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Identity and the Culinary Diasporic Memoir: Asserting the Arab Selfhood Through Food in Suheir Hammad's Drops of This Story An
Ichkalat journal E ISSN: 2600-6634 ISSN:2335-1586 Volume 09 No 3 Year : 2020 Pp(527 - 541) Identity and the Culinary Diasporic Memoir: Asserting the Arab Selfhood through Food in Suheir Hammad’s Drops of this Story and Diana Abu Jaber’s The Language of Baklava اﻟﻬﻮﻳﺔ وﻣ ﺬﻛﺮات اﻟﻄﻬﻲ ﻓﻲ اﻟﺸﺘﺎت: ﺗﺄﻛﻴﺪ اﻟﺬات اﻟﻌﺮﺑﻴﺔ ﻣﻦ ﺧﻼل اﻟﻄﻌﺎم ﻓﻲ ﻗﻄﺮات ﻣﻦ ﻫﺬﻩ اﻟﻘﺼﺔ ﻟﺴﻬﻴﺮ ﺣﻤﺎد وﻟﻐﺔ اﻟﺒﻘﻼوة ﻟﺪﻳﺎﻧﺎ أﺑﻮ ﺟﺎﺑﺮ 1Soumaya Guebla 1, Pr. Hocine Maoui 2 2 ﺳﻤﻴﺔ ﻗﺒﻠﺔ 1 ﻣﻌﺎوي ﺣﺴﻴﻦ Badji Mokhtar University, Annaba (Algeria) LECUCRA Laboratory ﺟﺎﻣﻌﺔ ﻋﻨﺎﺑﺔ - اﻟﺪزاﺋﺮ [email protected] [email protected] Rec. Day : 15/04/2020 Acc. day: 13/05/2020 Pub. day: 15/09/2020 Abstract: This article spotsthe light on how, through the use of the memoir genre, Diana Abu Jaber and Suheir Hammad purposefully show the complexities of their identities. It emphasizes onhow they assert their Arab identity through cooking Arab food within the U.S. landscape. It also stresseson how as contemporary Arab American memoirists, Abu Jaber and Hammad tend to bridge the gap between Eastern and Western worlds, and rely on the journey motif in the search for their identities. The purpose of this study is to show how, in their culinary diasporic memoirs, the writers enhance the nostalgia of the homeland and remembering of the beautiful sense of Jordan and Palestine, via smell and taste memory. Keywords : Nostalgia, Culinary Diasporic Memoir, Identity, Food. ﻳﻠﻘﻲ ﻫﺬا اﳌﻘﺎل اﻟﻀﻮء ﻋﻠﻰ ﻛﻴﻔﻴﺔ ﻋﺮض دﻳﺎﻧﺎ أﺑﻮ ﺟﺎﺑﺮ وﺳﻬﲑ ﲪﺎد، ﳍﻮﻳﺘﻬﻤﺎ اﳌﻌﻘﺪة، ﻋﻦ ﻃﺮﻳﻖ اﺳﺘﺨﺪام اﻟﻨﻮع اﻷدﰊ اﳌﺬﻛﺮة. إﻧﻪ ﻳﻮﺿﺢ ﻛﻴﻒ ﺗﺜﺒﺘﺎن ﻫﻮﻳﺘﻬﻤﺎ اﻟﻌﺮﺑﻴﺔ ﻣﻦ ﺧﻼل ﻃﻬﻲ اﻟﻄﻌﺎم 527 اﳌﺮﻛﺰ اﳉﺎﻣﻌﻲ ﻟﺘﺎﻣﻨﻐﺴﺖ - اﳉﺰاﺋﺮ University Center of Tamanghasset Algeria Ichkalat journal E ISSN: 2600-6634 ISSN:2335-1586 Volume 09 No 3 Year : 2020 Pp(527 - 541) اﻟﻌﺮﰊ داﺧﻞ اﳌﺸﻬﺪ اﻷﻣﺮﻳﻜﻲ. -
The Sysco Cheese Product Catalog
> the Sysco Cheese Product Catalog Sysco_Cheese_Cat.indd 1 7/27/12 10:55 AM 5 what’s inside! 4 More Cheese, Please! Sysco Cheese Brands 6 Cheese Trends and Facts Creamy and delicious, 8 Building Blocks... cheese fi ts in with meal of Natural Cheese segments during any Blocks and Shreds time of day – breakfast, Smoked Bacon & Cheddar Twice- Baked Potatoes brunch, lunch, hors d’oeuvres, dinner and 10 Natural Cheese from dessert. From a simple Mild to Sharp Cheddar, Monterey Jack garnish to the basis of and Swiss a rich sauce, cheese is an essential ingredient 9 10 12 A Guide to Great Italian Cheeses Soft, Semi-Soft and for many food service Hard Italian Cheeses operations. 14 Mozzarella... The Quintessential Italian Cheese Slices, shreds, loaves Harvest Vegetable French and wheels… with Bread Pizza such a multitude of 16 Cream Cheese Dreams culinary applications, 15 16 Flavors, Forms and Sizes the wide selection Blueberry Stuff ed French Toast of cheeses at Sysco 20 The Number One Cheese will provide endless on Burgers opportunities for Process Cheese Slices and Loaves menu innovation Stuff ed Burgers and increased 24 Hispanic-Style Cheeses perceived value. Queso Seguro, Special Melt and 20 Nacho Blend Easy Cheese Dip 25 What is Speciality Cheese? Brie, Muenster, Havarti and Fontina Baked Brie with Pecans 28 Firm/Hard Speciality Cheese Gruyère and Gouda 28 Gourmet White Mac & Cheese 30 Fresh and Blue Cheeses Feta, Goat Cheese, Blue Cheese and Gorgonzola Portofi no Salad with 2 Thyme Vinaigrette Sysco_Cheese_Cat.indd 2 7/27/12 10:56 AM welcome. -
The Ukrainian Weekly 1993, No.23
www.ukrweekly.com INSIDE: • Ukraine's search for security by Dr. Roman Solchanyk — page 2. • Chornobyl victim needs bone marrow transplant ~ page 4 • Teaching English in Ukraine program is under way - page 1 1 Publishfd by the Ukrainian National Association inc., a fraternal non-prof it association rainianWee Vol. LXI No. 23 THE UKRAINIAN WEEKLY SUNDAY, JUNE 6, 1993 50 cents New York commemorates Tensions mount over Black Sea Fleet by Marta Kolomayets Sea Fleet until 1995. 60th anniversary of Famine Kyyiv Press Bureau More than half the fleet — 203 ships — has raised the ensign of St. Andrew, by Andrij Wynnyckyj inaccurate reports carried in the press," KYYIV — Ukrainian President the flag of the Russian Imperial Navy. ranging from those of New York Times Leonid Kravchuk has asked for a summit NEW YORK — On June 1, the New None of the fleet's Warships, however, reporter Walter Duranty written in the meeting with Russian leader Boris have raised the ensign. On Friday, May York area's Ukrainian Americans com 1930s, to recent Soviet denials and Yeltsin to try to resolve mounting ten memorated the 60th anniversary of the Western attempts to smear famine sions surrounding control of the Black (Continued on page 13) tragic Soviet-induced famine of І932- researchers. Sea Fleet. 1933 with a "Day of Remembrance," "Now the facts are on the table," Mr. In response, Russian Foreign Minister consisting of an afternoon symposium Oilman said. "The archives have been Andrei Kozyrev is scheduled to arrive in Parliament begins held at the Ukrainian Institute of opened in Moscow and in Kyyiv, and the Ukraine on Friday morning, June 4, to America, and an evening requiem for the Ukrainian Holocaust has been revealed arrange the meeting between the two debate on START victims held at St. -
Tastes from the Green Paradise That Will Change the Taste of the World
Tastes from the green paradise that will change the taste of the world... 2 3 Green Bursa, which lies in the foothills of magnificent Mount Uludağ, is one of the rare cities that houses many identities. It is a city of industry, tourism, history and above all, agriculture with important fertile lands. The meeting of the crystal waters of this city that flowed from Uludağ with the fertile lands of the plains yielded cornucopia. In addition to its developing industry and commerce, Bursa has always been famous for its agriculture and agricultural products, as well. 4 5 The secret of this unique richness and pruSIAS premıum tastes is the Cluster Olive oil tr Virgi monocultıvar ® Nature Sızm fertile lands of Brands tek bahçe ® Bursa... ® Net 500 ml. / 17 fl oz. ® pruSIAS premıum Olive oil 6 7 President’s Message / İbrahim Burkay Bursa Chamber of Commerce and Industry, President of the Board of Directors İbrahim Burkay Bursa Chamber of Commerce and Industry, President of the Board of Directors Distinguished trading partner; operating in the food sector with our companies. The high quality that our companies have caught up to in the sector Bursa, which succeeds in exporting the goods and services from the production facilities to the final product and the it produces to 195 countries, is an important center of great potential that we carry as the city opened the way to richness with its fertile lands and strong industry based on new commercial agreements. agriculture. As the Bursa Chamber of Commerce and Industry, it is one of our most important goals to bring the richness I believe that strong trade links will be established with your of our lands together with the world, thanks to the strength valuable participation both during the 2nd Buyer Delegation that we receive from our members. -
The Ukrainian Weekly 1969
To Highlight UNA Anniversary Lakewood Park SBO CROWDS SEE PREMIERE OF "ANNA YAROSUVNA" IN NEW YORK, PHIUDELPHIA UNA OBSERVES 75TH DIAMOND JUBILEE ANNIVERSARY AS THOUSANDS GATHER IN NEW YORK, N.Y. - A dience which included many which were made available A group of 19 girl dancers SHAMOKIN, CRADLE OF LARGEST AND OLDEST UKRAINIAN FRATERNAL ASSOCIATION combined throng of some 5, leading figures of the Ukrain prior to the opening. Carne of the Roma Pryma-Boha- ian American community life. gie Hall also issued its pro chevsky Studio appeared ій COV. SBAFER OF PENNSYLVANIA PROCLAIMS JUNE 1 AS "UKRAINIAN NATIONAL ASSOCIATION DAY IN 000 persons witnessed the PENNSYLVANIA"; PROGRAMS AND EVENTS FILL TWO-DAY MEMORIAL WEEKEND premiere performance of the Seated in the first-tier boxes gram magazine which Con Act II of the opera. opera "Anna Yaroslavna" were the Ukrainian Catholic tained the synopsis and his The colorful costumes of JERSEY CITY. N.J. presented on consecutive and Orthodox prelates,' Met torical background notes. the performers were prepar Thousands of UNA members nights іц New. York and Phi ropolitan Ambrose Senysbyn, In the absence' of full set ed by Rosalia Kohut (wom and friends from several ladelphia last weekend. Both, from Philadelphia, Bishop decorations, only symbolic en), Maria Sokil-Rudnytsky states of the Union will ga New York's Carnegie Hall Joseph Schmondiuk, Msgr. pieces were placed on the (men) and Eugenia Omel- ther on Saturday, May 31, and Philadelphia's Town Hall, Emil Manastersky, chancellor stage of Carnegie Hall to chenko (Countess MonmoraM and Sunday, June 1, 1909, in were sold out twcr weeks in of the Stamford Diocese, convey the setlpig of the ao` cie). -
Kantin Ve Catering
01.08 - 07.08 2020 KANTİN & CATERING PAZARTESİ SALI ÇARŞAMBA Fırınlanmış Reyhanlı Domates Çorbası Kremalı Fesleğenli Mantar Çorbası Soğuk Salatalık Çorbası Tarhunlu Ak Çorba Buğdaylı Balık Çorbası Kuru Fasulye Çorbası Yoğurtlu Patlıcan Rezeneli Pembe Sultan Taze Bakla Ezmesi Siyah Sarımsaklı Pancar Turşusu Yeşil Mercimek Salatası Tulum Peynirli Havuç Salatası Portakallı Zeytinyağlı Enginar Kalbi Zeytinyağlı Karacadağ Pirinçli Havuç Zeytinyağlı Pazı Sarma Sarımsaklı Cevizli Spagetti Sebzeli Arpa Şehriye Pilavı Mısırlı Havuçlu Penne Pırasalı Patates Püresi Fırınlanmış Sebze Güveç Ekşimik Peynirli Kol Böreği Kilis Tava Karnıyarık Sebzeli Piliç But Köz Domates Biberli Izgara Köfte Ankara Çubuk Turşulu Beefstragof Ali Nazik Tahin Soslu Profiterol Oreolu Magnolia Mürdüm Erikli Cheesecake Mandalinalı Kalburabastı Bitter Çikolatalı Profiterol Damla Sakızlı Fırın Sütlaç Karpuz Kiraz Kayısı PERŞEMBE CUMA CUMARTESİ Kırmızı Soğanlı Bamya Çorbası İrmikli Tavuk Suyu Çorbası Kremalı Suteresi Çorbası Havuçlu Limonlu Deniz Ürünleri Çorbası İsotlu Ezogelin Çorbası Karabugdaylı Yayla Çorbası Yoğurtlu Kırmızı Lahana Nar Ekşili Nohut Piyazı Cin Biber Borani Tava Yoğurdu Dil Peynirli Domates Salatası Derya Salatası Zeytinyağlı Yeşil Domates Zeytinyağlı Taze Fasulye Zeytinyağlı Biber Dolma Özbek Pilavı İstanbul Pilavı Göçmen Pilavı Yaz Türlüsü Karışık Biberli Mantar Graten Hardallı Fırın Patates Ödemiş Patatesli Ekşili Köfte Kuzu Etli Yaz Türlüsü Barbekü Soslu Hindi Şiş Tavuklu Ballı Mahmudiye Hasanpaşa Köfte Ormankebabı Elmalı Havuçlu Şerbetli Kek Vişne Şerbetli -
Prof. Bedia ŞİMŞEK Personal Information Wofefibc:E Hptthposn:/E/:A V+E9s0is .2S4d6u .E2d1u1
Prof. Bedia ŞİMŞEK Personal Information WOfefibc:e hPtthposn:/e/:a v+e9s0is .2sd4u6. e2d1u1. t1r/5b4e1d iasimsek EDodcutocraatteio, Ann kInarfao Urnmivaetrisoityn, Fen Bilimleri Enstitüsü, Süt Teknolojisi Anabilim Dalı, Turkey 1997 - 2003 UPonsdtegrrgardaudautaet, eA, nAknakraar Ua nUinveivresritsyit, yF, eZnir Baialitm Flaekrüi lEtensit,i tSüüstü T, eSkünt oTleokjinsoi Lloisjiasni As nParboiglirmam Dıa, Tlı,u Trukerkye 1y9 18979 -2 1 -9 199195 FEnogrliesihg, nB2 L Uapnpgeru Iangteersmediate RFoeosde Eanrgcihne Aerrinega, sFood Technology, Processing Diary And Related Products, Engineering and Technology APrcoafedsesomr,i Scu Tleiytmleasn /D eTmairsekl sUniversity, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 2018 - Continues Articles Published in Journals That Entered SCI, SSCI and AHCI Indexes I. SÇcEaLlEdBinİ Mg .p, ŞrİoMcŞeEsKs Bo.ptimization to enhance the textural properties of Kashar cheese II. EJOfUfeRcNtsA Lo fO mF FaOstOicD gPuRmOC (EPSiSsItNaGc iAaN leDn PtRisEcSuEsR)V oAnT IcOhNe, m20ic2a1l ,( rJohueronlaol gInicdaelx, eadn idn mSCiIc)robiological properties of yŞİoMgŞuErKt iBc.e, A ckrseoaym A., Kirhan S., Topcu D. S. III. EJOfUfeRcNtsA Lo fO pF lFaOsmODin P aRnOdC EpSlSaIsNmGi AnNogDe PnR oEnSE tReVxAtuTrIOaNl b, violc.4h3e,m noic.7a,l 2a0n1d9 m(Joicurronbail oInlodgeixceadl ipnr SoCpI)erties of cŞlİoMtŞtEeKd Bcr., eGaÜmN İ., Ekinci M. B. IV. SJOoUmReN APLro OpFe FrOtiOeDs oSAf FFErTeYs,h v oaln.3d8 ,R niop.e6n, 2e0d1 T8r (aJoduitrinoanl aInl dAekxceadk iant iSkC IC)heese KŞİOMRŞEEAKN B J.O, TUURNNCAELR F YO.R FOOD SCIENCE OF ANIMAL RESOURCES, vol.38, no.1, pp.110-122, 2018 (Journal Indexed V. Fini rSsCtI )record of Glycaspis brimblecombei Moore (Hemiptera: Aphalaridae), in Turkey PKHAYRTAOCPAA İR., AKSaIyTaIhCaAn, vAo.,l .Ş4İ3M, ŞnEoK.2 ,B p.,p C.1e7lik1p-1e7n5ce, 2 Y0.15 (Journal Indexed in SCI) VI. -
T.C. Harran Üniversitesi Fen Bilimleri Enstitüsü
T.C. HARRAN ÜNİVERSİTESİ FEN BİLİMLERİ ENSTİTÜSÜ DOKTORA TEZİ GELENEKSEL DİYARBAKIR ÖRGÜ PEYNİRİNİN KARAKTERİSTİK ÖZELLİKLERİNİN TESPİT EDİLMESİ VE GIDA GÜVENLİĞİ AÇISINDAN DEĞERLENDİRİLMESİ Abdulkerim HATİPOĞLU GIDA MÜHENDİSLİĞİ ANABİLİM DALI ŞANLIURFA 2014 T.C. HARRAN ÜNİVERSİTESİ FEN BİLİMLERİ ENSTİTÜSÜ DOKTORA TEZİ GELENEKSEL DİYARBAKIR ÖRGÜ PEYNİRİNİN KARAKTERİSTİK ÖZELLİKLERİNİN TESPİT EDİLMESİ VE GIDA GÜVENLİĞİ AÇISINDAN DEĞERLENDİRİLMESİ Abdulkerim HATİPOĞLU GIDA MÜHENDİSLİĞİ ANABİLİM DALI ŞANLIURFA 2014 Prof. Dr. Şerafettin ÇELİK danışmanlığında, Abdulkerim HATİPOĞLU’nun hazırladığı “Geleneksel Diyarbakır Örgü Peynirinin Karakteristik Özelliklerinin Tespit Edilmesi ve Gıda Güvenliği Açısından Değerlendirilmesi” konulu bu çalışma 24/09/2014 tarihinde aşağıdaki jüri tarafından oy birliği ile Harran Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı’nda DOKTORA TEZİ olarak kabul edilmiştir. İmza Danışman : Prof. Dr. Şerafettin ÇELİK ……..…………………………… Üye : Prof. Dr. Mahmut DOĞAN ……..…………………………… Üye : Doç. Dr. Hüseyin TÜRKOĞLU ……..…………………………… Üye : Doç. Dr. M. Serdar AKIN ……..…………………………… Üye : Doç. Dr. Ferit ATASOY ……..…………………………… Bu Tezin Gıda Mühendisliği Anabilim Dalında Yapıldığını ve Enstitümüz Kurallarına Göre Düzenlendiğini Onaylarım. Prof. Dr. Sinan UYANIK Enstitü Müdürü Bu çalışma HÜBAK tarafından desteklenmiştir. Proje No: 12019 Not: Bu tezde kullanılan özgün ve başka kaynaktan yapılan bildirişlerin, çizelge, şekil ve fotoğrafların kaynak gösterilmeden kullanımı, 5846 sayılı Fikir ve Sanat Eserleri Kanunundaki -
Lavinia Menu
SALADS SALATALAR BEETROOT & GOAT CHEESE SALAD V, N 95 PANCAR VE KEÇİ PEYNİRİ SALATA V, N Rocket Leaves, Baby Lettuce, Cinnamon Walnut Fırınlanmış Pancar, Füme Keçi Peyniri, Roka, Beetroot, Sherry Vinaigrette Mini Marul, Tarçınlı Ceviz, Pancar, Sirke CAJUN SPICED CHICKEN SALAD 95 CAJUN BAHARATLI TAVUK SALATA Seasonal Vegetables and Greens, Dried Cranberry, Mevsim Sebzeleri ve Yeşillikleri, Kuru Kızılcık Pistachio, Honey Mustard Sauce Fıstık, Ballı Hardal Sos QUINOA SALAD 100 KİNOA SALATASI Salmon Confit, Tomato, Cucumber, Onion Somon Konfi, Domates, Salatalık, Soğan SOUPS ÇORBALAR RED LENTIL SOUP V, VE, GL 45 KIRMIZI MERCİMEK V, VE,GL Croutons and Lemon Kruton, Limon ‘‘ÇANAKKALE’’ TOMATO SOUP V 45 “ÇANAKKALE” DOMATES ÇORBA V ‘‘Kars Gravyer’’ Cheese Toast “Kars Gravyerli” Kızarmış Ekmek SANDWICHES & BURGERS SANDVİÇLER & BURGERLER CHEESE TOAST V 60 PEYNİRLİ TOST SANDVİÇ V “Kashkaval” Cheese “Kaşkaval” Peynirli THE CLUB SANDWICH 80 KLÜP SANDVİÇ Chicken / Turkey, Lettuce, Tomato, Beef Bacon Tavuk / Hindi, Marul, Domates, Dana ‘Bacon’ Mayonnaise on White Bread. Mayonez ve Beyaz Tost Ekmeği. THE BURGER 100 THE BURGER Beef Patty, Lettuce, Tomato, Mayonnaise Dana Köfte, Marul, Domates, Mayonez Gherkin on a Sesame Seed Bun. Salatalık Turşusu, Susamlı Burger Ekmeği. *Optional with cheddar cheese. *Cheddar Peyniri Seçeneği İle. V Vegetarian/Vejetaryen VE Vegan GL Gluten Free/Glutensiz N Contains Nuts/Kabuklu yemiş içerir Allow us to fulfill your every need, want and desire. Simply let us know of any special dietary requirements and/or allergies And -
21 CFR Ch. I (4–1–12 Edition) § 133.142
§ 133.142 21 CFR Ch. I (4–1–12 Edition) (iii) Enzymes of animal, plant, or mi- § 133.5 and the maximum moisture con- crobial origin, used in curing or flavor tent is 45 percent by weight. development. [48 FR 2744, Jan. 21, 1983] (iv) Antimycotic agents, the cumu- lative levels of which shall not exceed § 133.144 Granular and stirred curd current good manufacturing practice, cheese. may be added to the surface of the (a) Description. (1) Granular cheese, cheese. stirred curd cheese is the food prepared (v) Benzoyl peroxide, or a mixture of by the procedure set forth in paragraph benzoyl peroxide with potassium alum, (a)(3) of this section or by any other calcium sulfate, and magnesium car- procedure which produces a finished bonate used to bleach the dairy ingre- cheese having the same physical and dients. The weight of the benzoyl per- chemical properties. The minimum oxide is not more than 0.002 percent of milkfat content is 50 percent by weight the weight of the dairy ingredients of the solids and the maximum mois- being bleached, and the weight of the ture content is 39 percent by weight as potassium alum, calcium sulfate, and determined by the methods described magnesium carbonate, singly or com- in § 133.5. If the dairy ingredients used bined, is not more than six times the are not pasteurized, the cheese is cured weight of the benzoyl peroxide used. If at a temperature of not less than 35 °F the dairy ingredients are bleached in for at least 60 days. this manner, vitamin A is added to the (2) If pasteurized dairy ingredients curd in such quantity as to compensate are used, the phenol equivalent value for the vitamin A or its precursors de- of 0.25 gram of granular cheese is not stroyed in the bleaching process, and more than 3 micrograms as determined artificial coloring is not used. -
Granular and Stirred Curd Cheese
Food and Drug Administration, HHS § 133.144 (iii) Enzymes of animal, plant, or mi- § 133.5 and the maximum moisture con- crobial origin, used in curing or flavor tent is 45 percent by weight. development. [48 FR 2744, Jan. 21, 1983] (iv) Antimycotic agents, the cumu- lative levels of which shall not exceed § 133.144 Granular and stirred curd current good manufacturing practice, cheese. may be added to the surface of the (a) Description. (1) Granular cheese, cheese. stirred curd cheese is the food prepared (v) Benzoyl peroxide, or a mixture of by the procedure set forth in paragraph benzoyl peroxide with potassium alum, (a)(3) of this section or by any other calcium sulfate, and magnesium car- procedure which produces a finished bonate used to bleach the dairy ingre- cheese having the same physical and dients. The weight of the benzoyl per- chemical properties. The minimum oxide is not more than 0.002 percent of milkfat content is 50 percent by weight the weight of the dairy ingredients of the solids and the maximum mois- being bleached, and the weight of the ture content is 39 percent by weight as potassium alum, calcium sulfate, and determined by the methods described magnesium carbonate, singly or com- in § 133.5. If the dairy ingredients used bined, is not more than six times the are not pasteurized, the cheese is cured weight of the benzoyl peroxide used. If at a temperature of not less than 35 °F the dairy ingredients are bleached in for at least 60 days. this manner, vitamin A is added to the (2) If pasteurized dairy ingredients curd in such quantity as to compensate are used, the phenol equivalent value for the vitamin A or its precursors de- of 0.25 gram of granular cheese is not stroyed in the bleaching process, and more than 3 micrograms as determined artificial coloring is not used. -
HISTORY of UKRAINE and UKRAINIAN CULTURE Scientific and Methodical Complex for Foreign Students
Ministry of Education and Science of Ukraine Flight Academy of National Aviation University IRYNA ROMANKO HISTORY OF UKRAINE AND UKRAINIAN CULTURE Scientific and Methodical Complex for foreign students Part 3 GUIDELINES FOR SELF-STUDY Kropyvnytskyi 2019 ɍȾɄ 94(477):811.111 R e v i e w e r s: Chornyi Olexandr Vasylovych – the Head of the Department of History of Ukraine of Volodymyr Vynnychenko Central Ukrainian State Pedagogical University, Candidate of Historical Sciences, Associate professor. Herasymenko Liudmyla Serhiivna – associate professor of the Department of Foreign Languages of Flight Academy of National Aviation University, Candidate of Pedagogical Sciences, Associate professor. ɇɚɜɱɚɥɶɧɨɦɟɬɨɞɢɱɧɢɣɤɨɦɩɥɟɤɫɩɿɞɝɨɬɨɜɥɟɧɨɡɝɿɞɧɨɪɨɛɨɱɨʀɩɪɨɝɪɚɦɢɧɚɜɱɚɥɶɧɨʀɞɢɫɰɢɩɥɿɧɢ "ȱɫɬɨɪɿɹ ɍɤɪɚʀɧɢ ɬɚ ɭɤɪɚʀɧɫɶɤɨʀ ɤɭɥɶɬɭɪɢ" ɞɥɹ ɿɧɨɡɟɦɧɢɯ ɫɬɭɞɟɧɬɿɜ, ɡɚɬɜɟɪɞɠɟɧɨʀ ɧɚ ɡɚɫɿɞɚɧɧɿ ɤɚɮɟɞɪɢ ɩɪɨɮɟɫɿɣɧɨʀ ɩɟɞɚɝɨɝɿɤɢɬɚɫɨɰɿɚɥɶɧɨɝɭɦɚɧɿɬɚɪɧɢɯɧɚɭɤ (ɩɪɨɬɨɤɨɥʋ1 ɜɿɞ 31 ɫɟɪɩɧɹ 2018 ɪɨɤɭ) ɬɚɫɯɜɚɥɟɧɨʀɆɟɬɨɞɢɱɧɢɦɢ ɪɚɞɚɦɢɮɚɤɭɥɶɬɟɬɿɜɦɟɧɟɞɠɦɟɧɬɭ, ɥɶɨɬɧɨʀɟɤɫɩɥɭɚɬɚɰɿʀɬɚɨɛɫɥɭɝɨɜɭɜɚɧɧɹɩɨɜɿɬɪɹɧɨɝɨɪɭɯɭ. ɇɚɜɱɚɥɶɧɢɣ ɩɨɫɿɛɧɢɤ ɡɧɚɣɨɦɢɬɶ ɿɧɨɡɟɦɧɢɯ ɫɬɭɞɟɧɬɿɜ ɡ ɿɫɬɨɪɿɽɸ ɍɤɪɚʀɧɢ, ʀʀ ɛɚɝɚɬɨɸ ɤɭɥɶɬɭɪɨɸ, ɨɯɨɩɥɸɽ ɧɚɣɜɚɠɥɢɜɿɲɿɚɫɩɟɤɬɢ ɭɤɪɚʀɧɫɶɤɨʀɞɟɪɠɚɜɧɨɫɬɿ. ɋɜɿɬɭɤɪɚʀɧɫɶɤɢɯɧɚɰɿɨɧɚɥɶɧɢɯɬɪɚɞɢɰɿɣ ɭɧɿɤɚɥɶɧɢɣ. ɋɬɨɥɿɬɬɹɦɢ ɪɨɡɜɢɜɚɥɚɫɹ ɫɢɫɬɟɦɚ ɪɢɬɭɚɥɿɜ ɿ ɜɿɪɭɜɚɧɶ, ɹɤɿ ɧɚ ɫɭɱɚɫɧɨɦɭ ɟɬɚɩɿ ɧɚɛɭɜɚɸɬɶ ɧɨɜɨʀ ɩɨɩɭɥɹɪɧɨɫɬɿ. Ʉɧɢɝɚ ɪɨɡɩɨɜɿɞɚɽ ɩɪɨ ɤɚɥɟɧɞɚɪɧɿ ɫɜɹɬɚ ɜ ɍɤɪɚʀɧɿ: ɞɟɪɠɚɜɧɿ, ɪɟɥɿɝɿɣɧɿ, ɩɪɨɮɟɫɿɣɧɿ, ɧɚɪɨɞɧɿ, ɚ ɬɚɤɨɠ ɪɿɡɧɿ ɩɚɦ ɹɬɧɿ ɞɚɬɢ. ɍ ɩɨɫɿɛɧɢɤɭ ɩɪɟɞɫɬɚɜɥɟɧɿ ɪɿɡɧɨɦɚɧɿɬɧɿ ɞɚɧɿ ɩɪɨ ɮɥɨɪɭ ɿ ɮɚɭɧɭ ɤɥɿɦɚɬɢɱɧɢɯ