Vol 20, No 1 (2021)

Table of Contents

Articles

FIRST PAGES
FENS 1 2021
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CONTENTS
FENS 1 2021
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SOME PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF THE SHORT DOUGH WITH GOOSEBERRY POWDER
Sergiy BORUK, Igor WINKLER
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SCIENTIFIC EXPLANATION OF COMPOSITION OF ACIDOPHILIC-WHEY ICE CREAM, ENRICHED WITH PROTEIN
Galina POLISCHUK, Oksana KOCHUBEY-LYTVYNENKO, Tetiana OSMAK, Uliana KUZMIK, Oksana BASS, Artur MYKHALEVYCH, Victoria SAPIGA
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NUTRIENT CONTENT OF RHYNCHOPHORUS PHOENICIS AND ITS APPLICATION IN COMPLEMENTARY FOOD FORMULATION
Sunday UKWO, Mfoniso UDO, Ekefre EKONG
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PROTOZOAN DISTRIBUTION IN FARMED CYPRINID FISH FROM MACEDONIA
Dijana BLAZHEKOVIKJ - DIMOVSKA, Stojmir STOJANOVSKI
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PROVISION OF CHILDREN’S TOURIST GROUPS WITH FUNCTIONAL DRINKS
Kristina BELINSKA
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GOOD HYGIENE PRACTICES AS AN IMPORTANT PROGRAM FOR SAFETY OF FINAL PRODUCTS
Ljubica TRAJKOSKA, Maja TRAJANOSKA, Biljana TRAJKOVSKA, Ljupche KOCHOSKI, Vesna KARAPETKOVA-HRISTOVA
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LIFE CYCLE ASSESSMENT OF WASTEWATER FROM DAIRY INDUSTRY
Diana Cornelia ADAMOVICI COSTEA, Cristina GHINEA
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EVALUATION OF PHENOLIC COMPOUND AND ANTIOXIDANT CAPACITY OF TWO VARIETIES OF OATS (AVENA SATIVA L) : BRAN OATS AND WHOLE GRAIN (BLACK AND PREVISION OATS)
Samira MEZIANI, Noreddine MENADI, Hayet MEHIDA, Soheila OUGAD, Souad SAIDANI, Lahouaria LABGA
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USE OF ARTIFICIAL NEURAL NETWORKS AND MULTIVARIATE STATISTICAL ANALYSIS FOR MODELING THE POLLUTION PRESSURE OF WATER RESOURCES IN THE SEYBOUSE VALLEY (NORTH-EASTERN ALGERIA)
Aissam GHRIEB, Fethi BAALI, Chemceddine FEHDI, Azzedine HANI, Hicham CHAFFAI, Larbi DJABRI
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EFFECT OF FERMENTATION ON THE QUALITY OF FLOUR AND BISCUIT FROM CASHEW KERNEL FLOUR
Bleou Jean Jaurès TOUZOU, Doudjo SORO, Soronikpoho SORO, Kouadio Ernest KOFFI
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