Development of the technology of fermented milk drink with goji berries von Slyvka, N. B., Bilyk, O. Ya, Nagovska, V. O.

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Changes in the quality of sour milk curds with candied fruit and dry licorice root during storage von Nagovska, V. O., Bilyk, O. Ya, Slyvka, N. B., Mykhaylytska, O. R.

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Research of quality indicators of parfe ice cream with vegetable fillers von Slyvka, N. B., Bilyk, O. Ya, Dronyk, G. V., Nagovska, V. O.

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Development of ice cream recipe with dates processing products von Bilyk, O. Ya, Slyvka, N. B., Nagovska, V. O., Mykhaylytska, O. R.

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Improvement of technology of curd products with succade from pumpkin von N. B. Slyvka, O. Ya. Bilyk, O. R. Mikhailytska, V. O. Nagovska

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Technological characteristics of processed and prophylactic processed cheese with a new phytospection “Ukrainska kukhnia” von Hachak, Yu. R., Nagovska, V. O., Gutyj, B. V., Mykhaylytska, O. R., Koberniuk, V. M.

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Spread technology with pine nuts meal development von Nagovska, V. O., Slyvka, N. B., Hachak, Yu. R., Mykhaylytska, O. R., Bilyk, O. Ya

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