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Просмотр собрания по группе - Тема кафедра готельно-ресторанної справи
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Дата выпуска
Название
Автор(ы)
2014
Technology of churned dessert products using puree with fruit and vegetable raw
Yeremchuk, Inna
;
Pushka, Olga
;
Bondar, Natalia
;
Koretska, Iryna
;
Mykhailova, Nelia
2016
Technology of cream soups using innovative culinary semi-finished goods
Vasilenko, Victoria
;
Pushka, Olga
;
Havrysh, Andrey
;
Ishchenko, Tatiana
;
Niemirich, Oleksandra
2021
Technology of dried food products and food products using it: evaluation of efficiency and implementation prospects
Kruhlova, Olena
;
Pohozhykh, Mykola
;
Niemirich, Oleksandra
;
Ustymenko, Ihor
;
Havrysh, Andrey
;
Skyrda, Olena
;
Hubenia, Vyacheslav
;
Lulka, Alexander
;
Tkachuk, Yuriy
;
Matiushenko, Raisa
2013
Technology of rye bread with topinambur powder
Pashova, Natаliya
;
Voloshchuk, Galina
;
Golikova, Tatiana
2013
Technology of shelf life bread extending
Silchuk, Tatiana
;
Drobot, Vira
;
Kokhan, Olena M.
2013
The development of the restaurants’ chain in the capital region of Ukraine
Dotsenko, Viktor
;
Arpul (Oleksiichuk), Oksana
;
Bondar, Natalia
;
Yemchuk, Tetiana
;
Bloshchinska (Dudkina), Olena
2021
The dynamics of development of the main types of food and beverage services in the hotel and restaurant entrepreneurship
Boguslavskyy, Alexander
;
Nikitina, Tatyana
2016
The extracting of saccharose from the beet cossettes of different types
Lulka, Alexander
;
Mironchuk, Valeriy
;
Lulka, Dmitriy
2008
The impact of gum additives on the process of dough forming and quality of macaroni products
Yurchak, Vera
;
Palyvoda, Svetlana
;
Holikova, Tatiana
2016
The investigation of technological and functional properties of bamboo dietary fibre
Rudyk, Viktor
;
Tyshchenko (Usatiuk), Olena
2013
The perspectives of application of vitamin D in the technologies of production of bakery products with functional purposes
Bortnichuk, Oleg
;
Havrysh, Andrey
;
Dotsenko, Viktor
;
Povorozniuk, Vladislav
2016
The refinement of technology of macaroni products enriched with whortleberry
Holikova, Tatiana
;
Babich, Oksana
2006
The researching of technological parameters of pasta producing with quality improver
Yurchak, Vera
;
Holikova, Tatiana
;
Verbiy, Victor
2016
The use of flax products processing in technology sponge cakes functional purpose
Dorohovich, Victoriya
;
Abramova, Asiat
2015
The use of plant materials in culinary products out of yeasted dough
Arpul (Oleksiichuk), Oksana
;
Silchuk, Tatiana
;
Zuiko (Kulinich), Vira
;
Tyshchenko (Usatiuk), Olena
2018
The use of sunflower lecithin in the technology on gluten-free bread with enzymatic modification of flour starch
Medvid, Irina
;
Shydlovska, Olena
;
Dotsenko, Viktor
2014
The way of the waste sulphitation gas use
Khitriy, Yaroslav
;
Dovgun, Irina
2013
Theoretical and practical aspects of cooking flour production technology for special purposes
Shydlovska, Olena
;
Havrysh, Andrey
;
Ivahno, Olga
;
Dotsenko, Viktor
;
Dovgun, Irina
2016
Theoretical and practical aspects of the using surfactants in the technology of hot sweet dishes
Bloshchinska (Dudkina), Olena
;
Havrysh, Andrey
;
Ishchenko, Tatiana
;
Niemirich, Oleksandra
;
Tkachuk, Yuriy
2015
Thermal springs of transcarpathia
Karpchuk, Valeria
;
Holikova, Tatiana