Просмотр собрания по группе - Тема кафедра технології м’яса і м’ясних продуктів

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Результаты 41 по 60 из 1519 < назад   дальше >
Дата выпускаНазваниеАвтор(ы)
2017Influence of compositions containing protein on organoleptic properties of cooked sausagesFursik, Oksana
2018Influence of thermal processing by steam convector of the pickled game meatPeshuk, Ludmila; Gorbach, Olexandr; Galenko, Oleg; Budnyk, Nina
2013Innovative model of meat products using mushroom raw materials industrial productionHashchuk, Oleksandra; Peshuk, Ludmila; Moskaluyk, Oksana; Chernyushok, Olga
2018Investigation of Nutrients Properties of Meat Pastes Using Vegetative Raw MaterialsMoskaluyk, Oksana; Hashchuk, Oleksandra; Peshuk, Ludmila; Sineok, Liudmyla; Galenko, Oleg
2018Investigation of the effectiveness of air pasteurization of sausage products using active packing elementsPasichnyi, Vasyl; Ukrainets, Anatoliy; Khrapachov, Oleg; Marynin, Andriy; Sviatnenko, Roman; Moroz, Elena
2020Investigation of the influence of the rosemary extract on the oxidizing stability of fats of semi-smoked sausages with peking duck meatBozhko, Nataliia; Pasichnyi, Vasyl; Marynin, Andriy; Tischenko, Vasyl; Strashynskyi, Igor; Kyselov, Oleksandr
2018Investigation of thermal and technological characteristics of new meat pastes productionMoskaluyk, Oksana; Chernyushok, Olga; Fedorov, Vladimir; Kepko, Oleg; Zhurilo, Svitlana
2018Investigation of vegetable oils to oxidative degradation of varying degrees of saturation with tocopherolMelnyk, Oksana; Radzievska, Irina; Galenko, Oleg; Peshuk, Ludmila
2016Justification of sedimentation stability of milk whey after electric spark processingKochubei-Lytvynenko, Oksana; Chernyushok, Olga; Rindyuk, Dmitry; Shutiuk, Kateryna
2014Kinetics research of rice flour paste drying with beet colorant combined with energy supplyDubkovetskyy, Igor; Malezhik, Ivan; Pasichnyi, Vasyl; Tymoshenko (Kremeshna), Irina
2013Low-calorie meat technology developmentStrashynskyi, Igor; Krepak, Victoria
2013Meat of feral animals as raw material for diet or medioprophylactic meat foodsPeshuk, Ludmila; Shteak, Irina; Ivanova, Tatiana
2013Meat of turkeys, as an innovative product of the 21st centuryPeshuk, Ludmila; Moskaluyk, Oksana; Klushko, Maryna
2019Meat products for obese peopleGalenko, Oleg
2017Meat products for people with intensive physical on example of climbersBohun, Vladimir; Galenko, Oleg
2020-01-25Meat semi-finished products for a healthy lifestyleChernyushok, Olga; Shevchenko, Ivanna; Biryuk, Julia
2013Meat snack production with using enzymesPasichnyi, Vasyl; Bomko, Irina
2019Microscopic examination of chops with content of lentil flourSimponova, Irina; Peshuk, Ludmila; Galenko, Oleg
2021Modeling of recipes of cut meat-containing semi-finished products from waterfowl meatGuralevich, Anna; Golovachko, Valery; Moskaluyk, Oksana; Hashchuk, Oleksandra
2018Morphology of the surface of cooked sausages made with the collagen protein additive «Вilkozyne»Pasichnyi, Vasyl; Kotlyar, Eugene; Polumbryk(Ivanova), Manyefa; Polumbryk, Maksim; Litvyak, Volodymyr