Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Yuliia Kambulova"'
Publikováno v:
Ukrainian Journal of Food Science, Vol 10, Iss 2, Pp 171-183 (2022)
Externí odkaz:
https://doaj.org/article/cb3dff35b6a14289b17983097837efc9
Autor:
Tatiana Kos, Inha Kuznietsova, Tamila Sheiko, Liubomyr Khomichak, Yuliia Kambulova, Larysa Bal-Prylypko, Volodymyr Vasyliv, Mykola Nikolaenko, Mykola Bondar, Iryna Babych
Publikováno v:
Potravinarstvo, Vol 15, Pp 877-890 (2021)
In the article it is offered to enter in the technological audit of the lime department of sugar factory the adjusted technique of the definition of the maintenance of calcium carbonate in carbonate breed. For this purpose, a complete chemical analys
Externí odkaz:
https://doaj.org/article/b9ccfca792bf4f2b8800294208a1c75b
Autor:
Marija Zheplinska, Mikhailo Mushtruk, Tatiana Kos, Volodymyr Vasyliv, Yuliya Kryzhova, Roman Mukoid, Marina Bilko, Anatolii Kuts, Yuliia Kambulova, Sergiy Gunko
Publikováno v:
Potravinarstvo, Vol 14, Pp 451-457 (2020)
The existing technology for the purification of diffusion juice and its hardware design has not fundamentally changed over the past four decades. The lack of the necessary theoretical developments and experimental data hinders the development of exis
Externí odkaz:
https://doaj.org/article/103415cc99c2490ca95b0435e64772be
Publikováno v:
Ukrainian Food Journal. 10:786-796
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::526c7f9b0a5194118142a78678fef2e5
https://doi.org/10.24263/2304-974x-2021-10-4-12
https://doi.org/10.24263/2304-974x-2021-10-4-12
Autor:
Tamila Sheiko, Iryna Babych, Mykola Bondar, Mykola Nikolaenko, Yuliia Kambulova, Tatiana Kos, Liubomyr Khomichak, Volodymyr Vasyliv, Larysa Bal-Prylypko, Inha Kuznietsova
Publikováno v:
Potravinarstvo, Vol 15, Pp 877-890 (2021)
In the article it is offered to enter in the technological audit of the lime department of sugar factory the adjusted technique of the definition of the maintenance of calcium carbonate in carbonate breed. For this purpose, a complete chemical analys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7339f568c8527bd44470fe0f74bb7fad
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1591
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1591
Publikováno v:
The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology. 44:85-103
The current trends in food production are aimed at creating products with reduced energy value. The present study investigates the emulsion-foam structures of the cream from churned cream with a 20% fat content used in decorating flour confectionery.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0809a78f13f6143a15e66738123fee31
https://doi.org/10.35219/foodtechnology.2020.2.06
https://doi.org/10.35219/foodtechnology.2020.2.06
Autor:
Mikhailo Mushtruk, Anatolii Kuts, Marija Zheplinska, Yuliia Kambulova, Tatiana Kos, Volodymyr Vasyliv, Yuliya Kryzhova, Marina Bilko, Roman Mukoid, Sergiy Gunko
Publikováno v:
Potravinarstvo, Vol 14, Pp 451-457 (2020)
Potravinarstvo, Vol 15, Pp 18-25 (2021)
Potravinarstvo, Vol 15, Pp 18-25 (2021)
The existing technology for the purification of diffusion juice and its hardware design has not fundamentally changed over the past four decades. The lack of the necessary theoretical developments and experimental data hinders the development of exis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::226d918f6591980d7de4ba304717eb2c
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1284
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1284