Overview of the market of minced meat products and ways to improve the technology of semi-finished products of a high degree of readiness von Nechepurenko, Kristina, Zolotukhina, Olena, Horbenko, Galina, Starostenko, Bogdana, Panikarova, Irina, Karpova, Tatyana

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TECHNOLOGY OF FISH SNACKS BASED ON MINCED FISH USING A PROTEIN SUPPLEMENT FOR PREVENTION OF CHRONIC GASTROINTESTINAL DISEASES von Starostenko, Bogdana, Nechepurenko, Kristina, Horbeko, Galina, Zolotukhina, Olena, Zorya, Roza, Trubchanin, Andrey

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The individual students’ work as one of the key branches of the modern educational system von Panikarova, Irina, Starostenko, Bogdana, Ashtaev, Alexander, Mazurik, Tatyana, Nechvolod, Irina

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Research of nutritional and biological value of chopped beaf steaks using thermostable elastic emulsions von Nechepurenko, Kristina, Starostenko, Bogdana, Ashtaev, Alexander, Pivovarov, Pavel, Dudenko, Nina

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