²

 N52
52 (2009-03)

 N51
51 (2009-02)

 N50
50 (2009-01)

 N49
49 (2008-06)

 N48
48 (2008-05)

 N47
47 (2008-04)

 N46
46 (2008-03)

 N45
45 (2008-02)

 N44
44 (2008-01)

2007:
43 (2007-08)
42 (2007-07)
41 (2007-06)
40 (2007-05)
39 (2007-04)
38 (2007-03)
37 (2007-02)
36 (2007-01)

2006:
35 (2006-10)
34 (2006-09)
33 (2006-08)
32 (2006-07)
31 (2006-06)
30 (2006-05)
29 (2006-04)
28 (2006-03)
27 (2006-02)
26 (2006-01)

:
25 24 23 22 21 20 19 18 17 16 15 14 13 12 11 10 09 08 07 06 05 04 03 02 01

 

" " 40 (2007 5)

IJ / EVENT

-2007: / AGRO 2007 - the new impulse for agrarian complex (6-7)

, / Over again on quality, legislation and regulatory basis (17) PDF [PDF, 60KB]

/ NEWS (10-11)

/ PACKAGING

" " / "Ukraine moved up in packaging industry" (12-14)

˲ / ANALYTICS

/ The raw milk market of Ukraine and the prospects for different categories of farms (18-20) PDF [PDF, 150KB]

TECHNOLOGY / ò

㳿 / Some aspects of the cheese brining technology (24-26)

Ҳ / ROUND TABLE

: 볿 / Fermented Milks: myths and reality (30-33)

/ SCIENCE

.. , .., , , .. , , , .. , ..., , .. , ..., , .. , . , , " " / R. Pavlyuk, DSc, Professor, Kharkiv State University of Food Technologies, O.Onopriychuk, Post Graduate, National University of Food Technologies, O.Grek, PhD, National University of Food Technologies, V.Pogarska, PhD, Kharkiv State University of Food Technologies, S.Loseva, Senior Lecturer, Kharkiv State University of Food Technologies, "The impact of malts of different composition on cheese curds quality" (37-38)

.. ., , .. ., ..., , .. ., ..., , , " _ " / O.Rybak, MSc, G. Polishchuk, PhD, V.Mank, DSc, National University of Food Technologies, "The research on physicochemical characteristics of ice_cream of combined compositions" (39-42)

.. , , , , " - " / Narizhny, MSc, Techological Institute for Dairy and Meat, "The impact of technological factors on fat emulsification in a rotary_vortex emulsification device" (43-45) PDF [PDF, 380KB]

(1), ' (2), (3), " "

(1) , , , . G1K 7P4,

(2) , , , G1K 7P4,

(3) , , G1X 3C9, (46-50)

Mohammed Aider (1), Damien de Halleux (2), and Inna Melnikova (3), "Passive and Microwave Assisted Thawing During Skim Milk Whey Cryoconcentration"

(1) Department of Food Sciences and Technology, Laval University, Qubec, Qc, G1K 7P4, Canada

(2) Department of Food Engineering, Laval University, Qubec, Qc, G1K 7P4, Canada

(3) Consulting and Development in Food Engineering, Qubec, Qc, G1X 3C9, Canada

Ͳ / MONITORING (51-56)


 


 

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