Просмотр собрания по группе - Тема кафедра технології м’яса і м’ясних продуктів

Перейти к: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
или введите несколько первых букв:  
Результаты 1 по 20 из 1519  дальше >
Дата выпускаНазваниеАвтор(ы)
2017Advantages of combination protein preparation in technology of balanced productFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl
2017Advantages of using proteins in the production of truncated semi-finished productsShevchenko (Kishenko), Iryna; Skochko, Alexey
2019Analysis of the market for delicatessen meat productsGuralevich, Anna; Moskaluyk, Oksana; Hashchuk, Oleksandra; Morozov, Vadim
2016Antioxidant plant extracts in the meat processing industryUkrainets, Anatoliy; Pasichnyi, Vasyl; Zheludenko, Julia
2015Antioxidants in food and food antioxidantsPasichnyi, Vasyl; Chebanenko (Omelchenko), Khrystyna; Polumbryk, Maksim
2013Application potential of milk whey processed with electrical spark dischargesKochubei-Lytvynenko, Oksana; Chernyushok, Olga
2020Canned meat market analysisfor babyfoodGuralevich, Anna; Moskaluyk, Oksana; Haschuk, Olexandra
2016Characteristics of protein preparationsFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl
2015Characterization and propeties of hydrocolloidsPasichnyi, Vasyl; Strashynskyi, Igor; Fursik, Oksana; Anisimova, Anna; Vazquez, Manuel
2021Citrates of mineral substances in the technological process of manufacturing bakery productsShevchenko, Anastasia; Galenko, Oleg
2017Complex of chemical-technological and sanitary-hygienic quality indicators of the new pastry products of special nutritionKotlyar, Eugene; Topchiy, Oksana; Pilipenko, Lyudmila; Pуlуpenko, Inna; Sevastіanova, Elena
2013Creation of Functional Meat Products with the Use of Biomass of Pleurotus ostreatus (Jacq.) P. Kumm., Cultivated by MealPeshuk, Ludmila; Krupodorova, Tatiana; Hashchuk, Oleksandra
2019Deficiency of proteins and ways its solutionFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl
2017Determination of the factor space of the process of extrusion of sausage productsKuzmin, Oleg; Pasichnyi, Vasyl; Levkun, Kateryna; Riznyk, Anastasiia
2020Development of process fluids for blood productsStrashynskyi, Igor; Pasichnyi, Vasyl; Fursik, Oksana; Stelmakh, Valeriia
2018Development of protein-fat emulsions based on vitaminized blended vegetable oilsKotlyar, Eugene; Topchiy, Oksana; Kyshenia, Andrii; Polumbryk, Maksim; Garbazhiy, Kateryna; Lanzhenko, Liubov; Honcharenko, Taisa
2017Development of sanitary-safe poultry paste products with balanced fatty acid and vitamin compositionKotlyar, Eugene; Topchiy, Oksana; Pilipenko, Lyudmila; Pуlуpenko, Inna; Sevastіanova, Elena
2020Development of special purpose sausage recipes based on blood processed productsHaschuk, Olexandra; Moskaluyk, Oksana; Guralevich, Anna
2020Directions and prospects of using food blood of slaughter animalsPasichnyi, Vasyl; Polumbryk(Ivanova), Manyefa; Khorunzha, Тetiana
2016Effect of collagen based protein isolate "Bilkozine" on biological value of boiled sausagesUkrainets, Anatoliy; Pasichnyi, Vasyl; Polumbryk, Maksim; Polumbryk(Ivanova), Manyefa