Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Kovalchuk, Khrystyna"'
Autor:
Kovalchuk, Khrystyna
Kovalchuk Khrystyna. New risk factors in progression of age-related macular degeneration. Journal of Education, Health and Sport. 2020;10(10):90-101. eISSN 2391-8306. DOI http://dx.doi.org/10.12775/JEHS.2020.10.10.009 https://apcz.umk.pl/czasopisma/i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2659::038af4153b94bf6e3b151a9480ca122f
https://zenodo.org/record/4156249
https://zenodo.org/record/4156249
Autor:
Tkachenko, Alina, Syrokhman, Ivan, Basova, Yulia, Kobischan, Anna, Artemenko, Anna, Kovalchuk, Khrystyna, Kalashnyk, Olena, Katruk, Mariia, Zakharchyn, Roman, Havrylyshyn, Volodymyr
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Том 1, № 11 (103) (2020): Technology and Equipment of Food Production; 66-74
Восточно-Европейский журнал передовых технологий; Том 1, № 11 (103) (2020): Технологии и оборудование пищевых производств; 66-74
Східно-Європейський журнал передових технологій; Том 1, № 11 (103) (2020): Технології та обладнання харчових виробництв; 66-74
Восточно-Европейский журнал передовых технологий; Том 1, № 11 (103) (2020): Технологии и оборудование пищевых производств; 66-74
Східно-Європейський журнал передових технологій; Том 1, № 11 (103) (2020): Технології та обладнання харчових виробництв; 66-74
This paper reports two cake formulations, "Kosmyk" and "Lunik", created by using the principles of the HACCP system, which make it possible to control the safety of devised flour-based products prepared from organic raw materials. The "Kosmyk" cake f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::0298f267d6027470d700e167d4c32204
http://journals.uran.ua/eejet/article/view/195176
http://journals.uran.ua/eejet/article/view/195176
Autor:
Kovalchuk, Khrystyna, Bodak, Mykhailo, Katruk, Mariia, Gyrka, Olga, Tkachenko, Alina, Guba, Lyudmila, Havrylyshyn, Volodymyr
Publikováno v:
Technology audit and production reserves; Том 1, № 3(51) (2020): Chemical engineering; 53-57
Technology audit and production reserves; Том 1, № 3(51) (2020): Хімічна інженерія; 53-57
Technology audit and production reserves; Том 1, № 3(51) (2020): Химическая инженерия; 53-57
Technology audit and production reserves; Том 1, № 3(51) (2020): Хімічна інженерія; 53-57
Technology audit and production reserves; Том 1, № 3(51) (2020): Химическая инженерия; 53-57
The paper analyzes modern methods for studying the staling process of flour confectionery products, namely, X-ray diffraction analysis, X-ray diffraction, and differential scanning colorimetry. Since the crystalline structure of finished flour confec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::1e692b35f2e3260633106e410c98e46a
http://journals.uran.ua/tarp/article/view/195507
http://journals.uran.ua/tarp/article/view/195507
Publikováno v:
Technology Audit & Production Reserves; 2021, Vol. 1 Issue 3(57), p39-44, 6p
INFLUENCE OF RAW MATERIALS ON THE CHANGE OF CRYSTAL STRUCTURE OF GINGERBREAD IN THE STORAGE PROCESS.
Autor:
Kovalchuk, K.1 khristinakovalchuk@i.ua, Kovalchuk, M.2 misha_bodak@i.ua, Katruk, M.3 katrukmariya@i.ua, Gyrka, O.2 lyolya110382@gmail.com, Tkachenko, A.4 alina_biaf@ukr.net, Guba, L.4 lyudmika@gmail.com, Havrylyshyn, V.2 volodymyrlka@ukr.net
Publikováno v:
Technology Audit & Production Reserves. 2020, Vol. 1 Issue 3(51), p13-17. 5p.
Autor:
K., Kovalchuk1 khristinakovalchuk@i.ua, M., Katruk2 katrukmariya@i.ua, A., Tkachenko3 alina_biaf@ukr.net, L., Guba3 lyudmika@gmail.com, R., Zakharchyn1 romzakharchin@i.ua
Publikováno v:
Technology Audit & Production Reserves. 11/21/2019, Vol. 6 Issue 3(50), p40-44. 5p.