Skip navigation
Главная страница
Просмотр
Разделы и коллекции
Просмотр ресурсов по:
Даты випуска
Авторы
Заголовки
Темы
Справка
Язык
русский
українська
English
Войти
Мой архив ресурсов
Обновления на e-mail
Редактировать профиль
eNUFTIR
Просмотр собрания по группе - Тема кафедра технології м’яса і м’ясних продуктів
Перейти к:
0-9
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
или введите несколько первых букв:
Сортировка:
по заголовку
по дате выпуска
по дате сохранения
Упорядочнить:
по возрастанию
по убыванию
Вывести на страницу:
5
10
15
20
25
30
35
40
45
50
55
60
65
70
75
80
85
90
95
100
Авторы:
Все
1
5
10
15
20
25
30
35
40
45
50
Результаты 81 по 100 из 1519
< назад
дальше >
Дата выпуска
Название
Автор(ы)
2016
Soy isolates in technology of meat products
Fursik, Oksana
;
Strashynskyi, Igor
;
Goncharov, Georgi
2015
Special products using non traditional raw material
Ivanova, Tatiana
;
Peshuk, Ludmila
2015
Structure stabilization of fermented-milk pastes
Pasichnyi, Vasyl
;
Yushchenko (Gonchar), Natalia
;
Mykoliv, Ivan
;
Kuzmyk, Uliana
2021
Structuring properties of transglutaminase in whitecontaining systems
Shevchenko (Kishenko), Iryna
;
Polishchuk, Galyna
;
Nikishina, Tatiana
2019
Studies of water freezing features in ice cream with starch syrop
Polishchuk, Galyna
;
Sharahmatova, Tetiana
;
Breus, Natalia
;
Bass, Oksana
;
Shevchenko (Kishenko), Iryna
2018
Study of safety parameters of meat pates
Moskaluyk, Oksana
;
Hashchuk, Oleksandra
;
Peshuk, Ludmila
;
Lytvynenko, Daria
2018
Study of the fatty acid composition of meat pastes for health and preventive purposes
Moskaluyk, Oksana
;
Radzievska, Irina
;
Peshuk, Ludmila
;
Hashchuk, Oleksandra
;
Verba, Natalia
2016
Technological aspects of fortification of blended vegetable oils
Topchiy, Oksana
;
Kotlyar, Eugene
2015
Technology of fortification of blended oils
Nikolova, Lena
;
Topchiy, Oksana
;
Kotlyar, Eugene
2020
The efficiency of oxidative deterioration stabilization of meat-containing products w ith balanced of fatty acid composition
Bozhko, Nataliia
;
Pasichnyi, Vasyl
;
Marynin, Andriy
;
Tischenko, Vasyl
;
Strashynskyi, Igor
;
Kyselov, Oleksandr
2016
The influence of technological parameters of fermentation on functional peculiarities of cultured butter
Musiy, Lyudmila
;
Tsisaryk, Оksana
;
Slyvkа, Іrina
;
Galenko, Oleg
2019
The microstructure of gerontologic food pastes
Galenko, Oleg
2019
The microstructure of gerontologic food pastes
Galenko, Oleg
2018
The research of organoleptic characteristics of minced semi-products with the use of demineralized milk whey enriched with Mg and Mn
Chernyushok, Olga
;
Rozhko, Oleksandra
;
Kochubei-Lytvynenko, Oksana
;
Kushnir, Anatoly
2014
The study of properties of a raw meat product during salting by brines
Shevchenko (Kishenko), Iryna
;
Donets, Oleksandr V.
;
Kryzhova (Vengliyk), Julia
2016
The study of properties of minces in boiled sausage with functional food composition use
Strashynskyi, Igor
;
Fursik, Oksana
;
Pasichnyi, Vasyl
;
Marynin, Andriy
;
Goncharov, Georgi
2013
The theory of variational modeling the quality of meat and meat containing products
Pasichnyi, Vasyl
;
Ivanov, Sergey
;
Guts, Viktor
2018
The true quality of food proteins
Fursik, Oksana
2018
The use of food fibers in the production of truncated semi-finished products
Skochko, Alexey
;
Druhoveiko, Vladislav
;
Shevchenko (Kishenko), Iryna
2013
The use of nanotechnology for surface protection ofmeat products
Ivanov, Sergey
;
Strashynskyi, Igor
;
Pasichnyi, Vasyl
;
Olishevskyi, Valentin
;
Marynin, Andriy
;
Zakharevych, Valeriy