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eNUFTIR
Browsing by Subject кафедра технології м’яса і м’ясних продуктів
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Showing results 61 to 80 of 1519
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Issue Date
Title
Author(s)
2016
Mеat products for nutrition of people with the overweight of body – pandemia pf XXI centure
Peshuk, Ludmila
;
Galenko, Oleg
;
Androsova, Anastasia
;
Bohun, Vladimir
2020
Nature of water bonding in hydrated milk-protein systems
Goncharuk, Elena
;
Polishchuk, Galyna
;
Shevchenko (Kishenko), Iryna
;
Osmak (Fedchenko), Tetiana
2016
Non-thermal methods for whole milk treatment
Ukrainets, Anatoliy
;
Marynin, Andriy
;
Sviatnenko, Roman
;
Pasichnyi, Vasyl
;
Kochubei-Lytvynenko, Oksana
2016
Oleoresins effect on cooked poultry sausages microbiological stability
Ukrainets, Anatoliy
;
Pasichnyi, Vasyl
;
Zheludenko, Julia
;
Zadkova, Svetlana
2019
Optimization of meat-containing semi-finished products formulations with the microbiological derived proteases application
Pasichnyi, Vasyl
;
Shvediuk, Dmytro
2019
Perspective the use of goat milk in the production of soft milk cheeses
Kochubei-Lytvynenko, Oksana
;
Korolchuk, Irina
;
Yushchenko (Gonchar), Natalia
;
Kuzmyk, Uliana
;
Frolova, Natalia
;
Pasichnyi, Vasyl
;
Mykoliv, Ivan
2018
Plant antioxidants in the production of chopped semi-finished products
Makushev, Denis
;
Kotlyar, Eugene
;
Topchiy, Oksana
2013
Pleurotus ostreatus (jacq.) P. Kumm. - білкова основа для створення функціональних продуктів
Круподьорова, Тетяна Анатоліївна
;
Барштейн, Віктор Юрійович
;
Пешук, Людмила Василівна
;
Гащук, Олександра Ізидорівна
2018
Production of canned meat for children's food in Ukraine
Hashchuk, Oleksandra
;
Moskaluyk, Oksana
;
Verba, Natalia
2021
Prospects for the use of waterfowl in the technology of meat products
Guralevich, Anna
;
Moskaluyk, Oksana
;
Hashchuk, Oleksandra
2020
Prospects of using the cryostabilising protein-polysaccharide composition to manufacture semi-finished chopped meat products
Shevchenko (Kishenko), Iryna
;
Polishchuk, Galyna
;
Kotlyar, Eugene
;
Osmak (Fedchenko), Tetiana
;
Skochko, Alexey
2020
Protein preparations of animal origin in technology of meat semi-finished products
Strashynskyi, Igor
;
Pasichnyi, Vasyl
;
Marynin, Andriy
;
Stelmakh, Valeriia
2013
Purposefully altered properties of meat products by nanocomposites
Ivanov, Sergey
;
Pasichnyi, Vasyl
;
Olishevskyi, Valentin
;
Marynin, Andriy
;
Zakharevych, Valeriy
2014
Rational use of the collagen
Peshuk, Ludmila
;
Galenko, Oleg
;
Budnyk, Nina
2013
Research consistency of disperse systems by gravitational penetration method
Guts, Viktor
;
Polumbryk(Ivanova), Manyefa
2020
Research of functionaltechnological properties of the protein complex and natural color in the composition of restructured ham products
Shevchenko (Kishenko), Iryna
;
Zhuk, Viktoriya
;
Polishchuk, Galyna
;
Osmak (Fedchenko), Tetiana
2012
Research on the use of sodium alginate with mushroom raw material
Pasichnyi, Vasyl
;
Yastreba, Yulia
2020
Rheological studies of berry sauces with iodine-containing additives
Lystopad, Tamara
;
Deinychenko, Grygorii
;
Pasichnyi, Vasyl
;
Shevchenko, Anastasia
;
Zhukov, Yevhenii
2019
Some aspects of using the nanotechnology in food industry
Fursik, Oksana
;
Strashynskyi, Igor
;
Pasichnyi, Vasyl
;
Marynin, Andriy
2018
«Sous-vide» - інноваційна технологія приготування м’ясних напівфабрикатів
Виноградов, Олександр Ігорович
;
Гащук, Олександра Ізидорівна
;
Москалюк, Оксана Євгеніївна