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Co-combustion of solid biomass in pulverized anthracite-coal firing boilers

Journal Article published Dec 2016 in Ukrainian Food Journal volume 5 issue 4 on pages 748 to 764

Authors: Nataliia Dunaievska, Mykola Chernyavskiy, Taras Shchudlo

Journal Issue published Mar 2017 in Ukrainian Food Journal volume 6 issue 1

Identification of bacillary microbial contaminants and food poisoning agents from ukrainian plant raw materials and products

Journal Article published Mar 2017 in Ukrainian Food Journal volume 6 issue 1

Authors: Inna Pylypenko, Liudmyla Pylypenko, Anna Yamborko, Olena Ilyeva, Evgeniy Kotlyar, Dmytro Babenko

Walnuts Respiration (Juglans regia L) during storage

Journal Article published Mar 2017 in Ukrainian Food Journal volume 6 issue 1

Authors: Eugenia Boaghi

Determination of oleic acid in the samples of sunflower seeds by method of nir-spectroscopy

Journal Article published Mar 2017 in Ukrainian Food Journal volume 6 issue 1

Authors: Inna Hutsalo, Valeriy Mank, Svitlana Kovaleva

Qualimetric assessment of diets

Journal Article published Mar 2017 in Ukrainian Food Journal volume 6 issue 1

Authors: Oleg Kuzmin, Kateryna Levkun, Anastasiia Riznyk

FTIR spectroscopy combined with chemometric: A versatile tool for quality evaluation of fried vermicelli

Journal Article published Mar 2017 in Ukrainian Food Journal volume 6 issue 1

Authors: Taimoor Hassan Shaikh, Sarfaraz Ahmed Mahesar, Syed Nasrullah Shah, Abdul Hameed Kori, Syed Tufail Sherazi, Saeed Ahmed Lakho

Features of using hops and CO2-extract in brewing

Journal Article published Mar 2017 in Ukrainian Food Journal volume 6 issue 1

Authors: Lidia Protsenko, SvŃ–tlana Litvynchuk

Study of technological factors impact on the viscosity of "Wheat starch-Tween 20 (E432)" system

Journal Article published Mar 2017 in Ukrainian Food Journal volume 6 issue 1

Authors: Nataliia Mriachenko, Svitlana Iurchenko

Substantiation of the conditions of obtaining porous carbon materials from pyrolyzed wood wastes by chemical activation of H3PO4

Journal Article published Mar 2017 in Ukrainian Food Journal volume 6 issue 1

Authors: Oleg Kuzmin, Tatiana Shendrik, Valentyna Zubkova