FATTY ACIDS OF MILK AND THE INTENSITY OF S. AUREUS SECRETION IN COWS WITH SUBCLINICAL MASTITIS IN THE STEPPE OF UKRAINE by V. Danchuk, S. Midyk, O. Danchuk, А. Levchenko, V. Korniyenko, V. Ushkalov, M. Bogach

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PROSPECTS OF THE USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE PRODUCTION OF CONFECTIONERY PRODUCTS by S. Usatiuk, A. Bozhko

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UPTAKE EFFICIENCY OF NATURAL ANTIOXIDANTS INTO CHICKEN BREAST MEAT by Jamal S. Khurshid, Annette Creedon, Yunus Khatri, Martin Anderson, Frank Vriesekoop

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COMPARATIVE ESTIMATION OF THE QUALITY OF UKRAINIAN AND EUROPEAN HOP PELLETS by L. Protsenko, S. Ryzhuk, N. Koshitska, M. Lyashenko, А. Bober, S. Gunko, V. Kazmirchuk

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THE AMINO ACID COMPOSITION OF MEAT PRODUCTS TREATED WITH PREPARATIONS OF MICROBIAL ORIGIN by S. Danylenko, O. Naumenko, T. Ryzhkova, V. Fediaiev, S. Verbytskyi, Ts. Korol

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BIOCHEMICAL FEATURES OF SEEDS IN OIL FLAX VARIETIES FOR SPECIAL PURPOSES by І. Poliakova, V. Sokolov, О. Molodchenkova, L. Bezkrovna, V. Lyakh

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SCIENTIFIC SUBSTANTIATION OF CREAM HEATING DURATION IN THE TECHNOLOGY OF SOUR CREAM, ENRICHED WITH PROTEIN by G. Polishchuk, T. Sharakhmatova, I. Shevchenko, O. Manduk, A. Mykhalevych, A. Pukhlyak

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OBTAINING ANTIOXIDANTS FROM FOOD INDUSTRY WASTE AND THEIR USE IN FATS by A. Demydova, S. Molchenko, T. Berezka, O. Piven, O. Chumak, O. Аksonova

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ANTIBIOTIC SENSITIVITY OF LACTOBACILLI ISOLATED FROM DIFFERENT SOURCES IN THE ODESA REGION by G. Yamborko, І. Strashnova

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DEVELOPMENT OF FLOUR COMBINED SYSTEMS WITH IMPROVED AMINO ACID COMPOSITION by T. Matveeva, V. Papchenko, P. Petik, V. Khareba, O. Khareba

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EFFECTS OF MATERNAL VITAMIN D3 LEVELS DURING PREGNANCY ON PORK QUALITY CHARACTERISTICS OF OFFSPRING PIGS by Liping Guo, Suli Wang, Sergiy Melnychuk, Hanjun Ma

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MICROWAVE AND ULTRASONIC TREATMENT AS A PRELIMINARY STAGE OF OBTAINING WATER-SOLUBLE MANNAN FROM COFFEE SLUDGE by K. Naumenko, A. Kapustian, L. Gural

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MICROBIOMES OF HUMAN, LIVESTOCK ANIMAL GASTROINTESTINAL TRACTS AND OF FOOD PRODUCTS AND COMPOUND FEEDS: CONNECTIONS AND IMPACTS. PART 1 by B. Yegorov, А. Yegorova, K. Yeryganov

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CAVITATION TECHNOLOGY FOR INTENSIFICATION OF PLANT RAW MATERIALS EXTRACTION by L.Yu. Avdieieva, A.A. Makarenko, T.Ya. Turchyna, H.V. Dekusha, М.М. Коzаk

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DEVELOPMENT OF A NEW KIND OF BREAD PRODUCED BY THE TECHNOLOGY OF"DEFERRED BAKING" ON THE BASIS OF MODERN QUALITY MANAGEMENT METHODS by M. Mardar, I. Solonytska, S. Pambuk

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ВПЛИВ ТЕРУАРУ НА СЕНСОРНІ ХАРАКТЕРИСТИКИ ВИНОГРАДУ ТА ВИНА СОРТУ ТЕЛЬТІ-КУРУК by T.A. Manoli, N.V. Kameneva, O.B. Tkachenko, К.Ye. Mitsovda

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APPLE JUICE CLARIFIED BY THE POLYMERIC FLOCCULANTS by A. Pogrebnyak, I. Perkun, М. Korneyev, S. Haponenko, V. Pogrebnyak

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INFLUENCE OF MODERN STABILIZATION METHODS ON QUALITY VARIETAL WHITE WINES FROM UKRAINIAN BREEDING GRAPE by O. B. Tkachenko, T.S. Suhachenko, O.M. Kananykhina

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ОПТИМІЗАЦІЯ ПРОЦЕСУ БІОСИНТЕЗУ ДРІЖДЖОВИХ КЛІТИН ДЛЯ ЗБРОДЖУВАННЯ СУСЛА ВИСОКИХ КОНЦЕНТРАЦІЙ ПРИ ВИРОБНИЦТВІ БІОЕТАНОЛУ... by S. Kovalchuk, Y. Dolomakin

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INVESTIGATION OF THE FUNCTIONAL PROPERTIES OF WAXI WHEAT FLOUR by A. Zaparenko, V. Dorozhko, S. Didenko, O. Holyk, А. Novik

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