Теоретичні передумови розроблення технології соусів зі зниженою калорійністю

by O.V. Nemirich, G.M. Lyavinets, V.V. Vinnikov, V.M. Mikhailenko
Published 2018-03-01

Technological aspects of production of cream cheese with spinach powder

by O. I. Melnyk, O. V. Nemirich, A. V. Gavrish, P. M. Gavrilchenko
Published 2019-04-01

Technology of Emulsion-Type Sauces of Higher Nutritional Value

by G.M. Lyavynets, A.V. Gavrysh, O.V. Nemirich, L.Yu. Arsenyeva
Published 2013-11-01

Mathematical Modeling of Prescription Composition of Cupcake with High Nutritional Value

by G.A. Krutovyi, G.V. Zaparenko, L.O. Kasilova, O.V. Nemirich, A.V. Gavrysh
Published 2013-09-01

Determination of Dispersion of Zucchini and Cabbage Powders

by M.I. Pogozhyh, V.V. Yevlash, O.V. Nemirich, I.M. Pavlyuk, A.V. Gavrysh, T.A. Tarasenko
Published 2013-07-01