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| Issue | Title | |
| No 11 (2016) | EVALUATION METHODOLOGY OF GRANULOMETRIC COMPOSITION OF THE FAT PHASE OF DAIRY PRODUCTS | Abstract PDF (Rus) similar documents |
| T. Zabelo, T. Savelieva, O. Dymar, N. Muavad | ||
| No 14 (2019) | The use of buttermilk in the composition of normalized cream mixtures in the production of sour cream with a low fat content | Abstract PDF (Rus) similar documents |
| O. Skokowa, J. Chekanowa, A. Demyanets | ||
| "... Изучена динамика изменения органолептических показателей титруемой кислотности и влагоудерживающей ..." | ||
| No 11 (2016) | RHEOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF SWEET CONDENSED MILK PRODUCTS FROM WHEY | Abstract PDF (Rus) similar documents |
| O. Dymar, O. Soroko, L. Sokolovskaya, I. Miklukh | ||
| No 12 (2017) | PHYTOCOMPLEXES FOR MEAT PRODUCTS WITH THE REDUCED CONTENT OF THE SALTED SALT | Abstract PDF (Rus) similar documents |
| S. Gordynets, V. Napreenko, S. Mikhnova, Т. Matsievskaya | ||
| "... - ароматических растений, обеспечивающих хорошие органолептические показатели мясных продуктов с пониженным ..." | ||
| No 16 (2021) | Rational technological parameters for production of pork-based products with reduced content of fatty acid transisomers | Abstract PDF (Rus) similar documents |
| I. Kaltovich, T. Savelyeva | ||
| No 17 (2022) | Determination of nitrosamine formation level in production of meat products based on pork and beef | Abstract PDF (Rus) similar documents |
| I. V. Kaltovich, V. S. Shakalinskауa, I. O. Chernuho | ||
| No 17 (2022) | Rational technological parameters of production of products based on chicken-broiler meat, providing reduced content (no) benzapyrene | Abstract PDF (Rus) similar documents |
| I. V. Kaltovich, I. O. Chernuho, V. S. Shakalinskaya | ||
| "... ,1 Па) и органолептические показатели готовых изделий, их переваримость в течение 2 часов, что подтверждает целесообразность ..." | ||
| No 18 (2023) | CHARACTERISTICS OF QUALITY AND SAFETY INDICATORS OF FLAX CAKE AND ANALYSIS OF TECHNOLOGICAL PROPERTIES OF MEAT STUFFING SYSTEMS USING IT | Abstract PDF (Rus) similar documents |
| Z. Vasilenko, E. Kucherova, E. Rogova, J. Tarasenok | ||
| "... влияние размера частиц муки из жмыха льняного на структурно-механические и органолептические показатели ..." | ||
| No 19 (2024) | FUNCTIONAL PROPERTIES OF BLACK BEEF ALBUMIN OF DOMESTIC AND FOREIGN PRODUCTION | Abstract PDF (Rus) similar documents |
| K. Marchenko, O. Khodoreva, S. Gordynets | ||
| "... органолептические показатели, рН, эмульгирующую способность и стабильность эмульсии, гелеобразующую способность ..." | ||
| No 11 (2016) | PROMISING PROCESSING AIDS FOR USE IN MEAT PRODUCTS WITH IMPROVED QUALITY INDICATORS | Abstract similar documents |
| A. Meliaschenya, S. Gordynets, I. Kaltovich, G. Pinchuk | ||
| "... функционально-технологическими, структурно-механическими и органолептическими показателями. Установлено, что ..." | ||
| No 17 (2022) | Rational technological parameters of production of combined chopped meat semi-finished products based on lamb using raw materials of vegetable origin | Abstract PDF (Rus) similar documents |
| I. V. Kaltovich, V. S. Shakalinskауa, I. O. Chernuho | ||
| No 19 (2024) | RATIONAL TECHNOLOGICAL METHODS AND MODES OF PRODUCTION OF COOKED SAUSAGES BASED ON BEEF, CHARACTERIZED BY THE ABSENCE OF HETEROCYCLIC AROMATIC AMINES | Abstract PDF (Rus) similar documents |
| I. Kaltovich, I. Halavach | ||
| 1 - 12 of 12 Items | ||
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