Browsing by Subject кафедра технології ресторанної і аюрведичної продукції

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Showing results 101 to 120 of 1360 < previous   next >
Issue DateTitleAuthor(s)
2019Social-economy meaning of restaurant businessDeinychenko, Liudmyla
2019Stabilization of the structure butter pastesYatsenko, Olga; Yushchenko (Gonchar), Natalia; Kuzmyk, Uliana
2019State and prospects of production of functional food products: international experienceDitrikh, Iryna; Reshetnyk, Sofiia
2017Structural and mechanical properties of fondan's model systemsBloshchinska (Dudkina), Olena; Ternavska, Irina; Ishchenko, Tatiana; Niemirich, Oleksandra; Havrysh, Andrey
2016Study of functional and technological properties of plant powders for use in confectionery industryIanchyk, Mariia; Niemirich, Oleksandra; Havrysh, Andrey; Yanchyk, Olena
2021Study of the alcohol quality obtained by fermentation of highly concentrated grain wine by different races of yeastKovalchuk, Svitlana; Mudrak, Tatiana; Nakonechna (Martyniuk), Alina
2017Substantiation of the conditions of obtaining porous carbon materials from pyrolyzed wood wastes by chemical activation of H3PO4Kuzmin, Oleg; Shendrik, Tatiana; Zubkova, Valentyna
2019Surface morphology of soybean, pea, whey protein isolates, and their dried gelsPolumbryk, Maksim; Shestel, Olena; Yatsenko, Olga; Yushchenko (Gonchar), Natalia; Kuzmyk, Uliana
2018Survey of characteristics of dairy-protein concentrates in the low-temperature storage processGnitsevych, Victoriya; Yudina, Tatiana; Deinychenko, Liudmyla; Nykyforov, Radion; Nazarenko, Iryna
2020Survey of complex influence of physico-chemical and technological parameters on process of milk-egg co-precipitate obtainingDeinychenko, Grygorii; Zolotukhina, Inna; Skrynnik, Viltoriia; Fedak, Natalia; Tkachyk, Stanislav; Kravchenko, Tamara; Kravchenko, Kateryna; Deinychenko, Liudmyla; Pavliuchenko, Elena; Furmanova, Yuliia
2016System task of creating intelligent management of complex technological proceduresBoyko, Regina; Gladka, Miroslava; Roman, Tatiana
2017Technological properties of the powder made from jerusalem artichoke obtained by the method of drying with mixed heat supplyNiemirich, Oleksandra; Melnyk, Oksana; Petrusha, Oksana; Havrysh, Andrey; Koval, Olga V.
2018Technologies of development and implementation of systems of internal managerial informationPozdniakov, Serhii; Kiiko, Victoriia; Kuzmin, Oleg; Akimova, Liudmila
2014Technology of churned dessert products using puree with fruit and vegetable rawYeremchuk, Inna; Pushka, Olga; Bondar, Natalia; Koretska, Iryna; Mykhailova, Nelia
2021Technology of dried food products and food products using it: evaluation of efficiency and implementation prospectsKruhlova, Olena; Pohozhykh, Mykola; Niemirich, Oleksandra; Ustymenko, Ihor; Havrysh, Andrey; Skyrda, Olena; Hubenia, Vyacheslav; Lulka, Alexander; Tkachuk, Yuriy; Matiushenko, Raisa
2013Technology of emulsion sauces using zucchini powderNiemirich, Oleksandra; Novosad, Elena
2014Technology of emulsion sauces using zucchini powder as stabilizerStudzinska, Marina; Smirnova, Elizabeth; Niemirich, Oleksandra
2020Technologys of confectionery products gluten-free in restaurantsSylka, Iryna; Stukalska (Ivanova), Nataliia
2016The benefits of new pod-style reception desks in modern hotelsPavliuchenko, Elena; Simenok, Iryna; Isakov, Maksym
2013The change of the hydroxyl protons in aqueous alcoholic mixtures under the process of making vodkasKuzmin, Oleg; Sujkov, Sergey; Topol’nik, Vera