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 ресторанної і аюрведичної продукції
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 21 по 40 из 1360
< назад
дальше >
Дата выпуска
Название
Автор(ы)
2013
Defining the term of life of food products
Koval, Olha
;
Reznikov, Sergei
2016
Definition indicators of quality of the confectionery semi-finished product with powder from carrot
Ianchyk, Mariia
;
Niemirich, Oleksandra
;
Yanchyk, Olena
;
Dranenko, Oksana
2016
Definition indicators of quality of the confectionery semi-finished product with powders from banana and carrotDefinition indicators of quality of the confectionery semi-finished product with powders from banana and carrot
Ianchyk, Mariia
;
Niemirich, Oleksandra
2018
Definition of quality indicators of dairy-protein concentrates in the storage process
Gnitsevych, Victoriya
;
Yudina, Tatiana
;
Deinychenko, Liudmyla
;
Nykyforov, Radion
;
Nazarenko, Iryna
2020
Definition of rating of samples in technology of water-alcohol infusions by profile non-linear quality criteria
Koretska, Iryna
;
Kuzmin, Oleg
;
Zinchenko, Tatiana
2018
Definition of the role of business modelling in the building of a management information system
Pozdniakov, Serhii
;
Kuzmin, Oleg
;
Kiiko, Victoriia
;
Korenets, Yuriі
2019
Determination of consistency of concentrated dispersed systems by the method of gravitational penetration
Guts, Viktor
;
Koval, Olha
;
Bondar, Svitlana
2020
Determination of heat capacity in the pileus and stipe of agaricus mushroom
Deinychenko, Grygorii
;
Deinychenko, Liudmyla
;
Roman, Tatiana
2015
Determination of systems with a steady equilibrium in vodkas, depending on transformation of hydroxyl protons
Kuzmin, Oleg
2017
Determination of the factor space of the process of extrusion of sausage products
Kuzmin, Oleg
;
Pasichnyi, Vasyl
;
Levkun, Kateryna
;
Riznyk, Anastasiia
2016
Development of complex acidulants and analysis of impact on biochemical processes in the dought
Silchuk, Tatiana
;
Zuiko (Kulinich), Vira
2018
Development of complex quantity assessment method of butter quality
Niemirich, Oleksandra
;
Kuzmin, Oleg
;
Vasheka, Oksana
;
Zychuk, Tetyana
2018
Development of elements of the quality management system of the reception and accommodation service in the hotel
Kuzmin, Oleg
;
Chernenko, Dmytro
;
Symonova, Oleksandra
;
Velichko, Vladimir
2018
Development of mathematic model of spiced sour-milk pastas quality
Guts, Viktor
;
Yushchenko (Gonchar), Natalia
;
Kuzmyk, Uliana
2018
Development of modeling theоretical studies on fractionating distillation parameters of natural sources of aroma
Frolova, Natalia
;
Yushchenko (Gonchar), Natalia
2018
Development of quality management systems in the hotel-restaurant business
Kuzmin, Oleg
;
Pozdniakov, Serhii
;
Kiiko, Victoriia
;
Akimova, Liudmila
2018
Development of technology of Ayurvedic culinary products with natural plant components
Frolova, Natalia
;
Yushchenko (Gonchar), Natalia
;
Sliusarenko, Viktoriya
;
Avramenko, Maxym
;
Luka, Audrey
;
Piatyhorets, Anton
2017
Development of the custard recipe using confectionery semifinished product with banana powder
Ianchyk, Mariia
;
Niemirich, Oleksandra
;
Kliargeliia (Karputina), Daria
;
Yanchyk, Olena
2021
Development of the desserts based on non-traditional vegetable raw materials
Vorobyova, Anastasia
;
Polovyk, Volodymyr
;
Koretska, Iryna
2020
Differences in the composition of vocable compounds in fresh and dried mixed heat supply of white rolled cabbage
Niemirich, Oleksandra
;
Frolova, Natalia
;
Ustymenko, Ihor
;
Havrysh, Andrey