1(19)2015
COMMODITIES AND SERVICES QUALITY MANAGEMENT
PRITULSKA N., FEDOROVA D., BONDARENKO Y.
Conceptual bases of the social nutrition formation in Ukraine 5
RUŽEVIČIUS J.
New challenges for quality management 18
MARKET RESEARCHES
DONCHEVSKA R.Fisheries development in Ukraine 28
DYSHLOVA V.
Market value of amber articles 41
METHODOLOGICAL ASPECTS OF GOODS QUALITY EVALUATION
GONCHAROVA I.The ferrate technology of cleaning water from natural sources from nitrite 50
SHAPOVAL S., SHEVCHENKO R.
Engineering and technical modeling of the support system of hotel and restaurant complex 60
LUTSKA N., SAVCHENKO T.
Mathematical modeling of the control system of food production technological facility 73
RESEARCHES OF FOODSTUFF'S QUALITY
ASLANIANAN S., ANTIUSHKO D., MOTUZKA Y.Elemental composition of products for enteral nutrition 84
RUDAVSKA A., BOZHKO T., METELSKA N.
Directions for improvement of liqueurs classification 90
GASANOVA A., SOKOLOVSKA O., KORZUN V.
Iodine fortification of marshmelow 98
DITRICHI., LYTVYN I.
Japonica as an ingredient for fruit-berry ice cream 106
POBEDASH M., SYDORENKO O., ROMANENKO R.
Formation of quality of fish preserves from small herring fish 112
IMPROVEMENT OF CONSUMER PROPERTIES OF NONFOODS
MEREZHKO N., SHULGA O.Performance properties of coatings filled with modified kaolin 121
KARAVAYEV T.
Water-dispersion paints for semi-gloss coatings 128
KOMAKHA V., SVIDERSKYY V.
Interaction process in the modified carbonate filler – binder systems 135
ANDRIEVSKA L., GLUSHKOVA T., KOPTIUKH L.
Еucalyptus pulp as alternative raw material in paper production 142
PIRKOVICH K.
Identification of antique silver jewelries by microstructure 148
GOODS' QUALITY KEEPING
BELINSKA S., KLIACHYN I.Fraction composition changes in water during storage and freezing of green beans 154
KOLTUNOV V., BULAKH M.
Respiration intensity of pumpkin fruits during the storage 162
PROBLEMS OF GOODS SAFETY
CHYKUN N., PASALSKIY B., PUZIY A.Efficiency of national adsorbents for water purification from Iron (III) ions 170
DIAKOVA J., ORLOVA N.
Safety of aubergine snacks 175
NEZDOLIY A.
Determination of acute toxiс level in vivo of confectionery for people engaged
in the long-lasting static physical activity 183
INNOVATION TECHNOLOGIES OF THE HEALTHY FOOD-STUFFS
SIMAKHINA G., NAUMENKO N.Innovations in food technologies 189
KRAVCHENKO M., POP T., KRYVORUCHKO M.
Technological properties of semi prepared dough with walnut leaves powder 201
ANTONYUKI., DEYNICHENKO L.
Pancake technology using hydrolizate "Rapamid" 209