Vol. 1 No. 1 (2013): Food Resources

Collection of scientific works

Published: 2013-11-25

Full Issue

PDF (Українська)

Технічні науки

Formation of national food system: current state and prospects

М. Sychevskiy, О. Poleshchuk, О. Kovalenko

8-21
Abstract views: 49 | PDF Downloads: 95
- PDF (Українська)
Quality specifications of traditional milk products

І. Romanchuk

22-31
Abstract views: 69 | PDF Downloads: 426
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Designing principles and use of the starter cultures of IFR

N. Kigel, О. Naumenko

32-42
Abstract views: 81 | PDF Downloads: 119
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Gravimetric method of content (by mass) of bone inclusions in ground meat products

Н. Usatenko, Yu. Okhrimenko, S. Bondar

43-49
Abstract views: 102 | PDF Downloads: 245
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Effect of lactobacteria on spontaneous flora of meat

S. Danylenko, N. Kigel

50-57
Abstract views: 60 | PDF Downloads: 105
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Bacterial preparations as additional «barrier» in manufacturing fermented meat products

О. Franko, S. Danylenko, L. Nedorizaniuk

58-64
Abstract views: 66 | PDF Downloads: 120
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Effect of geometrical parameters of cog flow cutters on texture parameters of comminuted meats

Н. Yeresko, S. Verbytskyi

65-81
Abstract views: 54 | PDF Downloads: 53
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Research of fermentation conditions of the fermentation of cheese bulk in production of thermoacid cheeses

Yu. Orliuk, Н. Kalmykova, S. Narizhniy

82-90
Abstract views: 74 | PDF Downloads: 87
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Traits of sour-cream butter of aroma enhanced by bringing a starter to layer

Н. Kigel, Н. Yeresko, О. Bodnarchuk

91-97
Abstract views: 68 | PDF Downloads: 179
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Different cultures of white mold effecting depositing of volatile aromatic compounds in mild cheeses

98-104
Abstract views: 57 | PDF Downloads: 48
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Safety and quality of cheese: how to improve microbiologic parameters of raw milk

М. Shuhay, N. Kigel

105-116
Abstract views: 80 | PDF Downloads: 481
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Compositae family as a promising source of inulin

L. Khomichak, R. Hrushetskiy, І. Hrinenko

117-122
Abstract views: 81 | PDF Downloads: 68
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