Zobrazeno 1 - 9
of 9
pro vyhledávání: '"T. Khorunzha"'
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 21, Iss 91, Pp 43-47 (2019)
Current issue of today is the process of increasing the range of sausages and extending their storage time, especially for a boiled group of sausages. Therefore, the subject of research is pasteurized sausage, with an increased content of heme iron.
Externí odkaz:
https://doaj.org/article/786eb85ce0e94de9b91766b8958cdc42
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 21, Iss 91, Pp 79-83 (2019)
The formulations of sour-milk products made by the thermostat method with the use of protein concentrates are developed. The classic technology of thermosetting is used as a basis, with preliminary preparation of mixtures based on normalized milk, mi
Externí odkaz:
https://doaj.org/article/8eec2972e5fc41eaaa1b382e4efa4b8a
Publikováno v:
Scientific Works of National University of Food Technologies. 27:162-171
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a265cde94fed8c61014048846321db0
https://doi.org/10.24263/2225-2924-2021-27-5-20
https://doi.org/10.24263/2225-2924-2021-27-5-20
Publikováno v:
Scientific Works of National University of Food Technologies. 26:214-221
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6a9fce4bf20bbcf8bfa844f5b869ca2
https://doi.org/10.24263/2225-2924-2020-26-3-24
https://doi.org/10.24263/2225-2924-2020-26-3-24
Publikováno v:
Food Industry. 25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::283e060206a389e466e283d5c74ca7e3
https://doi.org/10.24263/2225-2916-2019-25-11
https://doi.org/10.24263/2225-2916-2019-25-11
Publikováno v:
Food Industry. 25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc52489439e104b658c5cf71b5a7f664
https://doi.org/10.24263/2225-2916-2019-25-8
https://doi.org/10.24263/2225-2916-2019-25-8
Publikováno v:
Food Industry. 26:50
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::643d2da30adb2ff78686cef28e0bef00
https://doi.org/10.24263/2225-2916-2019-26-9
https://doi.org/10.24263/2225-2916-2019-26-9
Autor:
G T, Khorunzha, L P, Davida
Publikováno v:
Farmatsevtychnyi zhurnal. 29(3)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b6a4178ee45b870acb33d4e7305078e7
https://pubmed.ncbi.nlm.nih.gov/4840947
https://pubmed.ncbi.nlm.nih.gov/4840947
Autor:
G T, Khorunzha
Publikováno v:
Farmatsevtychnyi zhurnal. 28(1)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b52a8785b81bb0b062b5cee1092ecd19
https://pubmed.ncbi.nlm.nih.gov/4702825
https://pubmed.ncbi.nlm.nih.gov/4702825