SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS

SECTION 11. THEORETICAL AND PRACTICAL ASPECTS OF PRODUCTION OF LOW-LACTOSE FERMENTED MILK DRINKS

Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-11 A. Serenko

SECTION 20. GASTROPODA MOLLUSCA: THE OVERVIEW OF MEAT AND NON-MEAT PRODUCTS, PRODUCTION AND PROCESSING TECHNOLOGIES AND THEIR PRACTICAL APPLICATIONS

Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-20 V. Prymenko, M. Golovko, T. Golovko, Yu. M. Gryshchenko-Moroz

SECTION 3. IMPROVEMENT OF THE TECHNOLOGY OF FONDANT SWEETS MADE ON THE BASIS OF A COMBINATION OF LACTOSE AND FRUCTOSE

Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-3 O. Dorozhynska, O. Kokhan, A. V. Chernysheva