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Просмотр собрания по группе - Тема кафедра технології ресторанної і аюрведичної продукції
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Дата выпуска
Название
Автор(ы)
2019
Obtaining and properties of active charcoal from pyrolized wood waste
Kuzmin, Anton
;
Kuzmin, Oleg
;
Shendrik, Tatiana
2019
Perspective the use of goat milk in the production of soft milk cheeses
Kochubei-Lytvynenko, Oksana
;
Korolchuk, Irina
;
Yushchenko (Gonchar), Natalia
;
Kuzmyk, Uliana
;
Frolova, Natalia
;
Pasichnyi, Vasyl
;
Mykoliv, Ivan
2017
Production of active coal from pyrolyzed wood wastes by alkaline activation of KOH
Kuzmin, Oleg
;
Tamarkina, Julia
;
Shendrik, Tatiana
;
Zubkova, Valentyna
;
Koval, Olha
;
Roman, Tatiana
2013
Progress in research of food technologies based on dried food materials
Pohozhykh, Mykola
;
Yevlash, Victoria
;
Niemirich, Oleksandra
;
Maksimenko, Anna
;
Tarasenko, Tatiana
2016
Prospective assessment of the use of the carbonized wood waste of food industry for the production of activated carbon
Kuzmin, Oleg
;
Shendrik, Tatiana
2020
Prospects for the use of alcohol infusions in alcoholic beverage technologies for restaurants
Kuzmin, Oleg
;
Rudyi, Vladyslav
2019
Pyramids and plates of nutrition
Ditrikh, Iryna
;
Niemirich, Oleksandra
;
Havrysh, Andrey
;
Ustymenko, Ihor
;
Gumeniuk, Andriy
2017
Qualimetric assessment of diets
Kuzmin, Oleg
;
Levkun, Kateryna
;
Riznyk, Anastasiia
2017
Rational form of semi-finished vegetables and device for slicing them
Parenuk, Irina
;
Lulka, Alexander
;
Polovyk, Volodymyr
2013
Raw material analysis for flour confectionery production of special purpose for people suffering from celiac disease and diabetes mellitus
Zuiko (Kulinich), Vira
2020
Reasoning of the selection of technological parameters for the extraction of sumac
Polishchuk, Galyna
;
Kuzmyk, Uliana
;
Yushchenko (Gonchar), Natalia
;
Osmak (Fedchenko), Tetiana
;
Bass, Oksana
;
Mykhalevych, Artur
2017
Research of microstructure and redistribution of the moisture connection forms in the model systems of confectionery semi-finished product with banana powder
Ianchyk, Mariia
;
Niemirich, Oleksandra
;
Vasheka, Oksana
;
Yanchyk, Olena
2016
Research of technological factors impact on obtaining process of dairy-protein co-precipitates with viburnum
Gnitsevych, Victoriya
;
Deinychenko, Liudmyla
2019
Research of the quality indices of sour milk paste
Kochubei-Lytvynenko, Oksana
;
Kuzmyk, Uliana
;
Yushchenko (Gonchar), Natalia
2016
Research the technological properties of powder of cabbage by mixed method of heat supply
Niemirich, Oleksandra
;
Petrusha, Oksana
;
Vasheka, Oksana
;
Havrysh, Andrey
2021
Restaurant business trends
Varkhol, Veronika
;
Stukalska (Ivanova), Nataliia
2017
Restoring and emulsifying properties of the dried meat semi-finished product
Niemirich, Oleksandra
;
Pohozhykh, Mykola
;
Petrusha, Oksana
;
Havrysh, Andrey
;
Vasheka, Oksana
2021
Scientific substantiation and development of technology of bechamel sauce of the increased nutritional value
Stukalska (Ivanova), Nataliia
;
Kuzmin, Oleg
;
Koretska, Iryna
;
Polovyk, Volodymyr
;
Hrushevska, Iryna
2019
Separation of terpenes from lemon essential oil by selective fractionation under a vacuum
Frolova, Natalia
;
Ukrainets, Anatoliy
;
Sylka, Iryna
;
Niemirich, Oleksandra
;
Kuzmin, Oleg
2020
Simulation of high pressure meat pate processing
Guts, Viktor
;
Koval, Olha
;
Bondar, Svitlana