Modeling of Craft Technology of Boiled Sausage “Firm Plus” von Helikh, Anna, Samilyk, Marina, Prymenko, Vladyslav, Vasylenko, Olha

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Substantiation of the efficiency of the method for processing viburnum by the method of osmotic dehydration von Samilyk, Marina, Korniienko, Daria, Demidova, Evgenia, Tymoshenko, Anna, Bolgova, Natalia, Yeskova, Oksana

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INFLUENCE OF ACTIVATED CARBON ON PHYSICAL AND CHEMICAL INDICATORS OF CHEDDAR CHEESE von Samilyk, Marina, Helikh, Anna, Bolgova, Natalia, Yaremenko, Iryna

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SUBSTANTIATION OF THE CHOICE OF FILLERS FOR COTTAGE CHEESE MASSES von Samilyk, Marina, Helikh, Anna, Bolgova, Natalia, Ryzhkova, Taisia, Sirenko, Igor, Fesyun, Oleg

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Моделювання крафтової технології вареної ковбаси «Фірмова плюс von Anna Helikh, Marina Samilyk, Vladyslav Prymenko, Olha Vasylenko

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