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Результаты 121 по 140 из 1619 < назад   дальше >
Дата выпускаНазваниеАвтор(ы)
2014Technology of churned dessert products using puree with fruit and vegetable rawYeremchuk, Inna; Pushka, Olga; Bondar, Natalia; Koretska, Iryna; Mykhailova, Nelia
2016Technology of cream soups using innovative culinary semi-finished goodsVasilenko, Victoria; Pushka, Olga; Havrysh, Andrey; Ishchenko, Tatiana; Niemirich, Oleksandra
2021Technology of dried food products and food products using it: evaluation of efficiency and implementation prospectsKruhlova, Olena; Pohozhykh, Mykola; Niemirich, Oleksandra; Ustymenko, Ihor; Havrysh, Andrey; Skyrda, Olena; Hubenia, Vyacheslav; Lulka, Alexander; Tkachuk, Yuriy; Matiushenko, Raisa
2013Technology of rye bread with topinambur powderPashova, Natаliya; Voloshchuk, Galina; Golikova, Tatiana
2013Technology of shelf life bread extendingSilchuk, Tatiana; Drobot, Vira; Kokhan, Olena M.
2013The development of the restaurants’ chain in the capital region of UkraineDotsenko, Viktor; Arpul (Oleksiichuk), Oksana; Bondar, Natalia; Yemchuk, Tetiana; Bloshchinska (Dudkina), Olena
2021The dynamics of development of the main types of food and beverage services in the hotel and restaurant entrepreneurshipBoguslavskyy, Alexander; Nikitina, Tatyana
2016The extracting of saccharose from the beet cossettes of different typesLulka, Alexander; Mironchuk, Valeriy; Lulka, Dmitriy
2008The impact of gum additives on the process of dough forming and quality of macaroni productsYurchak, Vera; Palyvoda, Svetlana; Holikova, Tatiana
2016The investigation of technological and functional properties of bamboo dietary fibreRudyk, Viktor; Tyshchenko (Usatiuk), Olena
2013The perspectives of application of vitamin D in the technologies of production of bakery products with functional purposesBortnichuk, Oleg; Havrysh, Andrey; Dotsenko, Viktor; Povorozniuk, Vladislav
2016The refinement of technology of macaroni products enriched with whortleberryHolikova, Tatiana; Babich, Oksana
2006The researching of technological parameters of pasta producing with quality improverYurchak, Vera; Holikova, Tatiana; Verbiy, Victor
2016The use of flax products processing in technology sponge cakes functional purposeDorohovich, Victoriya; Abramova, Asiat
2015The use of plant materials in culinary products out of yeasted doughArpul (Oleksiichuk), Oksana; Silchuk, Tatiana; Zuiko (Kulinich), Vira; Tyshchenko (Usatiuk), Olena
2018The use of sunflower lecithin in the technology on gluten-free bread with enzymatic modification of flour starchMedvid, Irina; Shydlovska, Olena; Dotsenko, Viktor
2014The way of the waste sulphitation gas useKhitriy, Yaroslav; Dovgun, Irina
2013Theoretical and practical aspects of cooking flour production technology for special purposesShydlovska, Olena; Havrysh, Andrey; Ivahno, Olga; Dotsenko, Viktor; Dovgun, Irina
2016Theoretical and practical aspects of the using surfactants in the technology of hot sweet dishesBloshchinska (Dudkina), Olena; Havrysh, Andrey; Ishchenko, Tatiana; Niemirich, Oleksandra; Tkachuk, Yuriy
2015Thermal springs of transcarpathiaKarpchuk, Valeria; Holikova, Tatiana