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Результаты 141 по 160 из 1361 < назад   дальше >
Дата выпускаНазваниеАвтор(ы)
2011The nanostructure's management is the basis for a functional fatty foods' productionIvanov, Sergey; Rashevska, Tamara
2011The nanostructure’s management is the basis for a functional fatty foods’ productionIvanov, Sergey; Rashevska, Tamara
2011The nanostructure’s management is the basis for a functional fatty foods’ productionIvanov, Sergey; Rashevska, Tamara
2021The nutritional value study of acidophilic-whey ice creamPolishchuk, Galyna; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur
1997The perspective of inulin use in butter industryRashevska, Tamara; Gulyy, Ivan; Bobrovnik, Leonid; Grinenko, I. A.
2021The process optimization of protopectin enzymolysis of vegetable raw materials for its use in ice cream productionSapiga, Victoria; Mykhalevych, Artur; Osmak (Fedchenko), Tetiana; Polishchuk, Galyna
2012The prospect for the use of biopolymers for controlling nanostructure and functional properties of butterRashevska, Tamara
2017The rationalization ofthe parameters ofmilk proteins' thermo acid coagidation by berry coagulantsGrek, Olena; Onopriichuk, Olena; Pshenychna, Tetyana
2011The red beets' cryo powder additive's effect on the nanostructure and quality of butterRashevska, Tamara; Ivanov, Sergey
2018The research of organoleptic characteristics of minced semi-products with the use of demineralized milk whey enriched with Mg and MnChernyushok, Olga; Rozhko, Oleksandra; Kochubei-Lytvynenko, Oksana; Kushnir, Anatoly
2016The role of colostrum in congenital immunityBorodina, Olga; Tymchuk, Alla; Lych (Tkachenko), Inna
1998The role of water phase in formation of microstructure of butter with red beet powder additiveRashevska, Tamara; Gulyy, Ivan; Simahina, Galina; Pryadko, Nikolai; Goiko, Irina; Tobilevich, N.
2017The study of electrophysical processing impact on the amino - acid composition of whole milkSviatnenko, Roman; Marynin, Andriy; Pasichnyi, Vasyl; Kochubei-Lytvynenko, Oksana
2021The study of the abiloity of soy isolates of different trademarks to interact with water moleculesFursik, Oksana; Kuzmyk, Uliana; Sviatnenko, Roman; Marynin, Andriy; Strashynskyi, Igor; Pasichnyi, Vasyl
2011The Technology of Butter enriching with carrots powderRashevska, Tamara; Vasheka, Oksana
2011The technology of butters enriching with carrots powderRashevska, Tamara; Vasheka, Oksana
1998The texture of the new kinds of dessert butter with the additives of plant raw criopowdersRashevska, Tamara; Simahina, Galina; Gulyy, Ivan; Pryadko, Nikolai; Goiko, Irina
2016The use of glass transition temperature in forecasting of whey powder storage stability, obtained with the use of electro-spark treatmentKochubei-Lytvynenko, Oksana; Mikhailik, Vyacheslav; Ukrainets, Anatoliy
2020Theoretical aspects of improving the technology of low-calorie ice creamBass, Oksana; Kuzmyk, Uliana
2020Thermal insulation`s development of the furnace vault as a way to improve energy efficiency of glassware productionMykhalevych, Artur; Salavor, Oksana