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eNUFTIR
Browsing by Subject кафедра технології молока і молочних продуктів
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Showing results 121 to 140 of 1361
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Issue Date
Title
Author(s)
2015
Structure stabilization of fermented-milk pastes
Pasichnyi, Vasyl
;
Yushchenko (Gonchar), Natalia
;
Mykoliv, Ivan
;
Kuzmyk, Uliana
2021
Structuring properties of transglutaminase in whitecontaining systems
Shevchenko (Kishenko), Iryna
;
Polishchuk, Galyna
;
Nikishina, Tatiana
2021
Studie des wasseraktivität indikators in fermentierten und unfermentierten molke konzentraten
Mykhalevych, Artur
;
Osmak (Fedchenko), Tetiana
;
Bass, Oksana
;
Sapiga, Victoria
2019
Studies of water freezing features in ice cream with starch syrop
Polishchuk, Galyna
;
Sharahmatova, Tetiana
;
Breus, Natalia
;
Bass, Oksana
;
Shevchenko (Kishenko), Iryna
2015
Study of antimicrobial characteristics of spices composition
Teterina, Svitlana
;
Yushchenko (Gonchar), Natalia
;
Kuzmyk, Uliana
;
Khlystun, Irina
2016
Study of lactose–fermenting yeasts kluyveromyces lactis for whey and apple pectin mixture fermentation
Grek, Olena
;
Chepel, Natalia
;
Krasulya, Olena
2020
Study of the influence of micellar casein and spelt flour on yoghurt quality indicators
Polishchuk, Galyna
;
Breus, Natalia
;
Kochubei-Lytvynenko, Oksana
;
Osmak (Fedchenko), Tetiana
;
Semko, Tetiana
;
Borova, Marina
2019
Study of vegetable raw materials influence on cryoscopic temperature and the content of free and bound moisture in milk-vegetable blends
Sapigа, Victoria
;
Mykhalevych, Artur
;
Polishchuk, Galyna
;
Osmak (Fedchenko), Tetiana
2019
Surface morphology of soybean, pea, whey protein isolates, and their dried gels
Polumbryk, Maksim
;
Shestel, Olena
;
Yatsenko, Olga
;
Yushchenko (Gonchar), Natalia
;
Kuzmyk, Uliana
2018
Technological aspects of production of frozen dessert with protein-herbal component
Grek, Olena
;
Osmak (Fedchenko), Tetiana
;
Chubenko, Larysa
;
Mykhalevych, Artur
2015
Technological properties of sonochemical treated reconstituted milk
Krasulia, Olga
;
Kochubei-Lytvynenko, Oksana
;
Bogush, Volodymyr
;
Tihomirova, Nataliya
2020
Technological rationalization of fermented ice cream production
Mykhalevych, Artur
;
Sapigа, Victoria
;
Polishchuk, Galyna
;
Osmak (Fedchenko), Tetiana
2020
Technology and factors influencing Greek-style yogurt – a Review
Lange, Ignace
;
Mleko, Stanislaw
;
Tomczynska-Mleko, Marta
;
Polishchuk, Galyna
;
Janas, Piotr
;
Ozimek, Lech
2015
Technology of Protein Granular Product
Ustymenko, Ihor
;
Polishchuk, Galyna
;
Smirnova, Elizabeth
2013
The functional butter paste witn additives of plant micronutrients
Ivanov, Sergey
;
Rashevska, Tamara
;
Buravets, Katerina
2016
The influence of berry puree on microbiological indicators of cheese product during the storage
Grek, Olena
;
Pshenychna, Tetyana O.
;
Krasulya, Olena
;
Pakhomova, Yuliia
;
Ivashchenko, Catherine
1998
The influence of inulin additive in the water composition during the processing of butter
Rashevska, Tamara
;
Gulyy, Ivan
;
Bobrovnik, Leonid
;
Goiko, Irina
2018
The investigation of the potentional comlex from Plantago major to coagulate milk proteins
Grek, Olena
;
Krasulya, Olena
;
Chubenko, Larysa
;
Tymchuk, Alla
2001
The mechanism of an amorphous-crystalline fat formation in the submicrostructure of butter
Gulyy, Ivan
;
Rashevska, Tamara
;
Pryadko, Nikolai
;
Nischenko, Michael
;
Lihtorovich, Stanislav
2016
The microstructure of water solutions from red beet additives investigation for using in the butter paste
Podkovko, Oksana
;
Rashevska, Tamara