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| 001 | 20837 | ||
| 005 | 20250919213144.0 | ||
| 090 | _a20837 | ||
| 100 | _a20220121d |||y0rusy5002 | ||
| 101 | 0 | _aeng | |
| 102 | _aRU | ||
| 200 | 1 |
_v9 _hТ. 9, № 3 _aUkrainian Food Journal _eнаукове видання |
|
| 210 | _d2020 | ||
| 801 | 0 |
_2unimarc _bСНАУ _aUA _c20220121 _gpsbo |
|
| 942 | _cJNUMB | ||
| 903 |
_aЮ5/2020/9/3 _bЮ5 |
||
| 461 |
_tUkrainian Food Journal _oнаукове видання _cКиїв _d2012 |
||
| 464 |
_tImproving the quality of soybean by-products by physical methods during _vС. 513-544 |
||
| 464 |
_tEffect of natural sugar substitutes – mesquite (Prosopis alba) flour and coconut (Cocos nucifera L.) sugar on the quality properties of sponge cakes _vС. 561-574 |
||
| 464 |
_tEffect of non-malted barley on low alcohol and non-alcoholic beer _vС. 588-599 |
||
| 464 |
_tInfluence of low-gluten grain crops on beer properties _fV. Koshova, R. MukoidA. Parkhomenko _vС. 600-609 |
||
| 464 |
_tEffect of chufa flour addition on characteristics of yoghurt quality _vС. 624-635 |
||
| 464 |
_tSectoral features in the formation of food industry enterprises competitiveness: case of Ukraine _vС. 706-713 |
||