PROSPECTS OF USING SPINACH IN PRODUCTION TECHNOLOGY OF CHAPATTI OF WHOLEGRAIN FLOUR

by Tatiana Belemets, Irina Radzievskaya, Nataliia Yushchenko, Uliana Kuzmyk
Published 2020-08-01

Determining the efficiency of using egg products for the stabilization of emulsion when making milk-containing curds-based products

by Tatiana Belemets, Irina Radzievskaya, Nataliia Yushchenko, Uliana Kuzmyk
Published 2020-08-01

Evaluation of oxidity resistance of milk-containing products based on blending of vegetable oils

by Tatiana Belemets, Irina Radzievskaya, Oksana Tochkova, Nataliia Yushchenko, Uliana Kuzmyk, Artur Mykhalevych
Published 2021-02-01

PROGNOSTICATION OF STORAGE TERMS FOR PASTEURIZED SAUSAGES WITH ACTIVE PACKAGE ELEMENTS

by Vasyl Pasichnyi, Oleksandr Shevchenko, Oleg Khrapachov, Andriy Marynin, Irina Radzievskaya, Yuliiа Matsuk, Alina Geredchuk, Mikhail Kuligin
Published 2020-08-01

Substantiating the optimized shelf life of pasteurized sausages with the elements of active packaging

by Vasyl Pasichnyi, Oleksandr Shevchenko, Oleg Khrapachov, Andrii Marynin, Irina Radzievskaya, Yuliiа Matsuk, Alina Geredchuk, Mikhail Kuligin
Published 2020-08-01