3'2005

prodanchuk n.g., balan g.m. foodstuffs and risk of development of intoxication by dioxins and dioxinlike substances smolyar v.i. strategy of the energetic and nutrient requirements

davydenko n.v. features of the use of fats by persons with high arterial pressure according to data of populational researches velikaja n.v., zalessky v.n. nutrient associated prevention of the risk of development of cardiovascular pathology borovsky v.r., anisimova yu.n., klimenko l.a., bychkova n.g., ratushnyak v.v., demidenko e.v., dzhanzhulova i.s., balenko t.l. the role of treatment and prophylaxis product based on a soyabean suspension in the complex therapy of patients suffering from burning injuries burushkina t.n., kolychev v.i., aleynikov v.g., balenko t.l., borovsky v.r. the extraction of proteins from oat and the possibilities of their use maksymchuk m.m. outbreak morbidity on botulism in ukraine, the history of its research, features on modern stage

stroy a.m., zulfigarov o.s., yurchenko v.v., udod s.i. methodical approaches to the identification of adulterated alcoholic beverages

slobodkin v.i., shelkovaya n.g. discussion about the issues dealt by v.d. wanhanen and a.d. usenko in their article:"problems of creating a scientificly well-grounded classification of food poisonings"

international conference to an agreement of the demands to foodstuffs | arhiv |