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eNUFTIR
Browsing by Subject кафедра технології м’яса і м’ясних продуктів
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Showing results 41 to 60 of 1519
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Issue Date
Title
Author(s)
2017
Influence of compositions containing protein on organoleptic properties of cooked sausages
Fursik, Oksana
2018
Influence of thermal processing by steam convector of the pickled game meat
Peshuk, Ludmila
;
Gorbach, Olexandr
;
Galenko, Oleg
;
Budnyk, Nina
2013
Innovative model of meat products using mushroom raw materials industrial production
Hashchuk, Oleksandra
;
Peshuk, Ludmila
;
Moskaluyk, Oksana
;
Chernyushok, Olga
2018
Investigation of Nutrients Properties of Meat Pastes Using Vegetative Raw Materials
Moskaluyk, Oksana
;
Hashchuk, Oleksandra
;
Peshuk, Ludmila
;
Sineok, Liudmyla
;
Galenko, Oleg
2018
Investigation of the effectiveness of air pasteurization of sausage products using active packing elements
Pasichnyi, Vasyl
;
Ukrainets, Anatoliy
;
Khrapachov, Oleg
;
Marynin, Andriy
;
Sviatnenko, Roman
;
Moroz, Elena
2020
Investigation of the influence of the rosemary extract on the oxidizing stability of fats of semi-smoked sausages with peking duck meat
Bozhko, Nataliia
;
Pasichnyi, Vasyl
;
Marynin, Andriy
;
Tischenko, Vasyl
;
Strashynskyi, Igor
;
Kyselov, Oleksandr
2018
Investigation of thermal and technological characteristics of new meat pastes production
Moskaluyk, Oksana
;
Chernyushok, Olga
;
Fedorov, Vladimir
;
Kepko, Oleg
;
Zhurilo, Svitlana
2018
Investigation of vegetable oils to oxidative degradation of varying degrees of saturation with tocopherol
Melnyk, Oksana
;
Radzievska, Irina
;
Galenko, Oleg
;
Peshuk, Ludmila
2016
Justification of sedimentation stability of milk whey after electric spark processing
Kochubei-Lytvynenko, Oksana
;
Chernyushok, Olga
;
Rindyuk, Dmitry
;
Shutiuk, Kateryna
2014
Kinetics research of rice flour paste drying with beet colorant combined with energy supply
Dubkovetskyy, Igor
;
Malezhik, Ivan
;
Pasichnyi, Vasyl
;
Tymoshenko (Kremeshna), Irina
2013
Low-calorie meat technology development
Strashynskyi, Igor
;
Krepak, Victoria
2013
Meat of feral animals as raw material for diet or medioprophylactic meat foods
Peshuk, Ludmila
;
Shteak, Irina
;
Ivanova, Tatiana
2013
Meat of turkeys, as an innovative product of the 21st century
Peshuk, Ludmila
;
Moskaluyk, Oksana
;
Klushko, Maryna
2019
Meat products for obese people
Galenko, Oleg
2017
Meat products for people with intensive physical on example of climbers
Bohun, Vladimir
;
Galenko, Oleg
2020-01-25
Meat semi-finished products for a healthy lifestyle
Chernyushok, Olga
;
Shevchenko, Ivanna
;
Biryuk, Julia
2013
Meat snack production with using enzymes
Pasichnyi, Vasyl
;
Bomko, Irina
2019
Microscopic examination of chops with content of lentil flour
Simponova, Irina
;
Peshuk, Ludmila
;
Galenko, Oleg
2021
Modeling of recipes of cut meat-containing semi-finished products from waterfowl meat
Guralevich, Anna
;
Golovachko, Valery
;
Moskaluyk, Oksana
;
Hashchuk, Oleksandra
2018
Morphology of the surface of cooked sausages made with the collagen protein additive «Вilkozyne»
Pasichnyi, Vasyl
;
Kotlyar, Eugene
;
Polumbryk(Ivanova), Manyefa
;
Polumbryk, Maksim
;
Litvyak, Volodymyr