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Showing results 2325 to 2344 of 38876
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Issue Date
Title
Author(s)
2021
Saccharomycetes as biological agents for the mediated biosynthesis of silver nanoparticles
Kharchenko, Yevgen
;
Skrotska, Oksana
2014
SADT моделі машин для пакування продукції в споживчу тару
Деренівська, Анастасія Василівна
;
Гавва, Олександр Миколайович
2016
Safety of investment activity at food industry enterprises
Basyuk, Tatiana
2014
Sagan solar energy
Sagan, Alexandra
;
Chala, Kateryna
2021
Sales policy of the enterprise when bringing new products to foreign markets
Sheremetynska (Gorobets), Oksana
;
Kotendzhi, Marina
2020
Sample rating in water-alcohol technology by profile non-linear quality criteria
Koretska, Iryna
;
Kuzmin, Oleg
;
Zinchenko, Tetiana
2018
Scaling of apparatus with mixing device for deep cultivation
Zvarych, A.
;
Tsarova, A.
;
Chornyi, Valentyn
2011
Scaling of the process of biosynthesis of surfactants by Rhodococcus erythropolis ek-1 on hexadecane
Pirog, Tatiana
;
Ignatenko, Sergey
2014
Scent marketing as a new way of attracting the customer
Kinder, Vladislav
2022
Schematization of functional zones in restaurants according to HACCP
Kuzmin, Oleg
;
Polyovyk, Volodymyr
;
Dudarev, Igor
2017
Scientific Achievements of Young People - Solving the Problems of Human Nutrition
Khotieva, Olexandra
;
Chala, Kateryna
2016
Scientific and technical improvement of functional modules of formation of structural elements of grouppackage
Yakymchuk, Nikolai
;
Gavva, Oleksandr M.
;
Tokarchuk, Serhii
2014
Scientific bases of method of synthesis for the structure of machines that provide packing process by foodstuffs
Gavva, Oleksandr M.
;
Kryvoplias-Volodina, Liudmyla
;
Maslo, Nikolai
2016
Scientific basis of enviromental assessment in food processing
Togachynska, Olga
;
Nychyk, Oksana
;
Yurchuk, Lyudmila
;
Salavor, Oksana
2020-01-18
Scientific explanation of composition of acidophilic-whey ice cream, enriched with protein
Mykhalevych, Artur
;
Polishchuk, Galyna
2021
Scientific explanation of composition of acidophilic-whey ice cream, enriched with protein
Polishchuk, Galyna
;
Kochubei-Lytvynenko, Oksana
;
Osmak (Fedchenko), Tetiana
;
Bandura (Kuzmyk), Uliana
;
Bass, Oksana
;
Mykhalevych, Artur
;
Sapigа, Victoria
2019
Scientific explanation of the composition and technological modes of manufacture of dairy ice cream with vegetable puree
Sapigа, Victoria
;
Polishchuk, Galyna
;
Osmak (Fedchenko), Tetiana
;
Mykhalevych, Artur
;
Maslikov, Maxim
2013
Scientific justification of using of oat malt flour and gumarabic «FIBREGUM» in butter biscuit technology
Skrypko, Anhelina
;
Obolkina, Vera
;
Kyianytsia, Svetlana
2016
Scientific research and usage of stem cells
Oliseyenko, Inna
;
Strizhnova, Marianna
2021
Scientific substantiation and development of technology of bechamel sauce of the increased nutritional value
Stukalska (Ivanova), Nataliia
;
Kuzmin, Oleg
;
Koretska, Iryna
;
Polyovyk, Volodymyr
;
Hrushevska, Iryna