Browsing by Author Pasichyi, Vasyl

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Showing results 15 to 31 of 31 < previous 
Issue DateTitleAuthor(s)
2014Kinetics research of rice flour paste drying with beet colorant combined with energy supplyDubkovetskyy, Igor; Malezhik, Ivan; Pasichyi, Vasyl; Tymoshenko (Kremeshna), Irina
2013Meat snack production with using enzymesPasichyi, Vasyl; Bomko, Irina
2018Morphology of the surface of cooked sausages made with the collagen protein additive «Вilkozyne»Pasichyi, Vasyl; Kotlyar, Eugene; Polumbryk(Ivanova), Manyefa; Polumbryk, Maksim; Litvyak, Volodymyr
2016Non-thermal methods for whole milk treatmentUkrainets, Anatoliy; Marynin, Andriy; Sviatnenko, Roman; Pasichyi, Vasyl; Kochubei-Lytvynenko, Oksana
2016Oleoresins effect on cooked poultry sausages microbiological stabilityUkrainets, Anatoliy; Pasichyi, Vasyl; Zheludenko, Julia; Zadkova, Svetlana
2019Perspective the use of goat milk in the production of soft milk cheesesKochubei-Lytvynenko, Oksana; Korolchuk, Irina; Yushchenko (Gonchar), Natalia; Kuzmyk, Ulyana; Frolova, Natalia; Pasichyi, Vasyl; Mykoliv, Ivan
2013Purposefully altered properties of meat products by nanocompositesIvanov, Sergey; Pasichyi, Vasyl; Olishevskyi, Valentin; Marynin, Andriy; Zakharevych, Valeriy
2012Research on the use of sodium alginate with mushroom raw materialPasichyi, Vasyl; Yastreba, Yulia
2019Some aspects of using the nanotechnology in food industryFursik, Oksana; Strashynskyi, Igor; Pasichyi, Vasyl; Marynin, Andriy
2015Structure stabilization of fermented-milk pastesPasichyi, Vasyl; Yushchenko (Gonchar), Natalia; Mykoliv, Ivan; Kuzmyk, Ulyana
2017The study of electrophysical processing impact on the amino - acid composition of whole milkSviatnenko, Roman; Marynin, Andriy; Pasichyi, Vasyl; Kochubei-Lytvynenko, Oksana
2016The study of properties of minces in boiled sausage with functional food composition useStrashynskyi, Igor; Fursik, Oksana; Pasichyi, Vasyl; Marynin, Andriy; Goncharov, Georgi
2013The theory of variational modeling the quality of meat and meat containing productsPasichyi, Vasyl; Ivanov, Sergey; Guts, Viktor
2013The use of nanotechnology for surface protection ofmeat productsIvanov, Sergey; Strashynskyi, Igor; Pasichyi, Vasyl; Olishevskyi, Valentin; Marynin, Andriy; Zakharevych, Valeriy
2015The use of polimers ascarriers in encapsulation of spice oleoresinsPasichyi, Vasyl; Khomenko, Yulia; Polumbryk, Oleg
2013Use of mineral additives in the production of meat productsIvanov, Sergey; Pasichyi, Vasyl; Olishevskyi, Valentin; Marynin, Andriy; Tymoshenko (Kremeshna), Irina
2020Working out a recipe of meatloaves with addition of oleoresinsKholod, Artem; Pasichyi, Vasyl