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Результаты 81 по 100 из 1361 < назад   дальше >
Дата выпускаНазваниеАвтор(ы)
2012Nanostructure and functional properties of dairy butter with herbal food supplementsIvanov, Sergey; Rashevska, Tamara; Zasiadko, Yaroslav
2013Nanostructure and multifunctional properties of butter with red beet cryopowderRashevska, Tamara; Ivanov, Sergey
2009Nanostructure Interfaces of Phases and Nanoelements Multlcomponent Lipid SystemRashevska, Tamara
2005Nanostructure of butter with biopolymer pectin additiveRashevska, Tamara; Ukrainets, Anatoliy
2002Nanovoids in fatty-acid trygliceridesRashevska, Tamara; Nishchenko, M.; Buzaneva, E.
2002Nanovoids in the milkfat and its high-melting componentsRashevska, Tamara; Gulyy, Ivan; Ukrainets, Anatoliy; Nishchenko, M.; Lihtorovich, S.; Buzaneva, E.
2020Nature of water bonding in hydrated milk-protein systemsGoncharuk, Elena; Polishchuk, Galyna; Shevchenko (Kishenko), Iryna; Osmak (Fedchenko), Tetiana
2016Non-thermal methods for whole milk treatmentUkrainets, Anatoliy; Marynin, Andriy; Sviatnenko, Roman; Pasichnyi, Vasyl; Kochubei-Lytvynenko, Oksana
2016Optimization of composition of blend of natural vegetable oils for the production of milk-containing productsBelemets, Tatiana; Yushchenko (Gonchar), Natalia; Lobok, Alexey; Radzievska, Irina; Polonskaya, Tatiana
2021Overcoming protein deficiency – a current issue of contemporaneityOsmak (Fedchenko), Tetiana; Mykhalevych, Artur; Polishchuk, Galyna; Sapiga, Viktoria
1998Pectin's influence on the forming of the butter structureRashevska, Tamara
2001Peculiarities of positron annihilation with electrons in the vicinity of nanovoids in amorphous and crystalline triglyceridesRashevska, Tamara; Gulyy, Ivan; Nischenko, Michael; Lihtorovich, Stanislav
2019Perspectives of the use of red palm oil as a functional componentMykhalevych, Artur; Skyibida, Valeriya; Ashmarina, Galina
2019Philosophy of companyChubenko, Larysa; Mykhalevych, Artur; Skyibida, Valeriya; Kitov, Nicholay
2019Philosophy of marketing in the development of milk proccesing enterprises in UkraineChubenko, Larysa; Mykhalevych, Artur; Sapigа, Victoria; Kitov, Nicholay
2021Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice creamSapiga, Victoria; Polishchuk, Galyna; Buniowska, Magdalena; Shevchenko (Kishenko), Iryna; Osmak (Fedchenko), Tetiana
2015Polyolenverwendung in der SpeiseeisherstellungBass, Oksana; Polishchuk, Galyna; Okopna, Yana
2020Polyphenol composition and technological characteristics of the coloured whey from various originGrek, Olena; Pshenychna, Tetyana; Chubenko, Larysa; Onopriichuk, Olena
2002Positron annihilation in C60 fullerites and fullerene-like nanovoidsNischenko, Michael; Lihtorovich, Stanislav; Schur, D.; Rashevska, Tamara
2019Prospects for the use secondary raw materials in acidophilic ice cream technology withing the framework of sustainable food productionMykhalevych, Artur; Sapigа, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana