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Browsing by Author Pasichnyi, Vasyl

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Issue DateTitleAuthor(s)
2020Characteristics of polyamide covers for sausage productionStrashynskyi, Igor; Pasichnyi, Vasyl; Marynin, Andriy; Bozhenko, Larysa
2020Characteristics of polyamide covers for sausage productionStrashynskyi, Igor; Pasichnyi, Vasyl; Omelchenok, Igor
2016Characteristics of protein preparationsFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl
2015Characterization and propeties of hydrocolloidsPasichnyi, Vasyl; Strashynskyi, Igor; Fursik, Oksana; Anisimova, Anna; Vazquez, Manuel
2021Current trends in natural preservatives for fresh sausage productsStrashynskyi, Igor; Pasichnyi, Vasyl; Ryshkanych, Roman
2019Deficiency of proteins and ways its solutionFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl
2017Determination of the factor space of the process of extrusion of sausage productsKuzmin, Oleg; Pasichnyi, Vasyl; Levkun, Kateryna; Riznyk, Anastasiia
2021Determining the Nutritional Value and Quality Indicators of Meat-Containing Bread Made With Hemp Seeds Flour (Cannabis sativa L.)Bozhko, Nataliia; Pasichnyi, Vasyl; Tischenko, Vasil; Marynin, Andriy; Shubina, Yevgenia; Strashynskyi, Igor
2021Determining the properties of chia seed meal gelStrashynskyi, Igor; Grechko, Victoria; Fursik, Oksana; Pasichnyi, Vasyl; Marynin, Andriy
2020Development of formulation multicomponent protein-fat emulsionTopchiy, Oksana; Pasichnyi, Vasyl
2020Development of process fluids for blood productsStrashynskyi, Igor; Pasichnyi, Vasyl; Fursik, Oksana; Stelmakh, Valeriia
2020Directions and prospects of using food blood of slaughter animalsPasichnyi, Vasyl; Polumbryk(Ivanova), Manyefa; Khorunzha, Тetiana
2016Effect of collagen based protein isolate "Bilkozine" on biological value of boiled sausagesUkrainets, Anatoliy; Pasichnyi, Vasyl; Polumbryk, Maksim; Polumbryk(Ivanova), Manyefa
2020Features of modern manufacturing technologies smoked smokesStrashynskyi, Igor; Pasichnyi, Vasyl; Romazan, Alexandr
2021Formation of functional indicators of meat slaughtered animalsStrashynskyi, Igor; Pasichnyi, Vasyl; Shevchenko, Tatiana; Karapalov, Anton
2021Impact of vegetable oils on the fatty acid composition of a milk-containing curd productBelemets, Tatiana; Radzievska, Irina; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana; Pasichnyi, Vasyl; Kochubei-Lytvynenko, Oksana; Frolova, Natalia; Mykoliv, Ivan; Korablova, Olga
2021Improvement of sausage products technology using protein-fat emulsion based on chicken fatPasichnyi, Vasyl; Hashchuk, Oleksandra; Moskaluyk, Oksana; Guralevich, Anna
2013Improvement of the technology of meat and meat containing products using mushroom half-finished productPasichnyi, Vasyl; Yastreba, Yulia; Herman, Nataliya; Geredchuk, Alina
2014Improvement of the technology of meat products using calcium alginate gelsPasichnyi, Vasyl; Yastreba, Yulia; Bilotserkivets, M.
2013Improvement technology semis culinary of poultryIvanov, Sergey; Pasichnyi, Vasyl; Zadorozhniy, Vyacheslav; Marynin, Andriy
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