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Результаты 81 по 100 из 1360 < назад   дальше >
Дата выпускаНазваниеАвтор(ы)
2019Obtaining and properties of active charcoal from pyrolized wood wasteKuzmin, Anton; Kuzmin, Oleg; Shendrik, Tatiana
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
2017Production of active coal from pyrolyzed wood wastes by alkaline activation of KOHKuzmin, Oleg; Tamarkina, Julia; Shendrik, Tatiana; Zubkova, Valentyna; Koval, Olha; Roman, Tatiana
2013Progress in research of food technologies based on dried food materialsPohozhykh, Mykola; Yevlash, Victoria; Niemirich, Oleksandra; Maksimenko, Anna; Tarasenko, Tatiana
2016Prospective assessment of the use of the carbonized wood waste of food industry for the production of activated carbonKuzmin, Oleg; Shendrik, Tatiana
2020Prospects for the use of alcohol infusions in alcoholic beverage technologies for restaurantsKuzmin, Oleg; Rudyi, Vladyslav
2019Pyramids and plates of nutritionDitrikh, Iryna; Niemirich, Oleksandra; Havrysh, Andrey; Ustymenko, Ihor; Gumeniuk, Andriy
2017Qualimetric assessment of dietsKuzmin, Oleg; Levkun, Kateryna; Riznyk, Anastasiia
2017Rational form of semi-finished vegetables and device for slicing themParenuk, Irina; Lulka, Alexander; Polovyk, Volodymyr
2013Raw material analysis for flour confectionery production of special purpose for people suffering from celiac disease and diabetes mellitusZuiko (Kulinich), Vira
2020Reasoning of the selection of technological parameters for the extraction of sumacPolishchuk, Galyna; Kuzmyk, Uliana; Yushchenko (Gonchar), Natalia; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur
2017Research of microstructure and redistribution of the moisture connection forms in the model systems of confectionery semi-finished product with banana powderIanchyk, Mariia; Niemirich, Oleksandra; Vasheka, Oksana; Yanchyk, Olena
2016Research of technological factors impact on obtaining process of dairy-protein co-precipitates with viburnumGnitsevych, Victoriya; Deinychenko, Liudmyla
2019Research of the quality indices of sour milk pasteKochubei-Lytvynenko, Oksana; Kuzmyk, Uliana; Yushchenko (Gonchar), Natalia
2016Research the technological properties of powder of cabbage by mixed method of heat supplyNiemirich, Oleksandra; Petrusha, Oksana; Vasheka, Oksana; Havrysh, Andrey
2021Restaurant business trendsVarkhol, Veronika; Stukalska (Ivanova), Nataliia
2017Restoring and emulsifying properties of the dried meat semi-finished productNiemirich, Oleksandra; Pohozhykh, Mykola; Petrusha, Oksana; Havrysh, Andrey; Vasheka, Oksana
2021Scientific substantiation and development of technology of bechamel sauce of the increased nutritional valueStukalska (Ivanova), Nataliia; Kuzmin, Oleg; Koretska, Iryna; Polovyk, Volodymyr; Hrushevska, Iryna
2019Separation of terpenes from lemon essential oil by selective fractionation under a vacuumFrolova, Natalia; Ukrainets, Anatoliy; Sylka, Iryna; Niemirich, Oleksandra; Kuzmin, Oleg
2020Simulation of high pressure meat pate processingGuts, Viktor; Koval, Olha; Bondar, Svitlana