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Дата выпускаНазваниеАвтор(ы)
20141H NMR analysis of the aqueous-alcoholic mixtures, prepared in demineralized by reverse osmosis waterKuzmin, Oleg; Topol’nik, Vera; Fatiukha, Andrew; Volkova, Ganna
20131H NMR analysis of the aqueous-alcoholic mixtures, prepared with drinking water of south-eastern region of UkraineKuzmin, Oleg; Topol’nik, Vera; Sujkov, Sergey
20141H NMR analysis of the aqueous-alcoholic mixtures, prepared with softened water using Na-cationizationKuzmin, Oleg; Topol’nik, Vera; Fatiukha, Andrew; Volkova, Ganna
20191Н NMR-spectroscopy of water-alcohol systems in the process of electrochemical activation of drinking waterKuzmin, Oleg; Romanchenko, Natalia
20141Н ЯМР анализ водно-спиртовых смесей, приготовленных на питьевой воде, в процессе производства водокКузьмин, Олег Владимирович
20151Н ЯМР дослідження водно-спиртових сумішей, виготовлених на демінералізованій водіКузьмін, Олег Володимирович
2018Analysis of business entities’ financial and operational performance under sustainable developmentLevytska, Svetlana; Krynychnay, Irina; Akimova, Alina; Kuzmin, Oleg
2021Analysis of the competitive environment of the hotel economy Ivano-Frankivsk regionKyrpichenkova, Oksana; Bilan, Viktoriya; Matiushenko, Raisa; Kuzmin, Oleg; Sylka, Iryna; Polovyk, Volodymyr
2020Analysis of the nonlinear criteria use for the foods quality assessmentKoretska, Iryna; Deinychenko, Liudmyla; Kravchenko, Tamara
2020Antioxidant ability of alcoholic infusions from vegetable raw materials for the technology of alcoholic beveragesKuzmin, Oleg; Kucherenko, Volodymyr; Stukalska (Ivanova), Nataliia; Kuts, Anatoly; Oliynyk, Svitlana; Rakhmetov, Dzhamal
2020Antioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materialsKuzmin, Oleg; Kucherenko, Volodymyr; Sylka, Iryna; Isaienko, Volodymyr; Furmanova, Yuliia; Pavliuchenko, Elena; Hubenia, Vyacheslav
2021Antioxidant characteristics of non-traditional spicy-aromatic vegetable raw materials for restaurant technologyKhareba, Oleksandr; Kuzmin, Oleg; Khareba, Olena; Marynchenko, Viktor; Karputina, Margarita; Koretska, Iryna
2017Biologically active substances of milk-protein concentrates with berry pureeDeinychenko, Liudmyla
2019Characteristics of fish zrazy with Brassica Oleracea (Brassica Oleracea L. Var. Botryris L.) in quality of functional ingredientDitrikh, Iryna; Ilchuk, Natalya; Yefymovych, Polina
2019Competitive advantages of the visual information system of transport centersChemakina, Oktyabrina; Svirko, Vladimir; Kuzmin, Oleg; Kuzmin, Anton
2019Comprehensive assessment of the quality of the «pancakes», considering on the norms of the physiological needs of the average personKuzmin, Oleg; Krasnoshchokova, Kateryna; Sobutska, Oleksandra; Kuzmenko, Oleksandr; Bezsmertna, Victoriia
2017Comprehensive evaluation of the hot sweet soufflé dessert qualityDitrikh, Iryna; Kuzmin, Oleg; Mikhailenko, Vladlena
2018Concerning the prospect of using electrochemical activation in the production of alcoholic productsKuzmin, Oleg; Marynin, Andriy
2017Conditions of obtaining porous carbon materials from pyrolyzed wood wastes by chemical activation of H3PO4Zubkova, Valentyna; Shendrik, Tatiana; Kuzmin, Oleg
2021Current state of development of restaurant facilitiesStukalska (Ivanova), Nataliia; Omelchenko, Mariia