Determining the rational modes for low-temperature storage and for obtaining products of Japanese Quince processing with high consumer properties

by Dmytro Odarchenko, Andrey Odarchenko, Olena Lisnichenko, Kateryna Spodar
Published 2019-06-01

Cryoscopic and microbiological study of the semi­finished product for making a smoothie drink

by Dmytro Odarchenko, Andrey Odarchenko, Evgenia Sokolova, Vladimir Mikhailik
Published 2018-03-01

Conducting commodity assessment of lactose free and ordinary (lactose) yoghurts on the example of ukrainian producers

by Dmytro Odarchenko, Kateryna Spodar, Tetiana Karbivnycha, Evgenia Sokolova
Published 2020-12-01