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Просмотр собрания по группе - Тема кафедра технології молока і молочних продуктів
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Автор(ы)
2020
Prospects of using the cryostabilising protein-polysaccharide composition to manufacture semi-finished chopped meat products
Shevchenko (Kishenko), Iryna
;
Polishchuk, Galyna
;
Kotlyar, Eugene
;
Osmak (Fedchenko), Tetiana
;
Skochko, Alexey
2019
Psychological aspects of personnel management of food industry
Ovsiienko, Kira
;
Mykhalevych, Artur
;
Nikitina, Irina
2019
Quality estimation of frozen desserts with polyfunctional composition
Grek, Olena
;
Osmak (Fedchenko), Tetiana
;
Chubenko, Larysa
;
Mykhalevych, Artur
2020
Quality investigation of frozen garden strawberries at partial dehydration before freezing
Zamorska, Iryna
;
Zamorskyi, Volodymyr
;
Halahur, Yuliya
;
Osyka, Viktor
;
Belinska, Svitlana
;
Motuzka, Iuliia
;
Bozhko, Tetiiana
;
Krasulya, Olena
;
Fil, Mariia
2020
Quality of Canadian commercial plain non-fat Greekstyle yogurts produced only from natural dairy ingredients
Lange, Ignace
;
Mleko, Stanislaw
;
Tomczynska-Mleko, Marta
;
Polishchuk, Galyna
;
Janas, Piotr
;
Ozimek, Lech
2020
Reasoning of the selection of technological parameters for the extraction of sumac
Kuzmyk, Uliana
;
Yushchenko (Gonchar), Natalia
;
Osmak (Fedchenko), Tetiana
;
Mykhalevych, Artur
2020
Reasoning of the selection of technological parameters for the extraction of sumac
Polishchuk, Galyna
;
Kuzmyk, Uliana
;
Yushchenko (Gonchar), Natalia
;
Osmak (Fedchenko), Tetiana
;
Bass, Oksana
;
Mykhalevych, Artur
2020
Research of functionaltechnological properties of the protein complex and natural color in the composition of restructured ham products
Shevchenko (Kishenko), Iryna
;
Zhuk, Viktoriya
;
Polishchuk, Galyna
;
Osmak (Fedchenko), Tetiana
2019
Research of Milk-Protein Concentrates and Fruit Vegetable Puree Surface Activity in the Ice Cream Composition
Polishchuk, Galyna
;
Osmak (Fedchenko), Tetiana
;
Kuzmyk, Uliana
;
Sapigа, Victoria
;
Mykhalevych, Artur
2020
Research of quality indicators in protein-blueberry concentrates
Grek, Olena
;
Pshenychna, Tetyana
;
Tymchuk, Alla
;
Savchenko, Alexander
;
Ochkolyas, Olena
2017
Research of quality indicators of curd products on basis of protein-herbal clots
Grek, Olena
;
Tymchuk, Alla
;
Chubenko, Larysa
;
Ovsiienko, Kira
2019
Research of the quality indices of sour milk paste
Kochubei-Lytvynenko, Oksana
;
Kuzmyk, Uliana
;
Yushchenko (Gonchar), Natalia
2020-01-18
Scientific explanation of composition of acidophilic-whey ice cream, enriched with protein
Mykhalevych, Artur
;
Polishchuk, Galyna
2021
Scientific explanation of composition of acidophilic-whey ice cream, enriched with protein
Polishchuk, Galyna
;
Kochubei-Lytvynenko, Oksana
;
Osmak (Fedchenko), Tetiana
;
Kuzmyk, Uliana
;
Bass, Oksana
;
Mykhalevych, Artur
;
Sapigа, Victoria
2019
Scientific explanation of the composition and technological modes of manufacture of dairy ice cream with vegetable puree
Sapigа, Victoria
;
Polishchuk, Galyna
;
Osmak (Fedchenko), Tetiana
;
Mykhalevych, Artur
;
Maslikov, Maxim
2013
Self-organization of butter nanocrystal heterogeneuos system
Rashevska, Tamara
;
Ivanov, Sergey
2003
Self-organization of nanostructure of lipid-water system
Rashevska, Tamara
;
Gulyy, Ivan
;
Ukrainets, Anatoliy
;
Korenev, I. O.
2019
Stabilization of the structure butter pastes
Yatsenko, Olga
;
Yushchenko (Gonchar), Natalia
;
Kuzmyk, Uliana
2020
Starch syrups as substitutes for sugar and milk powder in ice cream
Kochubei-Lytvynenko, Oksana
;
Polishchuk, Galyna
;
Bass, Oksana
2015
Starke als Zutat fur Speiseeis
Pavlenko, Oksana
;
Polishchuk, Galyna
;
Okopna, Yana