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DEVELOPMENT OF THE FORMULA OF GINGERBERRY PRODUCTS WITH THE ADDITION OF WHOLE GRAIN FLOUR QUINOA

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DEVELOPMENT OF THE LOGISTICS SYSTEM IN SMALL FOOD ENTERPRISES

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USE OF FLOUR MIXTURES FOR PREPARING GLUTEN-FREE BAKERY PRODUCTS

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«GREEN CORRIDOR» FOR FOOD AND PRODUCTS

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2022 • 1345

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CURRENT ASPECTS AND RESULTS OF EVALUATION OF RELEASED SWEET PEPPER VARIETIES

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INFLUENCE OF PLASTIC CONTAINERS AND PACKAGING MATERIALS ON ECOLOGY AND FOOD SAFETY

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INNOVATIVE METHODS IN CONTROL AND EVALUATION OF MILK QUALITY

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2024 • 1439