Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Dmytro Garmash"'
Autor:
Vasyl Pasichnyi, Dmytro Garmash
Publikováno v:
Bulletin of the National Technical University «KhPI». Series: New solutions in modern technology. :40-44
The article reveals some aspects of the influence of the duration of heat treatment and different types of functional mixtures on the functional and technological characteristics of broiler meat products at low temperature processing under the condit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::919852a83f02b978e39a7bd45fe2869a
https://doi.org/10.20998/2413-4295.2020.01.06
https://doi.org/10.20998/2413-4295.2020.01.06
Autor:
Vasyl Pasichnyi, Dmytro Garmash
Publikováno v:
Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies. :96-102
This article highlights the impact of different heat treatment modes on Sous Vide of poultry meat products (fillets and thighs of broiler chickens) on the main functional and technological characteristics of the finished product. All prototypes were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e26b67d7336cf6c17e19469714a2453
https://doi.org/10.20998/2413-4295.2020.02.12
https://doi.org/10.20998/2413-4295.2020.02.12
Autor:
Dmytro Garmash, Vasyl Pasichnyi
Publikováno v:
Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies. :67-74
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a42055b6d751576df1d9d05a1bad653f
https://doi.org/10.20998/2413-4295.2019.01.08
https://doi.org/10.20998/2413-4295.2019.01.08
Autor:
Vasyl Pasichnyi, Dmytro Garmash
Publikováno v:
Ukrainian Journal of Food Science. 5:231-237
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32a6e6d9c002df721467db842f60d087
https://doi.org/10.24263/2310-1008-2017-5-2-7
https://doi.org/10.24263/2310-1008-2017-5-2-7