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Просмотр собрания по группе - Тема кафедра технології м’яса і м’ясних продуктів
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Название
Автор(ы)
2017
Advantages of combination protein preparation in technology of balanced product
Fursik, Oksana
;
Strashynskyi, Igor
;
Pasichnyi, Vasyl
2017
Advantages of using proteins in the production of truncated semi-finished products
Shevchenko (Kishenko), Iryna
;
Skochko, Alexey
2019
Analysis of the market for delicatessen meat products
Guralevich, Anna
;
Moskaluyk, Oksana
;
Hashchuk, Oleksandra
;
Morozov, Vadim
2016
Antioxidant plant extracts in the meat processing industry
Ukrainets, Anatoliy
;
Pasichnyi, Vasyl
;
Zheludenko, Julia
2015
Antioxidants in food and food antioxidants
Pasichnyi, Vasyl
;
Chebanenko (Omelchenko), Khrystyna
;
Polumbryk, Maksim
2013
Application potential of milk whey processed with electrical spark discharges
Kochubei-Lytvynenko, Oksana
;
Chernyushok, Olga
2020
Canned meat market analysisfor babyfood
Guralevich, Anna
;
Moskaluyk, Oksana
;
Haschuk, Olexandra
2016
Characteristics of protein preparations
Fursik, Oksana
;
Strashynskyi, Igor
;
Pasichnyi, Vasyl
2015
Characterization and propeties of hydrocolloids
Pasichnyi, Vasyl
;
Strashynskyi, Igor
;
Fursik, Oksana
;
Anisimova, Anna
;
Vazquez, Manuel
2021
Citrates of mineral substances in the technological process of manufacturing bakery products
Shevchenko, Anastasia
;
Galenko, Oleg
2017
Complex of chemical-technological and sanitary-hygienic quality indicators of the new pastry products of special nutrition
Kotlyar, Eugene
;
Topchiy, Oksana
;
Pilipenko, Lyudmila
;
Pуlуpenko, Inna
;
Sevastіanova, Elena
2013
Creation of Functional Meat Products with the Use of Biomass of Pleurotus ostreatus (Jacq.) P. Kumm., Cultivated by Meal
Peshuk, Ludmila
;
Krupodorova, Tatiana
;
Hashchuk, Oleksandra
2019
Deficiency of proteins and ways its solution
Fursik, Oksana
;
Strashynskyi, Igor
;
Pasichnyi, Vasyl
2017
Determination of the factor space of the process of extrusion of sausage products
Kuzmin, Oleg
;
Pasichnyi, Vasyl
;
Levkun, Kateryna
;
Riznyk, Anastasiia
2020
Development of process fluids for blood products
Strashynskyi, Igor
;
Pasichnyi, Vasyl
;
Fursik, Oksana
;
Stelmakh, Valeriia
2018
Development of protein-fat emulsions based on vitaminized blended vegetable oils
Kotlyar, Eugene
;
Topchiy, Oksana
;
Kyshenia, Andrii
;
Polumbryk, Maksim
;
Garbazhiy, Kateryna
;
Lanzhenko, Liubov
;
Honcharenko, Taisa
2017
Development of sanitary-safe poultry paste products with balanced fatty acid and vitamin composition
Kotlyar, Eugene
;
Topchiy, Oksana
;
Pilipenko, Lyudmila
;
Pуlуpenko, Inna
;
Sevastіanova, Elena
2020
Development of special purpose sausage recipes based on blood processed products
Haschuk, Olexandra
;
Moskaluyk, Oksana
;
Guralevich, Anna
2020
Directions and prospects of using food blood of slaughter animals
Pasichnyi, Vasyl
;
Polumbryk(Ivanova), Manyefa
;
Khorunzha, Тetiana
2016
Effect of collagen based protein isolate "Bilkozine" on biological value of boiled sausages
Ukrainets, Anatoliy
;
Pasichnyi, Vasyl
;
Polumbryk, Maksim
;
Polumbryk(Ivanova), Manyefa