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FOOD PRODUCTION: INNOVATIVE TECHNOLOGICAL SOLUTIONS

In the presented material of Chapter I, it was analyzed that the share of persons belonging to the representatives of older age groups in the general structure of the Earth's inhabitants in 2025 will reach the level of 20%. Ukraine is also one of the countries characterized by significant rates of p...

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Uloženo v:
Hlavní autoři: Prytulska, Nataliia, Antiushko, Dmytro, Ladyka, Volodymyr, Samilyk, Maryna, Synenko, Tetiana, Bolgova, Natalia, Vechorka, Viktoriia, Nazarenko, Yuliya, Zahorulko, Andrii, Zagorulko, Aleksey, Minenko, Sofiia, Bozhydai, Iryna, Savinok, Oksana
Médium: Online
Jazyk:angličtina
Vydáno: PC TECHNOLOGY CENTER 2025
Témata:
Products for enteral nutrition
herodietetic purpose
emergencies
elderly people
aging
metabolic activity
diabetes
raw components
approaches to classification
milk A2
hard cheeses
enriched milk A2
carrot powder
milk carotenoids
amino acids of milk
β-casein A2
biological value
cheese yield
milk proteins
functional products
multicomponent semi-finished products of a high degree of readiness
mechanism of competitiveness
concentration
drying
resource saving
film-like electronic heater of radiating type
structural and mechanical indicators
temperature field
cattle breeding
food safety
beef
quality of consumed protein
thema EDItEUR::K Economics, Finance, Business and Management::KN Industry and industrial studies::KNA Agribusiness and primary industries::KNAC Agriculture, agribusiness and food production industries
On-line přístup:https://directory.doabooks.org/handle/20.500.12854/151112.3
Tagy: Přidat tag
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Internet

https://directory.doabooks.org/handle/20.500.12854/151112.3

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