No. 10 (2009): Herald of LUTE. Technical sciences

Articles

• POTENTIAL DANGER OF FAST MEAL

  P. H. Ponomarov

  3-6

  • PDF (Українська)
• BENCHMARCING – MODERN MEAN OF IMPROVEMENT OF COMPETITIVENESS OF SHOE FOR YOUNG PEOPLE

  M. S. Bednarchuk, M. I. Кovalchuk

  7-12

  • PDF (Українська)
• INFLUENCE OF EKSTRUZIYNOY TREATMENT AND USE OF FOOD ADDITIONS IS ON AMINO ACID COMPOSITION OF NEW TYPES OF DRY BREAKFASTS

  O. I. Gyrka

  12-16

  • PDF (Українська)
• RESEARCH OF POSSIBILITIES OF IMPROVEMENT OF CONSUMER PROPERTIES OF TEA-HOUSES OF DRINKS

  V. V. Gavrilishin, M. P. Kovalchuk, N. R. Dzurik

  16-19

  • PDF (Українська)
• NEW SCALE IS FOR ESTIMATION OF QUALITY OF PLAVLENIKH CHEESES AND PLAVLENIKH CHEESE PRODUCTS

  N. O. Mashta

  20-27

  • PDF (Українська)
• PROBLEMS OF UNCONCERN OF BIOLOGICHNO-AKTIVNIKH OF ADDITIONS TO MEAL

  V. M. Zavgorodnya

  27-32

  • PDF (Українська)
• STABILIZATION OF QUALITY OF MILK FAT BY ANTIOXIDANTS OF PLANT ORIGIN

  I. V. Sirokhman, T. M. Lozova

  33-36

  • PDF (Українська)
• EXTRACTS ON THE BASIS OF LOCAL MEDICAL AND TECHNICAL RAW MATERIAL – AS EFFECTIVE ANTIOXIDANTS FOR SPREADSДосліджено вплив екстрактів на основі місцевої лікарсько-технічної сировини на стійкість спредів під час зберігання. Встановлено високу антиоксидантну

  O. Y. Rodak

  36-39

  • PDF (Українська)
• INFLUENCE PACKING MATERIALS ON PRESERVATION CONSUMER PROPERTIES OF SPICE-CAKES

  M. P. Bodak

  39-44

  • PDF (Українська)
• SCIENTIFIC -PRAKTYCHESKYE IS ASPECTS OF THE USE OF UNTRADITIONAL RAW MATERIAL AT PRODUCTION OF A NEW ICE-CREAM

  І. V. Doncova, L. І. Girnyak, V. Т. Lebedinec

  44-47

  • PDF (Українська)
• DIRECTIONS OF ENRICHING OF NEW TYPES OF PASTRIES ALBUMINOUS MAKRONUTRIENTI

  N. S. Palco

  48-52

  • PDF (Українська)
• SACCHARINE THIN CAPTAIN IS WITH IMPROVING ZHIRNOKISLOTNIM COMPOSITION

  О. Y. Davydovych

  52-56

  • PDF (Українська)
• ANTIOXIDANTS OF NATURAL ORIGIN ARE FOR PASTRY SHOPS OF FATS

  I. V. Sirokhman, R. M. Boydunyk

  57-60

  • PDF (Українська)
• CHANGE OF QUALITY OF RICH PACK BAKING ON PRESERVATION

  M. К. Turchynyak

  60-64

  • PDF (Українська)
• WAYS OF INCREASE OF LONGEVITY OF BUILD CONSTRUCTIONS ARE FROM WOOD MATERIALS

  O. Z. Mykytyn

  65-68

  • PDF (Українська)
• CLASSIFICATION OF HARDWARES OF DIAGNOSTICATING OF TEXTILE MATERIALS

  M.N. Koval, I.V. Emchenko, A.P. Zakusilov

  68-72

  • PDF (Українська)
• THE ANALYSIS OF REQUIREMENTS TO QUALITY OF TEXTILE MATERIALS OF BED PURPOSE

  G. Y. Mynevuch

  72-75

  • PDF (Українська)
• NEW TECHNICAL DECISIONS ARE IN INDUSTRY CLEANINGS OF GASES ARE ON FERRO-ALLOY FACTORIES

  L. V. Pelyk

  75-77

  • PDF (Українська)
• INNOVATIVE DEVELOPMENTS OF THE UNWOVEN FILTRATION MATERIALS IN UKRAINE AND IN FOREIGN COUNTRYS

  Y. A. Kharuk

  78-80

  • PDF (Українська)
• THE ROLE OF LINEN FIBERS IN THE DEVELOPMENT OF MARKET OF ECOLOGICALLY SAFE PRODUCTS

  O. V. Demkovych, V. V. Semak

  80-84

  • PDF (Українська)
• CARPET ROLLS FUNCTIONS FOR INTERIOR DECORATION

  H. O. Puschkar, B. D. Semak

  85-88

  • PDF (Українська)
• COMPARATIVE CHARACTERISTICS OF THE WORLD DIAMOND ASSESSMENT SYSTEM

  N.I. Domantsevych, M.M. Martynyuk

  88-91

  • PDF (Українська)
• SPECIAL CLOTHES: ROLE OF NORMATIVE DOCUMENT IN FORMING OF HIS ASSORTMENT

  N. A. Tereshkevych

  92-94

  • PDF (Українська)
• NEW ASSORTMENTS OF DRESSED COTONIN KNITTED FABRIC

  M. H. Martosenko, B. D. Semak

  94-98

  • PDF (Українська)
• RANGE OF MODERN ELECTRIC CABLE HEATING SYSTEMS

  I. S. Polikarpov, I. I. Shyyko, O. I. Shyyko

  98-102

  • PDF (Українська)
• THE ROLE OF COMMODITY ROLE OF COMMODITY SCIENCE IN FORMING MODERN MARKET OF SHOES FOR YOUTH IN UKRAINE

  M. S. Bednarchuk

  102-104

  • PDF (Українська)
• TO THE QUESTION OF TESTING THE TEXTILES DYEING RESISTANCE TO THE ACTION OF LIGHT

  O. V. Safronova, A. M. Uskaj, G. V. Ozymok

  104-108

  • PDF (Українська)
• MODERN YIELDS OF DEEP PROCESSING OF WOOD

  L. V. Ryk

  108-112

  • PDF (Українська)
• THEORETICAL BASES OF GIVING FIRE AND BIOPROTECTIVE PROPERTIES TO TEXTILE MATERIALS

  O. I. Martynyuk

  112-114

  • PDF (Українська)
• USE OF FUNCTIONAL ADDITIONS IN PRODUCTION OF CAKES

  T. M. Lozova, H. I. Kovalchuc

  115-119

  • PDF (Українська)
• IMPROVEMENT OF CONSUMER PROPERTIES OF FATS OF HAVING A SPECIAL PURPOSE SETTING

  I. V. Sirokhman, N.G. Stasyuk

  119-124

  • PDF (Українська)
• BISCUIT PREPACK IMPROVED WAREHOUSE

  I. V. Syrohman, М. І. Fil

  124-126

  • PDF (Українська)
• MODIFICATION OF PROPERTIES OF CONCRETE MIXTURE AND CONCRETE

  A. Y. Darmogray

  126-129

  • PDF (Українська)
• LENGTHENING OF DURATION OF STORAGE AND IMPROVEMENT OF QUALITY OF CAKES IS WITH NATURAL ADDITIONS

  Н. I. Kovalchuk

  129-132

  • PDF (Українська)