Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Bilovska, Olha"'
Publikováno v:
Technology audit and production reserves; Том 3, № 3(53) (2020): Chemical engineering; 39-41
Technology audit and production reserves; Том 3, № 3(53) (2020): Хімічна інженерія; 39-41
Technology audit and production reserves; Том 3, № 3(53) (2020): Химическая инженерия; 39-41
Technology audit and production reserves; Том 3, № 3(53) (2020): Хімічна інженерія; 39-41
Technology audit and production reserves; Том 3, № 3(53) (2020): Химическая инженерия; 39-41
The object of research is boiled-smoked sausages made using flour from germinated soybean grains enriched with iodine and flour from germinated chickpea grains enriched with selenium. One of the problems of our time is the lack of intake of iodine an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::6f1ebeb7d27d7209a172252d3b634ef3
http://journals.uran.ua/tarp/article/view/201101
http://journals.uran.ua/tarp/article/view/201101
Autor:
Biletska, Yana, Djukareva, Galina, Ryzhkova, Taisia, Kotlyar, Oleg, Khaustova, Tetyana, Andrieieva, Svitlana, Bilovska, Olha
Publikováno v:
Східно-Європейський журнал передових технологій; Том 3, № 11 (105) (2020): Технології та обладнання харчових виробництв; 46-54
Восточно-Европейский журнал передовых технологий; Том 3, № 11 (105) (2020): Технологии и оборудование пищевых производств; 46-54
Eastern-European Journal of Enterprise Technologies; Том 3, № 11 (105) (2020): Technology and Equipment of Food Production; 46-54
Восточно-Европейский журнал передовых технологий; Том 3, № 11 (105) (2020): Технологии и оборудование пищевых производств; 46-54
Eastern-European Journal of Enterprise Technologies; Том 3, № 11 (105) (2020): Technology and Equipment of Food Production; 46-54
The possibility of using flour from soybean and chickpea grains, which are germinated in solutions of mineral salts, has been considered. The feasibility of its use in the production of cooked-smoked sausages by reducing meat raw materials has been i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::2c19f440c4d275fb12ab6f4e9e762199
http://journals.uran.ua/eejet/article/view/204796
http://journals.uran.ua/eejet/article/view/204796
Publikováno v:
Technology audit and production reserves; Том 6, № 4(50) (2019): Economics of enterprises. Macroeconomics; 21-25
Technology audit and production reserves; Том 6, № 4(50) (2019): Економіка підприємств. Макроекономіка; 21-25
Technology audit and production reserves; Том 6, № 4(50) (2019): Экономика предприятий. Макроэкономика; 21-25
Technology audit and production reserves; Том 6, № 4(50) (2019): Економіка підприємств. Макроекономіка; 21-25
Technology audit and production reserves; Том 6, № 4(50) (2019): Экономика предприятий. Макроэкономика; 21-25
The article studies the design of a new meat product of dietary use in accordance with consumer preferences. The object of research is potential consumers of meat products. 210 people who participated in the experiment were practically healthy, 390 p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::b946cb960f856dc1fd5b56b3309813d6
http://journals.uran.ua/tarp/article/view/185931
http://journals.uran.ua/tarp/article/view/185931