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

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Результаты 61 по 80 из 1519 < назад   дальше >
Дата выпускаНазваниеАвтор(ы)
2016Mеat products for nutrition of people with the overweight of body – pandemia pf XXI centurePeshuk, Ludmila; Galenko, Oleg; Androsova, Anastasia; Bohun, Vladimir
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
2016Oleoresins effect on cooked poultry sausages microbiological stabilityUkrainets, Anatoliy; Pasichnyi, Vasyl; Zheludenko, Julia; Zadkova, Svetlana
2019Optimization of meat-containing semi-finished products formulations with the microbiological derived proteases applicationPasichnyi, Vasyl; Shvediuk, Dmytro
2019Perspective the use of goat milk in the production of soft milk cheesesKochubei-Lytvynenko, Oksana; Korolchuk, Irina; Yushchenko (Gonchar), Natalia; Kuzmyk, Uliana; Frolova, Natalia; Pasichnyi, Vasyl; Mykoliv, Ivan
2018Plant antioxidants in the production of chopped semi-finished productsMakushev, Denis; Kotlyar, Eugene; Topchiy, Oksana
2013Pleurotus ostreatus (jacq.) P. Kumm. - білкова основа для створення функціональних продуктівКруподьорова, Тетяна Анатоліївна; Барштейн, Віктор Юрійович; Пешук, Людмила Василівна; Гащук, Олександра Ізидорівна
2018Production of canned meat for children's food in UkraineHashchuk, Oleksandra; Moskaluyk, Oksana; Verba, Natalia
2021Prospects for the use of waterfowl in the technology of meat productsGuralevich, Anna; Moskaluyk, Oksana; Hashchuk, Oleksandra
2020Prospects of using the cryostabilising protein-polysaccharide composition to manufacture semi-finished chopped meat productsShevchenko (Kishenko), Iryna; Polishchuk, Galyna; Kotlyar, Eugene; Osmak (Fedchenko), Tetiana; Skochko, Alexey
2020Protein preparations of animal origin in technology of meat semi-finished productsStrashynskyi, Igor; Pasichnyi, Vasyl; Marynin, Andriy; Stelmakh, Valeriia
2013Purposefully altered properties of meat products by nanocompositesIvanov, Sergey; Pasichnyi, Vasyl; Olishevskyi, Valentin; Marynin, Andriy; Zakharevych, Valeriy
2014Rational use of the collagenPeshuk, Ludmila; Galenko, Oleg; Budnyk, Nina
2013Research consistency of disperse systems by gravitational penetration methodGuts, Viktor; Polumbryk(Ivanova), Manyefa
2020Research of functionaltechnological properties of the protein complex and natural color in the composition of restructured ham productsShevchenko (Kishenko), Iryna; Zhuk, Viktoriya; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana
2012Research on the use of sodium alginate with mushroom raw materialPasichnyi, Vasyl; Yastreba, Yulia
2020Rheological studies of berry sauces with iodine-containing additivesLystopad, Tamara; Deinychenko, Grygorii; Pasichnyi, Vasyl; Shevchenko, Anastasia; Zhukov, Yevhenii
2019Some aspects of using the nanotechnology in food industryFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl; Marynin, Andriy
2018«Sous-vide» - інноваційна технологія приготування м’ясних напівфабрикатівВиноградов, Олександр Ігорович; Гащук, Олександра Ізидорівна; Москалюк, Оксана Євгеніївна