Browsing by Subject кафедра технології м’яса і м’ясних продуктів

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Showing results 81 to 100 of 1519 < previous   next >
Issue DateTitleAuthor(s)
2016Soy isolates in technology of meat productsFursik, Oksana; Strashynskyi, Igor; Goncharov, Georgi
2015Special products using non traditional raw materialIvanova, Tatiana; Peshuk, Ludmila
2015Structure stabilization of fermented-milk pastesPasichnyi, Vasyl; Yushchenko (Gonchar), Natalia; Mykoliv, Ivan; Kuzmyk, Uliana
2021Structuring properties of transglutaminase in whitecontaining systemsShevchenko (Kishenko), Iryna; Polishchuk, Galyna; Nikishina, Tatiana
2019Studies of water freezing features in ice cream with starch syropPolishchuk, Galyna; Sharahmatova, Tetiana; Breus, Natalia; Bass, Oksana; Shevchenko (Kishenko), Iryna
2018Study of safety parameters of meat patesMoskaluyk, Oksana; Hashchuk, Oleksandra; Peshuk, Ludmila; Lytvynenko, Daria
2018Study of the fatty acid composition of meat pastes for health and preventive purposesMoskaluyk, Oksana; Radzievska, Irina; Peshuk, Ludmila; Hashchuk, Oleksandra; Verba, Natalia
2016Technological aspects of fortification of blended vegetable oilsTopchiy, Oksana; Kotlyar, Eugene
2015Technology of fortification of blended oilsNikolova, Lena; Topchiy, Oksana; Kotlyar, Eugene
2020The efficiency of oxidative deterioration stabilization of meat-containing products w ith balanced of fatty acid compositionBozhko, Nataliia; Pasichnyi, Vasyl; Marynin, Andriy; Tischenko, Vasyl; Strashynskyi, Igor; Kyselov, Oleksandr
2016The influence of technological parameters of fermentation on functional peculiarities of cultured butterMusiy, Lyudmila; Tsisaryk, Оksana; Slyvkа, Іrina; Galenko, Oleg
2019The microstructure of gerontologic food pastesGalenko, Oleg
2019The microstructure of gerontologic food pastesGalenko, Oleg
2018The research of organoleptic characteristics of minced semi-products with the use of demineralized milk whey enriched with Mg and MnChernyushok, Olga; Rozhko, Oleksandra; Kochubei-Lytvynenko, Oksana; Kushnir, Anatoly
2014The study of properties of a raw meat product during salting by brinesShevchenko (Kishenko), Iryna; Donets, Oleksandr V.; Kryzhova (Vengliyk), Julia
2016The study of properties of minces in boiled sausage with functional food composition useStrashynskyi, Igor; Fursik, Oksana; Pasichnyi, Vasyl; Marynin, Andriy; Goncharov, Georgi
2013The theory of variational modeling the quality of meat and meat containing productsPasichnyi, Vasyl; Ivanov, Sergey; Guts, Viktor
2018The true quality of food proteinsFursik, Oksana
2018The use of food fibers in the production of truncated semi-finished productsSkochko, Alexey; Druhoveiko, Vladislav; Shevchenko (Kishenko), Iryna
2013The use of nanotechnology for surface protection ofmeat productsIvanov, Sergey; Strashynskyi, Igor; Pasichnyi, Vasyl; Olishevskyi, Valentin; Marynin, Andriy; Zakharevych, Valeriy