Browsing by Author Pasichyi, Vasyl

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Issue DateTitleAuthor(s)
2017Advantages of combination protein preparation in technology of balanced productFursik, Oksana; Strashynskyi, Igor; Pasichyi, Vasyl
2016Antioxidant plant extracts in the meat processing industryUkrainets, Anatoliy; Pasichyi, Vasyl; Zheludenko, Julia
2015Antioxidants in food and food antioxidantsPasichyi, Vasyl; Omelchenko, Khrystyna; Polumbryk, Maksim
2016Characteristics of protein preparationsFursik, Oksana; Strashynskyi, Igor; Pasichyi, Vasyl
2015Characterization and propeties of hydrocolloidsPasichyi, Vasyl; Strashynskyi, Igor; Fursik, Oksana; Anisimova, Anna; Vazquez, Manuel
2019Deficiency of proteins and ways its solutionFursik, Oksana; Strashynskyi, Igor; Pasichyi, Vasyl
2017Determination of the factor space of the process of extrusion of sausage productsKuzmin, Oleg; Pasichyi, Vasyl; Levkun, Kateryna; Riznyk, Anastasiia
2016Effect of collagen based protein isolate "Bilkozine" on biological value of boiled sausagesUkrainets, Anatoliy; Pasichyi, Vasyl; Polumbryk, Maksim; Polumbryk(Ivanova), Manyefa
2013Improvement of the technology of meat and meat containing products using mushroom half-finished productPasichyi, Vasyl; Yastreba, Yulia; Herman, Nataliya; Geredchuk, Alina
2014Improvement of the technology of meat products using calcium alginate gelsPasichyi, Vasyl; Yastreba, Yulia; Bilotserkivets, M.
2013Improvement technology semis culinary of poultryIvanov, Sergey; Pasichyi, Vasyl; Zadorozhniy, Vyacheslav; Marynin, Andriy
2018Investigation of the effectiveness of air pasteurization of sausage products using active packing elementsPasichyi, Vasyl; Ukrainets, Anatoliy; Khrapachov, Oleg; Marynin, Andriy; Sviatnenko, Roman; Moroz, Elena
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
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