CURRENT ISSUES OF FOOD SAFETY AND QUALITY: STATUS AND PROSPECTS OF DETERMINATION by L. Pylypenko, Ya. Verkhivker, O. Myroshnichenko, О. Kilimenchuk

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IMPROVING THE QUALITY OF VEGETABLES AND FRUITS USING BIOFORTIFICATION STRATEGIES by A. Dubinina, V. Zaitseva, M. Mardar, T. Kuklina, O. Cherevko, S. Lehnert, T. Letuta, L. Tatar

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ОТРИМАННЯ РИСОВОГО СОЛОДУ З ВИКОРИСТАННЯМ ПЛАЗМОХІМІЧНО АКТИВОВАНИХ ВОДНИХ РОЗЧИНІВ by О. Kovaliova, О. Pivovarov, N. Vasylieva, V. Koshulko

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PORK QUALITY AND GENETIC ASSOCIATION STUDY OF PORCINE LEPTIN AND CATHEPSIN F GENE POLYMORPHISMS by R. Susol, О. Tatsiy, I. Bankovska

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STUDY OF WAYS TO REDUCE THE VISCOSITY OF SUNFLOWER LECITHIN by A. Demydova, V. Yevlash, O. Аksonova, O. Priss

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PRODUCTION OF SPECIFIC FLOUR FOR FROZEN PRODUCTS BY FLOUR STREAMS BLENDING by D. Zhygunov, S. Sots, Y. Barkovska, Jiguo Liu, Fengcheng Wang, Xinxin Liu, Zhibing Wang, Xiyan Li

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AUTHENTIC CHEESES: MICROBIOLOGY, STARTERS, AND TECHNOLOGICAL ASPECTS OF PRODUCTION by S. Danylenko, V. Bondarchuk, A. Khablenko, A. Lukianets, G. Kozlovska, K. Kopylova

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DEVELOPMENT OF OLEOGELS WITH A REDUCED CONTENT OF SATURATED FATTY ACIDS by T. Matveeva, V. Mazaeva, V. Papchenko, V. Khareba, O. Khareba

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COMPARATIVE CHARACTERISTICS OF AROMA PROFILE OF WILD AND CULTURED EDIBLE MUSHROOMS by K. Vlasenko, O. Kuznetsova, A. Heisun, O. Matrosov

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COMPARATIVE EVALUATION AND STUDING OF SOME INDIGENOUS AND INTRODUCED RED GRAPE VARIETIES by H. Fataliyev, Y. Lazgiyev, M. İmamguliyeva, E. Haydarov, Sh. Fataliyeva, Sh. Huseynova, S. Agayeva, S. İsganderova, A. Askarova, İ. Askarova

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JUSTIFICATION OF THE RIPENING PARAMETERS OF CAMAMBER CHEESE PRODUCED USING MODERN DAIRY INGREDIENTS by O. Chaharovskyi, N. Tkachenko, E. Didukh, V. Anichin

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TECHNOLOGICAL INDICATORS FORMATION OF THE WINTER WHEAT GRAIN QUALITY UNDER THE CONDITIONS OF AGRICULTURE ENVIRONMENTALIZATION OF THE STEPPE OF UKRAINE by Y. Yurkevych, N. Valentiuk, G. Stankevych, А. Kats

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KNOWLEDGE OF THE FACTORS AFFECTING THE STORAGE LIFE OF RAW MEAT IS THE KEY TO THE RATIONAL USE OF PRODUCTION RESOURCES by A. Lohinova, L. Arsenyeva

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THE MINERAL COMPOSITION OF POTATOES AND ITS INFLUENCE ON THE DARKENING OF TUBERS PULP by S. Gunko, P. Vakuliuk, О. Naumenko, А. Bober, V. Boroday, V. Nasikovskyi, О. Muliar

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STUDY ON THE KINETICS, HYDRODYNAMICS AND MASS TRANSFER OF THE PROCESS OF ZUCCHINI FRUITS SATURATION WITH SUCROSE FROM AN AQUEOUS SOLUTION by I. Huzova, V. Atamanyuk

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ANALYSIS OF CHEESES MADE BY WASTE-FREE TECHNOLOGY by M. Samilyk, V. Vechorka, N. Bolgova, Y. Samokhina, O. Kyselov

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INDICATORS OF THE QUALITY OF RICE GRAIN AND GROATS DEPENDING ON THE GENOTYPE OF CULTIVARS by D. Palamarchuk, M. Kozachenko, S. Sviatchenko

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EVALUATION OF THE DEGREE OF SNAIL MEAT FRESHNESS BY THE PHOTOMETRIC METHOD by I. Danilova, T. Danilova

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DEVELOPING A TECHNOLOGY OF OBTAINING EXTRA VIRGIN OILS FROM KERNELS OF STONES OF VARIOUS APRICOT CULTIVARS GROWN IN THE ODESA REGION by Ye. Kotliar

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LACTOSE-FREE ICE CREAM TECHNOLOGY BASED ON SECONDARY DAIRY RAW MATERIALS by A. Trubnikova, O. Chabanova, T. Sharakhmatova, S. Bondar, T. Nedobiichuk

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