Browsing by Subject кафедра технології ресторанної і аюрведичної продукції

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Showing results 21 to 40 of 1360 < previous   next >
Issue DateTitleAuthor(s)
2013Defining the term of life of food productsKoval, Olha; Reznikov, Sergei
2016Definition indicators of quality of the confectionery semi-finished product with powder from carrotIanchyk, Mariia; Niemirich, Oleksandra; Yanchyk, Olena; Dranenko, Oksana
2016Definition indicators of quality of the confectionery semi-finished product with powders from banana and carrotDefinition indicators of quality of the confectionery semi-finished product with powders from banana and carrotIanchyk, Mariia; Niemirich, Oleksandra
2018Definition of quality indicators of dairy-protein concentrates in the storage processGnitsevych, Victoriya; Yudina, Tatiana; Deinychenko, Liudmyla; Nykyforov, Radion; Nazarenko, Iryna
2020Definition of rating of samples in technology of water-alcohol infusions by profile non-linear quality criteriaKoretska, Iryna; Kuzmin, Oleg; Zinchenko, Tatiana
2018Definition of the role of business modelling in the building of a management information systemPozdniakov, Serhii; Kuzmin, Oleg; Kiiko, Victoriia; Korenets, Yuriі
2019Determination of consistency of concentrated dispersed systems by the method of gravitational penetrationGuts, Viktor; Koval, Olha; Bondar, Svitlana
2020Determination of heat capacity in the pileus and stipe of agaricus mushroomDeinychenko, Grygorii; Deinychenko, Liudmyla; Roman, Tatiana
2015Determination of systems with a steady equilibrium in vodkas, depending on transformation of hydroxyl protonsKuzmin, Oleg
2017Determination of the factor space of the process of extrusion of sausage productsKuzmin, Oleg; Pasichnyi, Vasyl; Levkun, Kateryna; Riznyk, Anastasiia
2016Development of complex acidulants and analysis of impact on biochemical processes in the doughtSilchuk, Tatiana; Zuiko (Kulinich), Vira
2018Development of complex quantity assessment method of butter qualityNiemirich, Oleksandra; Kuzmin, Oleg; Vasheka, Oksana; Zychuk, Tetyana
2018Development of elements of the quality management system of the reception and accommodation service in the hotelKuzmin, Oleg; Chernenko, Dmytro; Symonova, Oleksandra; Velichko, Vladimir
2018Development of mathematic model of spiced sour-milk pastas qualityGuts, Viktor; Yushchenko (Gonchar), Natalia; Kuzmyk, Uliana
2018Development of modeling theоretical studies on fractionating distillation parameters of natural sources of aromaFrolova, Natalia; Yushchenko (Gonchar), Natalia
2018Development of quality management systems in the hotel-restaurant businessKuzmin, Oleg; Pozdniakov, Serhii; Kiiko, Victoriia; Akimova, Liudmila
2018Development of technology of Ayurvedic culinary products with natural plant componentsFrolova, Natalia; Yushchenko (Gonchar), Natalia; Sliusarenko, Viktoriya; Avramenko, Maxym; Luka, Audrey; Piatyhorets, Anton
2017Development of the custard recipe using confectionery semifinished product with banana powderIanchyk, Mariia; Niemirich, Oleksandra; Kliargeliia (Karputina), Daria; Yanchyk, Olena
2021Development of the desserts based on non-traditional vegetable raw materialsVorobyova, Anastasia; Polovyk, Volodymyr; Koretska, Iryna
2020Differences in the composition of vocable compounds in fresh and dried mixed heat supply of white rolled cabbageNiemirich, Oleksandra; Frolova, Natalia; Ustymenko, Ihor; Havrysh, Andrey