Browsing by Author Ditrikh, Iryna

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Showing results 1 to 11 of 11
Issue DateTitleAuthor(s)
2019Characteristics of fish zrazy with Brassica Oleracea (Brassica Oleracea L. Var. Botryris L.) in quality of functional ingredientDitrikh, Iryna; Ilchuk, Natalya; Yefymovych, Polina
2017Comprehensive evaluation of the hot sweet soufflé dessert qualityDitrikh, Iryna; Kuzmin, Oleg; Mikhailenko, Vladlena
2017Effects of the water desalting by reverse osmosis on the process of formation of water-alcohol mixtures. 1H NMR spectroscopy studiesKuzmin, Oleg; Sujkov, Sergey; Niemirich, Oleksandra; Ditrikh, Iryna; Sylka, Iryna
2018Formulation or recipes of functional food products based on fish raw materials, characteristics of their consumer propertieDitrikh, Iryna; Saltan, Borys
2017Impovement of some functional properties of cookies with added natural components of pumpkin and chiaDitrikh, Iryna; Moiseieva, Valeriia
2019Innovative approaches in development of functional products for restaurant holdingsDitrikh, Iryna; Ilchuk, Natalya
2021Prospects of using non-traditional vegetable raw materials for the development of polycomponent fish productsDitrikh, Iryna; Timoshin, Danil
2019Pyramids and plates of nutritionDitrikh, Iryna; Niemirich, Oleksandra; Havrysh, Andrey; Ustymenko, Ihor; Gumeniuk, Andriy
2019State and prospects of production of functional food products: international experienceDitrikh, Iryna; Reshetnyk, Sofiia
2021The use of amaranth in the formulation of fishmeal culinary products for functional purposesDitrikh, Iryna; Kopovska, Angelica
2021Рossibilities of instagram as a means of promoting a hotel productDitrikh, Iryna; Tuz, Tetiana