Contact non-equilibrium plasma water treatment in sprouted bread technology
| dc.contributor.author | Соколов, Володимир | |
| dc.contributor.author | Sokolov, Volodimir | |
| dc.contributor.author | Миколенко, Світлана Юріївна | |
| dc.contributor.author | Mykolenko, Svitlana | |
| dc.contributor.author | Пивоваров, Олександр Андрійович | |
| dc.contributor.author | Pivovarov, Alexander | |
| dc.contributor.author | Пенькова, Віталія Василівна | |
| dc.contributor.author | Pen’kova, Vitaliya | |
| dc.date.accessioned | 2019-04-11T10:58:50Z | |
| dc.date.available | 2019-04-11T10:58:50Z | |
| dc.date.issued | 2017 | |
| dc.description.sponsorship | Виконано за підтримки гранту №0116U007412 | uk |
| dc.identifier.citation | Contact non-equilibrium plasma water treatment in sprouted bread technology / V. Sokolov, S. Mykolenko, A. Pivovarov, V. Pen’kova // Food-3 Іnternational Сonference «The challenges for quality and safety along the food chain» (Sofia, Bulgaria, 23-25 march 2017). Bulgaria. 2017. Р. 10-11.-Режим доступу:http://dspace.dsau.dp.ua/jspui/handle/123456789/1211 | uk |
| dc.identifier.uri | https://www.researchgate.net/profile/Natalija_Atanasova-Pancevska/publication/315657640_THE_EFFECT_OF_NINE_ANTIMICROBIAL_AGENTS_AGAINST_MICROOGANISM_ISOLATED_FROM_FOOD/links/58d8ec524585153378bcd135/THE-EFFECT-OF-NINE-ANTIMICROBIAL-AGENTS-AGAINST-MICROOGANISM-ISOLATED-FROM-FOOD | |
| dc.identifier.uri | http://dspace.dsau.dp.ua/jspui/handle/123456789/1211 | |
| dc.language.iso | en | uk |
| dc.publisher | NEW BULGARIAN UNIVERSITY | uk |
| dc.subject | пророщений пшеничний хліб | uk |
| dc.subject | Sprouted wheat bread | uk |
| dc.subject | плазмохімічно активована вода | uk |
| dc.subject | plasma-chemically activated water | uk |
| dc.subject | оцінка якості; безпеки | uk |
| dc.subject | quality assessment; safety | uk |
| dc.title | Contact non-equilibrium plasma water treatment in sprouted bread technology | uk |
| dc.type | Thesis | uk |