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8. [ , . (. )]. Pomarici E., Asioli D., Vecchio R., Naes T. Young consumers' preferences for water-saving wines: An experimental study // Wine Economics and Policy.-2018.-Vol.7,N 1.-P. 65-76.-.-Bibliogr.: p.74-76. *https://www.sciencedirect.com/journal/wine-economics-and-policy/issues.
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9. [ , ]. Kohr C.K., Camanzi L., Malorgio G. Exploring structural and strategic correlates of difficulties in the internationalisation process of Italian wine SMEs // Wine Economics and Policy.-2018.-Vol.7,N 1.-P. 13-23.-.-Bibliogr.: p.22-23. *https://www.sciencedirect.com/journal/wine-economics-and-policy/issues.
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15. [ - . ( )]. Park Sin-Young, Lee Jong-Wan, Kim Gye-Woong, Kim Hack-Youn Effect of black rice powder on the quality properties of pork patties // Korean Journal for Food Science of Animal Resources.-2017.-Vol.37,N 1.-P. 71-78.-.-Bibliogr.: p.77-78. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
; ; ; ; ; ; ORYZA SATIVA; - ; ;
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16. [ Monascus ( ) , , . ( )]. Seong Pil-Nam, Ba Hoa Van, Kim Yoon-Seok, Kang Sun-Moon, Cho Soo-Hyun, Kim Jin-Hyoung, Park Beom-Young, Kang Geun-Ho, Moon Sung-Sil, Seo Hyun-Woo Effects of additions of Monascus and laccaic acid on the color and quality properties of nitrite-free emulsion sausage during refrigerated storage // Korean Journal for Food Science of Animal Resources.-2017.-Vol.37,N 1.-P. 10-17.-.-Bibliogr.: p.16-17. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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17. [ - . ( )]. Yeon Su-Jung, Kim Ji-Han, Hong Go-Eun, Park Woojoon, Kim Soo-Ki, Seo Han-Geuk, Lee Chi-Ho Physical and sensory properties of ice cream containing fermented pepper powder // Korean Journal for Food Science of Animal Resources.-2017.-Vol.37,N 1.-P. 38-43.-.-Bibliogr.: p.42-43. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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18. [ . . ()]. Hes M. Protein-lipid interactions in different meat systems in the presence of natural antioxidants // Polish Journal of Food and Nutrition Sciences.-2017.-Vol.67,N 1.-P. 5-17.-.-Bibliogr.: p.13-17. *http://journal.pan.olsztyn.pl.
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19. [ . ()]. Zhang Huiyun, Peng Xinyan, Li Xinling, Wu Jingjuan, Guo Xinyu The application of clove extract protects chinese-style sausages against oxidation and quality deterioration // Korean Journal for Food Science of Animal Resources.-2017.-Vol.37,N 1.-P. 114-122.-.-Bibliogr.: p.121-122. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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20. [ - . ( )]. Kim Tae-Kyung, Kim Young-Boong, Jeon Ki-Hong, Park Jong-Dae, Sung Jung-Min, Choi Hyun-Wook, Hwang Ko-Eun, Choi Yun-Sang Effect of fermented spinach as sources of pre-converted nitrite on color development of cured pork loin // Korean Journal for Food Science of Animal Resources.-2017.-Vol.37,N 1.-P. 105-113.-.-Bibliogr.: p.112-113. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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21. [ , pH, ( ) - Kluyveromyces lactis. ()]. Klewicki R., Belina I., Wojciechowska A., Klewicka E., Sojka M. Synthesis of galactosyl mannitol derivative using b-galactosidase from Kluyveromyces lactis // Polish Journal of Food and Nutrition Sciences.-2017.-Vol.67,N 1.-P. 33-39.-.-Bibliogr.: p.38-39. *http://journal.pan.olsztyn.pl.
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23. [ (). ]. Lee Cheol-Won, Kim Tae-Kyung, Hwang Ko-Eun, Kim Hyun-Wook, Kim Young-Boong, Kim Cheon-Jei, ChoiYun-Sang Combined effects of wheat sprout and isolated soy protein on quality properties of breakfast sausage // Korean Journal for Food Science of Animal Resources.-2017.-Vol.37,N 1.-P. 52-61.-.-Bibliogr.: p.60-61. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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24. [ . ()]. Tolic M.-T., Krbavic I.P., Vujevic P., Milinovic B., Jurevic I.L., Vahic N. Effects of weather conditions on phenolic content and antioxidant capacity in juice of chokeberries (Aronia melanocarpa L.) // Polish Journal of Food and Nutrition Sciences.-2017.-Vol.67,N 1.-P. 67-74.-.-Bibliogr.: p.73-73. *http://journal.pan.olsztyn.pl.
; ARONIA MELANOCARPA; ; ; - ; ; ; ;

25. [ 0-3 . ( )]. Jeong Jong Youn Effects of short-term presalting and salt level on the development of pink color in cooked chicken breasts // Korean Journal for Food Science of Animal Resources.-2017.-Vol.37,N 1.-P. 98-104.-.-Bibliogr.: p.103-104. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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26. [ , - . ()]. Pichler A., Pozderovic A., Moslavac T., Popovic K. Influence of sugars, modified starches and hydrocolloids addition on colour and thermal properties of raspberry cream fillings // Polish Journal of Food and Nutrition Sciences.-2017.-Vol.67,N 1.-P. 49-58.-.-Bibliogr.: p.57-58. *http://journal.pan.olsztyn.pl.
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54. [ . ( )]. Ahn Sung-Il, Park Jun-Hong, Kim Jae-Hoon, Oh Duk-Geun, Kim Moojoong, Chung Donghwa, Jhoo Jin-Woo, Kim Gur-Yoo Optimization of manufacturing conditions for improving storage stability of coffee-supplemented milk beverage using response surface methodology // Korean Journal for Food Science of Animal Resources.-2017.-Vol.37,N 1.-P. 87-97.-.-Bibliogr.: p.96-97. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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93. [ 15 - 2008-2014 .]. Jeremic Z.B., Milojevic M., Terzic I Business performance of 15 largest exporters in food-processing industry in the period 2008-2014 // Economics of Agriculture.-2016.-Vol.63,N 3.-P. 943-957.-.-. .-Bibliogr.: p.955-956. *http://www.ea.bg.ac.rs/index.php/EA/issue/archive.
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96. [ Lactobacillus plantarum, , , ( ). ]. Moon Gi-Seong, Narbad A. Monitoring of bioluminescent Lactobacillus plantarum in a complex food matrix // Korean Journal for Food Science of Animal Resources.-2017.-Vol.37,N 1.-P. 147-152.-.-Bibliogr.: p.151-152. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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() () () . 2 8 , , , , . 5- , , : 8, 7 5; . , 60%. , 29,0; 47,0; 62,0; 78,0; 83,9; 100,0; 116,4 138,5 KOH/ , - 100,0; 96,5; 87,6; 81,174,3; 63,2; 58,2 53,4 . 100,0; 96,99; 91,14; 87,80; 83,92; 72,19; 73,17 68,63% . , , 3 : 29-80; 80-100 100-140 KOH/ . 100,0-81,1; 81,1-63,2 63,2-53,4 . -0,98; -0,99 -0,99 . 2- . , 80 KOH/ ( <80 KOH/ ), - 100 KOH/ ( 80-100 KOH/ , , >100 KOH/ ). . 4. . 2. ( ..).

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132. !: . . // .-2017.-N 1.-. 22-27.-. . 3603.
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133. . .., .., .. // - . .-2017.-.5,N 1.-. 26-34.-. .-.: .30-31. 3681.
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