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21 23 2020 .


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1. [ , . (. )]. Spaho N., Dukic-Ratkovic D., Nikicevic N., Blesic M., Tesevic V., Mijatovic B., Murtic M.S. Aroma compounds in barrel aged apple distillates from two different distillation techniques // Journal of the Institute of Brewing.-2019.-Vol.125,N 3.-P. 389-397.-.-Bibliogr.: p.396-397. *http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)2050-0416.
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2. [ . ( )]. Thang Chien, Shakur M.S., Cassells S. Testing vertical price transmission for Vietnam's Robusta coffee // Australian Journal of Agricultural and Resource Economics.-2018.-Vol.62,N 4.-P. 563-575.-.-Bibliogr.: p.574-575. *https://onlinelibrary.wiley.com/loi/14678489/.
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4. [ , , . ()]. Machova M., Bajer T., Silha D., Ventura K., Bajerova P. Release of volatile compounds from sliced onion analysed by gas chromatography coupled to mass spectrometry and its antimicrobial activity // Journal of Food and Nutrition Research.-2019.-Vol.58,N 4.-P. 393-400.-.-Bibliogr.: p.399-400. *www.vup.sk.
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5. [ , . ()]. Piepiorka-Stepuk J. Analysis of physical impurities in regenerated solutions used in cleaning brewing systems // Journal of the Institute of Brewing.-2019.-Vol.125,N 1.-P. 83-91.-.-Bibliogr.: p.90-91. *http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)2050-0416.
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6. : . .., O.B., A.B., .., .. // . .-2019.-N 8.-. 20-23.-.: .23. 973.
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7. [ , , ; . ()]. Delgado S.R., Alzate Arbelaez A.F., Rojano B. Antioxidant capacity, bioactive compounds in coffee pulp and implementation in the production of infusions // Acta scientiarum Polonorum. Technologia Alimentaria.-2019.-Vol.18,N 3.-P. 235-248.-.-Bibliogr.: p.247-248. *www.food.actapol.net.
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8. " " , . A.B., .., .. // .-2019.-N 5.-. 50-53.-. .-.: .53. 3038.
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9. [ . (. )]. Hanousek Cica K., Rupert M., Koczon P., Derewiaka D., Gajdos-Kljusuric J., Petravic-Tominac V., Mrvcic J., Stanzer D. Characterisation of flavour compounds in Biska - a herbal spirit produced with mistletoe // Journal of the Institute of Brewing.-2019.-Vol.125,N 1.-P. 143-154.-.-Bibliogr.: p.153-154. *http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)2050-0416.
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10. . .., .., .., .., .. // . IV . . . ". , . ".-, 2019.-. 345-348.-. .-.: .347. 19-7132.
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11. . .., .., .., .., .. // .-2019.-N 4.-. 56-57.-. .-.: .57. 3038.
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12. [ , . ()]. Baldus M., Methner F.-J. Effect of antioxidants on dimethyl sulphoxide reduction and impact on dimethyl sulphide formation during beer storage // Journal of the Institute of Brewing.-2019.-Vol.125,N 1.-P. 69-74.-.-Bibliogr.: p.74. *http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)2050-0416.
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13. [ - - . ()]. Poltorak A., Marcinkowska-Lesiak M., Lendzion K., Onopiuk A., Moczkowska M., Wojtasik-Kalinowska I., Wierzbicka A. The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages // Food Science and Technology.-2019.-Vol.39,N 1.-P. 232-239.-.-Bibliogr.: p.237-239. *http://www.scielo.br/cta.
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14. [ . ()]. Dogan N., Meral R. The effects of locust bean gum and rhubarb on the physical and functional properties of the gluten-free biscuits // Italian Journal of Food Science.-2019.-Vol.31,N 3.-P. 542-555.-.-Bibliogr.: p.554-555. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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15. [ . ()]. Ozgoren E., Yapar A. Effect of the addition of smoked trout fillet powder to the quality properties of pasta // Italian Journal of Food Science.-2019.-Vol.31,N 1.-P. 110-124.-.-Bibliogr.: p.121-124. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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16. [ . ()]. Stahlke E. Von R., Rossa L.S., Silva G.M., Sotomaior C.S., Pereira A.J., Luciano F.B., Borges T.D., De Macedo R.E.F. Effects of Modified Atmosphere Packaging (MAP) and slaughter age on the shelf life of lamb meat // Food Science and Technology.-2019.-Vol.39,N 2.-P. 328-335.-.-Bibliogr.: p.334-335. *http://www.scielo.br/cta.
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17. [ - . ()]. Jinyan Gong, Jingjing Wang, Yuxiao Jin, Gongnian Xiao, Yuru You, Haina Yuan, Ling Li, Jun Huang, Shiwang Liu, Jianwei Mao, Bobin Li Effect of & N947;-aminobutyric acid supplementation on the composition of Chinese rice wine // Journal of the Institute of Brewing.-2019.-Vol.125,N 1.-P. 110-117.-.-Bibliogr.: p.116-117. *http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)2050-0416.
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18. [ . ()]. Kouassi-Koffi J.D., Sturza A., Paucean A., Man S., Muresan A. E., Petrut G., Muresan V., Muste S. Effect of glucose oxidase addition on the textural characteristics of wheat-maize dough and bread // Food Science and Technology.-2019.-Vol.39,N 1.-P. 127-133.-.-Bibliogr.: p.132-133. *http://www.scielo.br/cta.
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19. [ , , - , . ()]. Quisca R.P., Moran J.V., Galloza G.G., Arias J.V.B., Montoya E.N., Urquizo F.L., Ramirez M.E.R., Yacchi T.A., Chavez T.T. Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa // Food Science and Technology.-2019.-Vol.39,N 1.-P. 210-215.-.-Bibliogr.: p.214-215. *http://www.scielo.br/cta.
; ; ; ; ; CAESALPINIOIDEAE; - ; ; ; ;

20. [ - , , . ()]. Skrzypczak K., Fornal E., Wasko A., Gustaw W. Effects of probiotic fermentation of selected milk and whey protein preparations on bioactive and technological properties // Italian Journal of Food Science.-2019.-Vol.31,N 3.-P. 437-450.-.-Bibliogr.: p.448-450. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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21. [ . ()]. Al-Hijazeen M., Al-Rawashdeh M. Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties // Food Science and Technology.-2019.-Vol.39,N 1.-P. 27-34.-.-Bibliogr.: p.32-34. *http://www.scielo.br/cta.
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22. [ , , ; . ( )]. Issara U., Park Suhyun, Park Sungkwon Determination of fat accumulation reduction by edible fatty acids and natural waxes in vitro // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 3.-P. 430-445.-.-Bibliogr.: p.442-445. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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23. [ . ()]. Demirci A.S., Palabiyik I., Ozalp S., Tirpanci Sivri G. Effect of using kefir in the formulation of traditional Tarhana // Food Science and Technology.-2019.-Vol.39,N 2.-P. 358-364.-.-Bibliogr.: p.363-364. *http://www.scielo.br/cta.
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24. [ A, . ()]. Ahouei M.H., Pourahmad R., Moghari A.A. Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin // Food Science and Technology.-2019.-Vol.39,N 1.-P. 170-175.-.-Bibliogr.: p.175. *http://www.scielo.br/cta.
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25. [ . ( )]. Ha Jung-Heun, Lee Ju-Ho, Lee Jae-Joon, Choi Yang-Il, Lee Hyun-Joo Effects of whey protein injection as a curing solution on chicken breast meat // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 3.-P. 494-502.-.-Bibliogr.: p.501-502. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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26. . .., .. // . .-2018.-N 4.-. 92-100.-. .-.: .98-100. 3158.
; VIBURNUM SARGENTII; ; SCHISANDRA CHINENSIS; ; VITIS AMURENSIS; ; ; ; ; ; ; ;
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27. . E.B., M.E., .. // .-2019.-N 6.-. 33-35.-. .-.: .35. 3038.
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28. [ Lactobacillus rhamnosus - . ()]. Zhang Minghao, Cai Dan, Song Qiumei, Wang Yu, Sun Haiyue, Piao Chunhong, Yu Hansong, Liu Junmei, Liu Jingsheng, Wang Yuhua Effect on viability of microencapsulated Lactobacillus rhamnosus with the whey protein-pullulan gels in simulated gastrointestinal conditions and properties of gels // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 3.-P. 459-473.-.-Bibliogr.: p.470-473. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
; ; LACTOBACILLUS RHAMNOSUS; ; ; ; ; ; ; ; - ; ; ; IN VITRO;

29. . .., .., .., .., .. // .-2019.-N 3.-. 59-62.-. .-.: .62. 3691.
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30. [ , - . ()]. Imbachi-Narvaez P.C., Sepulveda-Valencia J.U., Rodriguez-Sandoval E. Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey // Food Science and Technology.-2019.-Vol.39,N 1.-P. 134-142.-.-Bibliogr.: p.141-142. *http://www.scielo.br/cta.
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31. [ . ()]. Chouaibi M., Rezig L., Boussaid A., Hamdi S. Insoluble tomato-fiber effect on wheat dough rheology and cookies' quality // Italian Journal of Food Science.-2019.-Vol.31,N 1.-P. 1-18.-.-Bibliogr.: p.17-18. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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32. [ -, , . ()]. Zuniga-Salcedo M.R., Ulloa J.A., Bautista-Rosales P.U., Rosas-Ulloa P., Ramirez-Ramiez J.C., Silva-Carrillo Y., Gutierrez-Leyva R., Hernandez C. Effect of ultrasound treatment on physicochemical, functional and nutritional properties of a safflower (Carthamus tinctorius L.) protein isolate // Italian Journal of Food Science.-2019.-Vol.31,N 3.-P. 591-603.-.-Bibliogr.: p.602-603. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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33. [ - . ()]. Prezioso D., Di Domenico D., Pane M., Ciccarelli D., D'errico G. Ion specificity in determining physico-chemical properties of drinking water // Food Science and Technology.-2019.-Vol.39,N 2.-P. 485-490.-.-Bibliogr.: p.488-490. *http://www.scielo.br/cta.
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34. [ , . (. )]. Rytel E., Tajner-Czopek A., Kita A., Sokol-Letowska A.A., Kucharska A.Z., Hamouz K. Effect of the production process on the content of anthocyanins in dried red-fleshed potato cubes // Italian Journal of Food Science.-2019.-Vol.31,N 1.-P. 150-160.-.-Bibliogr.: p.159-160. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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35. [ , Listeria monocytogenes, , - . ( )]. Kim Hye-Jin, Sujiwo Joko, Kim Hee-Jin, Jang Aera Effects of dipping chicken breast meat inoculated with Listeria monocytogenes in lyophilized scallion, garlic, and kiwi extracts on its physicochemical quality // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 3.-P. 418-429.-.-Bibliogr.: p.428-429. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
; ; ; LISTERIA MONOCYTOGENES; ; ; ; ALLIUM FISTULOSUM; ; ALLIUM SATIVUM; ; ACTINIDIA CHINENSIS; ; ; - ;

36. . .., .., . // - . .-2019.-.7,N 4.-. 22-31.-. .-.: .29-31. 3681.
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37. [ , Lactobacillus plantarum LP69, . ()]. Fangfang Cheng, He Chen, Ni Lei, Meng Zhang, Hongchang Wan, Guowei Shu Effect of prebiotics, inorganic salts and amino acids for cell envelope proteinase production from Lactobacillus plantarum LP69 // Acta scientiarum Polonorum. Technologia Alimentaria.-2019.-Vol.18,N 3.-P. 269-278.-.-Bibliogr.: p.277-278. *www.food.actapol.net.
LACTOBACILLUS PLANTARUM; ; ; ; ; ; ; ; ; ; ; ;
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38. [ - . ()]. Campos A.P.R., Mattietto R. De A., Carvalho A.V. Optimization of parameters technological to process tucupi and study of product stability // Food Science and Technology.-2019.-Vol.39,N 2.-P. 365-371.-.-Bibliogr.: p.371. *http://www.scielo.br/cta.
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40. [ . ()]. Mustu C., Eren I. Drying kinetics, heating uniformity and quality changes during microwave vacuum drying of artichokes (Cynara scolymus L.) // Italian Journal of Food Science.-2019.-Vol.31,N 3.-P. 681-702.-.-Bibliogr.: p.700-702. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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41. [ . ()]. Padure D.-S., Alexe P., Stanciuc N., Micu M.M., Dumitru E.A. The Impact Of Religious Traditions On Consumers' Behaviour And Food Products' Certification // Scientific Papers. Series "Management, Economic Engineering in Agriculture and Rural Development".-2019.-Vol.196,N 3.-P. 445-450.-.-Bibliogr.: p.450. *http://managementjournal.usamv.ro/index.php/scientific-papers/past-issues.
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42. [ ( , pH, ) . ()]. Corona O., Squadrito M., Tirelli A. Factors affecting the spectrophotometric quantification of flavonoids in wine // Italian Journal of Food Science.-2019.-Vol.31,N 3.-P. 459-469.-.-Bibliogr.: p.468-469. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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43. [ . ()]. Cardoso F. De S.N., Koblitz M.G.B., Ortiz G.M.D., De Carvalho J.L.V., De Carvalho L.M.J. Study of the parameters used in the encapsulation of commercial pectinase in calcium alginate and its effect on its catalytic activity // Food Science and Technology.-2019.-Vol.39,N 1.-P. 247-252.-.-Bibliogr.: p.252. *http://www.scielo.br/cta.
; ; ; ; PH; ; ;
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44. [ ( ), - . ()]. Sen M.A., Palabiyik I., Kurultay S. The effect of saleps obtained from various Orchidaceae species on some physical and sensory properties of ice cream // Food Science and Technology.-2019.-Vol.39,N 1.-P. 83-87.-.-Bibliogr.: p.86-87. *http://www.scielo.br/cta.
; ; ; ; ; ; ORCHIDACEAE; - ; ;

45. [ , . ()]. Jankowiak H., Bocian M., Barczak J. The effect of intramuscular fat content on the meat quality of PLW x PL pigs // Italian Journal of Food Science.-2019.-Vol.31,N 1.-P. 87-97.-.-Bibliogr.: p.95-97. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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46. [ , , . ()]. Tarko T., Sroka P., Duda-Chodak A., Januszek M. The influence of cultivar of apple-tree and yeasts used for fermentation on the concentration of volatile compounds in ciders and their sensory properties // Journal of Food and Nutrition Research.-2019.-Vol.58,N 4.-P. 370-381.-.-Bibliogr.: p.380-381. *www.vup.sk.
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47. [ . ()]. Da Silva K.M., Zielinski A.A.F., Benvenutti L., Bortolini D.G., Zardo D.M., Beltrame F.L., Nogueira A., Alberti A. Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages // Food Science and Technology.-2019.-Vol.39,N 2.-P. 294-300.-.-Bibliogr.: p.299-300. *http://www.scielo.br/cta.
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48. [ . ()]. Fox G.P., Staunton M., Agnew E., D'Arcy B. Effect of varying starch properties and mashing conditions on wort sugar profiles // Journal of the Institute of Brewing.-2019.-Vol.125,N 4.-P. 412-421.-.-Bibliogr.: p.420-421. *http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)2050-0416.
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49. [ 1 8 . -. ()]. Augustynska-Prejsnar A., Ormian M., Tobiasz-Salach R. Quality of broiler chicken meat during frozen storage // Italian Journal of Food Science.-2019.-Vol.31,N 3.-P. 531-541.-.-Bibliogr.: p.539-541. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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50. [ ( , , -) , , , . ()]. Ozcan-Sinir G., Ozkan-Karabacak A., Tamer C.E., Copur O.U. The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica) // Food Science and Technology.-2019.-Vol.39,N 2.-P. 475-484.-.-Bibliogr.: p.482-484. *http://www.scielo.br/cta.
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51. [ , . ()]. Schmidt V.C.R., Blanco-Pascual N., Tribuzi G., Laurindo J.B. Effect of the degree of acetylation, plasticizer concentration and relative humidity on cassava starch films properties // Food Science and Technology.-2019.-Vol.39,N 2.-P. 491-499.-.-Bibliogr.: p.497-499. *http://www.scielo.br/cta.
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52. [ , , . ()]. Sun Xiangyu, Liu Lingling, Ma Tingting, Yu Jing, Huang Weidong, Fang Yulin, Zhan Jicheng Effect of high Cu2+ stress on fermentation performance and copper biosorption of Saccharomyces cerevisiae during wine fermentation // Food Science and Technology.-2019.-Vol.39,N 1.-P. 19-26.-.-Bibliogr.: p.25-26. *http://www.scielo.br/cta.
; ; ; ; SACCHAROMYCES CEREVISIAE; ; ; ; ;
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53. [ , . ( )]. Hwang Young-Hwa, Sabikun N., Ismail I., Joo Seon-Tea Changes in sensory compounds during dry aging of pork cuts // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 3.-P. 379-387.-.-Bibliogr.: p.386-387. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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54. [ , , . ()]. Ruiz-Cruz S., Valenzuela-Lopez C.C., Chaparro-Hernandez S., Ornelas-Paz J. De J., Del Toro-Sanchez C.L., Marquez-Rios E., Lopez-Mata M.A., Ocano-Higuera V.M., Valdez-Hurtado S. Effects of chitosan-tomato plant extract edible coatings on the quality and shelf life of chicken fillets during refrigerated storage // Food Science and Technology.-2019.-Vol.39,N 1.-P. 103-111.-.-Bibliogr.: p.110-111. *http://www.scielo.br/cta.
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55. [ , . ()]. Goksen G., Ekiz H.I. Pasting and gel texture properties of starch-molasses combinations // Food Science and Technology.-2019.-Vol.39,N 1.-P. 93-102.-.-Bibliogr.: p.102. *http://www.scielo.br/cta.
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58. [ Escherichia coli Staphylococcus aureus . ()]. Uzunlu S. Effect of active antimicrobial films on the growth of pathogenic bacteria in Manti // Food Science and Technology.-2019.-Vol.39,N 1.-P. 203-209.-.-Bibliogr.: p.209. *http://www.scielo.br/cta.
; ; (); ; ; ; ; ; ESCHERICHIA COLI; STAPHYLOCOCCUS AUREUS; ; ;

59. [ . ()]. Tian L., Huang J. Antioxidant effects of tea catechins on the shelf life of raw minced duck meat // Food Science and Technology.-2019.-Vol.39,N 1.-P. 59-65.-.-Bibliogr.: p.63-65. *http://www.scielo.br/cta.
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60. [ ( ), 3% , . ( )]. Song K.Y., Joung K.Y., Shin S.Y., Kim Y.S. Effects of chia (Salvia hispanica L.) seed roasting conditions on quality of cookies // Italian Journal of Food Science.-2019.-Vol.31,N 1.-P. 54-66.-.-Bibliogr.: p.64-66. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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61. . .., .. // .-2019.-N 4.-. 48-50.-. .-.: .50. 3038.
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62. . .., .. // . .-2019.-N 1.-. 86-97.-. .-.: .94-97. 3158.
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63. [ . ()]. Callejas-Cardenas A.R., Soto S., Caro I., Carballo D.E., Quinto E.J., Mateo J. Effect of storage method: aerobic refrigerated, vacuum refrigerated and frozen storage, on the quality of churra suckling lamb meat // Italian Journal of Food Science.-2019.-Vol.31,N 3.-P. 427-436.-.-Bibliogr.: p.434-436. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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64. [ , . ()]. Jaimez-Ordaz J., Martinez-Ramirez X., Cruz-Guerrero A.E., Contreras-Lopez E., Ayala-Nino A., Castro-Rosas J., Gonzalez-Olivares L.G. Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration // Food Science and Technology.-2019.-Vol.39,N 1.-P. 188-194.-.-Bibliogr.: p.192-194. *http://www.scielo.br/cta.
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65. [ , , , . ()]. Mahmood T., Masud T., Qayyum A., Mehmood A., Ahmed W., Liaquat M., Tareen M.J., Khan S.U., Ali S. Functional and technological attributes of probiotic yoghurt prepared with Dahi micro-flora during refrigerated storage // Food Science and Technology.-2019.-Vol.39,N 2.-P. 267-273.-.-Bibliogr.: p.272-273. *http://www.scielo.br/cta.
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66. [ . ()]. Piepiorka-Stepuk J., Kufel A., Czerwinska E., Kalak T., Prochaska K. Impact of storage at room temperature on the properties of CiP solutions // Journal of the Institute of Brewing.-2019.-Vol.125,N 3.-P. 374-382.-.-Bibliogr.: p.381-382. *http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)2050-0416.
; ; (); ; ; ; ; ; ; ;
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67. [ . ( )]. Yang Jieun, Dashdorj D., Hwang Inho Volatile flavor components as a function of electrical stimulation and chiller aging for m. longissimus and biceps femoris of hanwoo beef // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 3.-P. 474-493.-.-Bibliogr.: p.491-493. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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68. , [ ]. .., .., .., .., , .. // - . .-2019.-.7,N 4.-. 94-103.-. .-.: .101, 103. 3681.
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69. [ - , . ()]. Celik Z.D., Cabaroglu T., Krieger-Weber S. Impact of malolactic fermentation on the volatile composition of Turkish Kalecik karasi red wines // Journal of the Institute of Brewing.-2019.-Vol.125,N 1.-P. 92-99.-.-Bibliogr.: p.97-99. *http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)2050-0416.
; - ; ; ; VITIS VINIFERA; ;

70. . .., .., .. // . .-2019.-N 1.-. 116-129.-. .-.: .126-129. 3158.
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71. [ , , (Eleusine coracana) , . ()]. Ramashia S.E., Anyasi T.A., Gwata E.T., Meddows-Taylor S., Jideani A.I.O. Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa // Food Science and Technology.-2019.-Vol.39,N 2.-P. 253-266.-.-Bibliogr.: p.262-266. *http://www.scielo.br/cta.
; ELEUSINE; ELEUSINE CORACANA; ; ; ; ; ; ; ; ;

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