Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Iryna Haidai"'
Publikováno v:
Revista Amazonia Investiga. 11:240-249
Technological progress has become a catalyst for the emergence of such interdisciplinary fields as linguistics and for the need for relevant specialists in the labor market. The purpose of this article is to analyze the theoretical and methodological
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::401f5afda3e81b0373074f6923cf4be2
https://doi.org/10.34069/ai/2022.56.08.24
https://doi.org/10.34069/ai/2022.56.08.24
Publikováno v:
Scientific notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences. 2:95-99
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cbc4962dce1e1560c27eb5057107e1b
https://doi.org/10.32838/2663-5941/2020.2-2/16
https://doi.org/10.32838/2663-5941/2020.2-2/16
Autor:
Iryna, Haidai1 gaydayira35@gmail.com, Larysa, Novak1, Liudmyla, Matenchuk1, Volodymyr, Novikov1
Publikováno v:
Carpathian Journal of Food Science & Technology. 2019, Vol. 11 Issue 1, p126-134. 9p.
Publikováno v:
Scientific notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences. 3:107-112
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f334808f0f6b59b26285d768f31e04fc
https://doi.org/10.32838/2663-5941/2019.3-2/20
https://doi.org/10.32838/2663-5941/2019.3-2/20
Autor:
Anastasiia Tokar, Inna Povorozniuk, Nadiia Zahorko, Valentуna Verkholantseva, Lesia Kravchenko, Vira Tarasenko, Iryna Haidai, Nadiia Palianychka, Liudmyla Matenchuk, Zinaida Kharchenko
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (94), Pp 55-60 (2018)
We have investigated a change in the active acidity of blended products made from vegetable and fruit raw materials. A possibility has been proven to control active acidity through the introduction to formulations of canned foods fruits with a high c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::532ac76263ba83aa0e159a580d24b716
https://doi.org/10.15587/1729-4061.2018.140078
https://doi.org/10.15587/1729-4061.2018.140078
Autor:
Iryna Haidai, Nadiia Zahorko, Nadiia Palianychka, Anastasiia Tokar, Vira Tarasenko, Liudmyla Matenchuk, Lesia Kravchenko, Zinaida Kharchenko, Inna Povorozniuk, Valentуna Verkholantseva
Publikováno v:
EUREKA: Life Sciences. 4:56-62
Rational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c90bd2f633d5afccbc060c468a466780
https://doi.org/10.21303/2504-5695.2018.00678
https://doi.org/10.21303/2504-5695.2018.00678
Publikováno v:
Tehnologìčnij Audit ta Rezervi Virobnictva, Vol 3, Iss 3(41), Pp 55-59 (2018)
This work considers data on the impact of strains of yeast on the aromatic and redox properties of white dry wine materials, made from grapes of the new generation of Zagrey variety, bred at the National Scientific Center «Institute of Viticulture a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e3fd08f051eef63299833294906d28a
https://doi.org/10.15587/2312-8372.2018.135774
https://doi.org/10.15587/2312-8372.2018.135774