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Issue DateTitleAuthor(s)
2020Bread Products High in Biologically Complete ProteinSharan, Andrii; Makhynko, Valeriy; Sharan, Larisa
2016Characteristics of protein preparationsFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl
2019Deficiency of proteins and ways its solutionFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl
2017DIAAS – усовершенствованная методика расчета биологической ценности пищевых продуктов и рационовМахинько, Валерий Николаевич; Соколовская, Ирина Александровна; Шаран, Андрей Васильевич
2016Edible coating as a factor of preserving freshness and increasing biological value of gingerbread cakesShulga, Oksana; Chorna, Anastasia; Arsenieva, Larisa; Gol, Artem
2021Food value study of acidophilic-whey ice creamPolishchuk, Galyna; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur
2016Improving technology of low gluten beerUsach, Andrij; Koshova, Valentyna; Smirnova, Elizabeth
2015Innovative approaches to solving the problem of increasing the biological value of drinking milkSukmanov, Valeriy; Kiiko, Victoriia
2017Meat products for people with intensive physical on example of climbersBohun, Vladimir; Galenko, Oleg
2013Modern technologies of dairy protein productsGrek, Olena; Savchenko, Alexander; Krasulya, Olena; Tymchuk, Alla
2021Overcoming protein deficiency – a current issue of contemporaneityOsmak (Fedchenko), Tetiana; Mykhalevych, Artur; Polishchuk, Galyna; Sapiga, Viktoria
2018Study of the fatty acid composition of meat pastes for health and preventive purposesMoskaluyk, Oksana; Radzievska, Irina; Peshuk, Ludmila; Hashchuk, Oleksandra; Verba, Natalia
2018Technological aspects of production of frozen dessert with protein-herbal componentGrek, Olena; Osmak (Fedchenko), Tetiana; Chubenko, Larysa; Mykhalevych, Artur
2021The nutritional value study of acidophilic-whey ice creamPolishchuk, Galyna; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur
2019The relevance of sunflower cake using in flour-confectionery technologyNiemirich, Oleksandra; Mikhailenko, Vladlena; Berezhna, Tatyana; Okopna, Yana
2018The true quality of food proteinsFursik, Oksana
2013Using of white food lupin products in technology of functional bakery productsArsenieva, Larisa; Dotsenko, Viktor; Bondar, Natalia; Pavliuchenko, Elena; Sharan, Larisa; Tyshchenko (Usatiuk), Olena
2015Амінокислотна збалансованість білків промитих рибних фаршівМаєвська, Тетяна Миколаївна
2016Амінокислотний склад екструдованих кормових сумішейТракало, Тетяна Олександрівна; Шаповаленко, Олег Іванович; Янюк, Тетяна Іванівна; Шаран, Андрій Васильович
2004Амінокислотний склад комбінованих м’ясних виробівГащук, Олександра Ізидорівна; Шевченко (Кишенько), Ірина Іванівна