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No. 36 (2023): Herald of LUTE. Technical sciences

DOI: https://doi.org/10.32782/2522-1221-2023-36

Published: 2023-12-29

Issue

Завантажити номер одним файлом (Українська)

MODERN DIRECTIONS FOR THE DEVELOPMENT OF FOOD TECHNOLOGY

IMPROVEMENT OF MAYONNAISE TECHNOLOGY WITH VITAMINS A, D3, E, AND C

V. I. Babenko, R. S. Tanchyk

5-11
- PDF (Українська)
PERSPECTIVES OF USING CAROB POWDER IN THE TECHNOLOGY OF RUSK PRODUCTS

O. I. Bolkhovitina, O. G. Shydakova-Kameniuka, S. G. Oliinyk, O. V. Samokhvalova, T. O. Onyshchenko

12-19
- PDF (Українська)
SCIENTIFIC ASPECTS OF RESTAURANT TECHNOLOGY DEVELOPMENT: IMPACT ON PRODUCT SAFETY AND QUALITY

O. V. Dyshkantiuk, K. V. Vlasiuk, L. A. Titomyr, A. V. Zhmud

20-28
- PDF (Українська)

CHALLENGES AND PROSPECTS OF THE SYSTEM OF FOOD QUALITY CONTROL

APPLICATION OF GENERAL REQUIREMENTS TO FOOD PRODUCTS ON THE BASIS OF UNIFORM APPROACHES OF THE INTERNATIONAL STANDARD

I. M. Oshchypok

29-36
- PDF (Українська)

MODERN ENVIRONMENTAL TECHNOLOGIES

FEATURES OF THE INFLUENCE OF PHENOL ON ENVIRONMENTAL POLLUTION WHEN USING PHENOL-FORMALDEHYDE RESINS IN PUBLIC BUILDING

O. M. Zaverukha, T. R. Khinalska

37-42
- PDF (Українська)