23 results on '"Polishchuk, G."'
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2. THE INFLUENCE OF STARCH PRODUCTS ON THE RHEOLOGICAL, PHYSICAL AND CHEMICAL PROPERTIES OF YOGURT.
3. THE STUDY OF BACTERIAL CONTAMINATION OF MILK MIXES, MILK AND FRUIT AND BERRY ICE CREAM
4. INVESTIGATING PECULIARITIES OF THE STRUCTURE OF CONFLICTOLOGICAL COMPETENCE OF FUTURE FOREIGN LANGUAGE TEACHERS: THEORETICAL PERSPECTIVES
5. BULLYING AS A MODERN SOCIO-PEDAGOGICAL PROBLEM: CAUSES AND WAYS TO OVERCOME
6. Quantum-Chemical Investigation of the Mechanism of Fluorocyclization of Norbornenecarboxylic Acids by the Action of F-TEDA-BF4
7. PROSPECTS OF USE OF CRYSTOBILIZING PROTEIN-POLYSACCHARID COMPOSITION IN THE PRODUCTION OF MEAT CUTTED SEMI-FOODS
8. IMPROVING THE TECHNOLOGY OF RESTRUCTURED HAM-TYPE PRODUCTS FROM TURKEY MEAT AND PSE PORK.
9. Comparative thermal power efficiency of methods to improve convective heat transfer in heat exchangers
10. PROSPECTS OF USING THE CRYOSTABILISING PROTEIN-POLYSACCHARIDE COMPOSITION TO MANUFACTURE SEMI-FINISHED CHOPPED MEAT PRODUCTS.
11. Evolution of decorative politipazha in the context modern non-alphabetic font elements
12. Autocorrelation and spectral analysis of the light curves of SS Cyg, Z Gam and RU Peg
13. Эволюция декоративного политипажа в контексте современных неалфавитных шрифтовых элементов
14. Vigilancia hidrometeorológica de la región ártica con un sistema espacial de órbita muy elíptica
15. Evolution of decorative politipazha in the context modern non-alphabetic font elements
16. Evolution of decorative politipazha in the context modern non-alphabetic font elements
17. The Creation of Differential Correction Systems and the Systems of Global Navigation Satellite System Monitoring
18. Quantum-Chemical Investigation of the Mechanism of Fluorocyclization of Norbornenecarboxylic Acids by the Action of F-TEDA-BF4.
19. Quantum-Chemical Investigation of the Mechanism of Fluorocyclization of Norbornenecarboxylic Acids by the Action of F-TEDA-BF4.
20. Autocorrelation and spectral analysis of the light curves of SS Cyg, Z Gam and RU Peg
21. The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey.
22. Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators.
23. β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products-A Review.
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