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eNUFTIR
Browsing by Subject кафедра технології м’яса і м’ясних продуктів
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Showing results 81 to 100 of 1519
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Issue Date
Title
Author(s)
2016
Soy isolates in technology of meat products
Fursik, Oksana
;
Strashynskyi, Igor
;
Goncharov, Georgi
2015
Special products using non traditional raw material
Ivanova, Tatiana
;
Peshuk, Ludmila
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
2019
Studies of water freezing features in ice cream with starch syrop
Polishchuk, Galyna
;
Sharahmatova, Tetiana
;
Breus, Natalia
;
Bass, Oksana
;
Shevchenko (Kishenko), Iryna
2018
Study of safety parameters of meat pates
Moskaluyk, Oksana
;
Hashchuk, Oleksandra
;
Peshuk, Ludmila
;
Lytvynenko, Daria
2018
Study of the fatty acid composition of meat pastes for health and preventive purposes
Moskaluyk, Oksana
;
Radzievska, Irina
;
Peshuk, Ludmila
;
Hashchuk, Oleksandra
;
Verba, Natalia
2016
Technological aspects of fortification of blended vegetable oils
Topchiy, Oksana
;
Kotlyar, Eugene
2015
Technology of fortification of blended oils
Nikolova, Lena
;
Topchiy, Oksana
;
Kotlyar, Eugene
2020
The efficiency of oxidative deterioration stabilization of meat-containing products w ith balanced of fatty acid composition
Bozhko, Nataliia
;
Pasichnyi, Vasyl
;
Marynin, Andriy
;
Tischenko, Vasyl
;
Strashynskyi, Igor
;
Kyselov, Oleksandr
2016
The influence of technological parameters of fermentation on functional peculiarities of cultured butter
Musiy, Lyudmila
;
Tsisaryk, Оksana
;
Slyvkа, Іrina
;
Galenko, Oleg
2019
The microstructure of gerontologic food pastes
Galenko, Oleg
2019
The microstructure of gerontologic food pastes
Galenko, Oleg
2018
The research of organoleptic characteristics of minced semi-products with the use of demineralized milk whey enriched with Mg and Mn
Chernyushok, Olga
;
Rozhko, Oleksandra
;
Kochubei-Lytvynenko, Oksana
;
Kushnir, Anatoly
2014
The study of properties of a raw meat product during salting by brines
Shevchenko (Kishenko), Iryna
;
Donets, Oleksandr V.
;
Kryzhova (Vengliyk), Julia
2016
The study of properties of minces in boiled sausage with functional food composition use
Strashynskyi, Igor
;
Fursik, Oksana
;
Pasichnyi, Vasyl
;
Marynin, Andriy
;
Goncharov, Georgi
2013
The theory of variational modeling the quality of meat and meat containing products
Pasichnyi, Vasyl
;
Ivanov, Sergey
;
Guts, Viktor
2018
The true quality of food proteins
Fursik, Oksana
2018
The use of food fibers in the production of truncated semi-finished products
Skochko, Alexey
;
Druhoveiko, Vladislav
;
Shevchenko (Kishenko), Iryna
2013
The use of nanotechnology for surface protection ofmeat products
Ivanov, Sergey
;
Strashynskyi, Igor
;
Pasichnyi, Vasyl
;
Olishevskyi, Valentin
;
Marynin, Andriy
;
Zakharevych, Valeriy