Zobrazeno 1 - 9
of 9
pro vyhledávání: '"OKSANA, Bass"'
Autor:
Galina POLISCHUK, Oksana KOCHUBEY-LYTVYNENKO, Tetiana OSMAK, Uliana KUZMIK, Oksana BASS, Artur MYKHALEVYCH, Victoria SAPIGA
Publikováno v:
Food and Environment Safety, Vol 20, Iss 1, Pp 13-20 (2021)
The work is devoted to solving the actual problem of the dairy industry - complex processing of food raw materials, expanding the range of dairy and milk-containing products of high nutritional value due to enrichment of protein, pro- and prebiotics,
Externí odkaz:
https://doaj.org/article/e1bf11d2dd154ef7a3049f4737adf7dd
Autor:
Oleksandr Shevchenko, Artur Mykhalevych, Galina Polischuk, Magdalena Buniowska-Olejnik, Oksana Bass, Uliana Bandura
Publikováno v:
Ukrainian Food Journal. 11:498-517
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33ff1c33558c90c25ea40065f3efa451
https://doi.org/10.24263/2304-974x-2022-11-4-3
https://doi.org/10.24263/2304-974x-2022-11-4-3
Publikováno v:
Ukrainian Food Journal. 10:277-288
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4b351c3efd243e2a553e9d46f7180bf
https://doi.org/10.24263/2304-974x-2021-10-2-6
https://doi.org/10.24263/2304-974x-2021-10-2-6
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (114), Pp 68-73 (2021)
The nature and interaction of the constituent substances that make up the sour-milk dessert with plant-based fillers have been studied by the method of IR spectroscopy. This method is used to study the diverse nature of substances. The spectral range
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67751168197219769f4efae21fcd7eb8
https://zenodo.org/record/5825360
https://zenodo.org/record/5825360
Publikováno v:
Ukrainian Food Journal. 8:239-248
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87f6aa5e30ffe76136a723e6ca82d745
https://doi.org/10.24263/2304-974x-2019-8-2-4
https://doi.org/10.24263/2304-974x-2019-8-2-4
Publikováno v:
Ukrainian Food Journal. 6:269-277
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::faee3211fded1fffb3c536d9e53cb6b9
https://doi.org/10.24263/2304-974x-2017-6-2-8
https://doi.org/10.24263/2304-974x-2017-6-2-8
Publikováno v:
European Cooperation, Vol 1, Iss 8, Pp 62-70 (2015)
The article dedicated to results of information technologies using in the extension service in conditions of market system globalization and euro integration. Presented consulting activities extension services in the rabbit, shows the use of interact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::c28f46ee416fccdc18b4a0ee11d9c173
http://we.clmconsulting.pl/index.php/we/article/view/100
http://we.clmconsulting.pl/index.php/we/article/view/100
Publikováno v:
Ukrainian Food Journal. 7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c948d43ef95cfc98a3c33f2dc01b7501
https://doi.org/10.24263/2304-974x-2018-7-1-6
https://doi.org/10.24263/2304-974x-2018-7-1-6
Publikováno v:
Agriculture & Forestry / Poljoprivreda i šumarstv; 2016, Vol. 62 Issue 1, p201-207, 7p