1.Effect of microbial polysaccharides on the quality indicators of protein-free and gluten-free products during storage

作　　者：Olga Samokhvalova ;Zinoviya Kucheruk ;Kateryna Kasabova 等

出　　处：Eastern-European Journal of Enterprise Technologies. 2021 ;1(11):61-68.doi:10.15587/1729-4061.2021.225003

出版社：PC Technology Center

文章 ID：1036755170

文章详细
2.Improvement of zefir production by addition of the developed blended fruit and vegetable pasteinto its recipe

作　　者：Andreii Zahorulko ;Aleksey Zagorulko ;Kateryna Kasabova 等

出　　处：Eastern-European Journal of Enterprise Technologies. 2020 ;2(11):39-45.doi:10.15587/1729-4061.2020.185684

出版社：PC Technology Center

文章 ID：1036756389

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3.Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste

作　　者：Kateryna Kasabova ;Aleksey Zagorulko ;Andreii Zahorulko 等

出　　处：Eastern-European Journal of Enterprise Technologies. 2021 ;3(11):49-56.doi:10.15587/1729-4061.2021.231730

出版社：PC Technology Center

文章 ID：1036757640

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4.Determination of total antioxidant capacity in marmalade and marshmallow

作　　者：Sergey Gubsky ;Maiia Artamonova ;Nataliа Shmatchenko 等

出　　处：Eastern-European Journal of Enterprise Technologies. 2016 ;4(11):43-50.doi:10.15587/1729-4061.2016.73546

出版社：PC Technology Center

文章 ID：1036758834

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5.Determination of the comprehensive indicator of pastille with the use of multi-component fruit-berry paste

作　　者：Kateryna Kasabova ;Nataliа Shmatchenko ;Aleksey Zagorulko 等

出　　处：Technology Audit and Production Reserves. 2021 ;3(3):46-49.doi:10.15587/2706-5448.2021.232352

出版社：PC Technology Center

文章 ID：1036763510

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6.Manufacturing approaches to making muffins of high nutritional value

作　　者：Olga Samokhvalova ;Zinoviya Kucheruk ;Kateryna Kasabova 等

出　　处：Technology Audit and Production Reserves. 2020 ;6(3):47-51.doi:10.15587/2706-5448.2020.221095

出版社：PC Technology Center

文章 ID：1036764951

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7.Determination of quality indicators of marmalade with addition of multi-component fruit and berry paste during storage

作　　者：Olga Samokhvalova ;Kateryna Kasabova ;Nataliа Shmatchenko

出　　处：Technology Audit and Production Reserves. 2021 ;6(3):43-46.doi:10.15587/2706-5448.2021.244008

出版社：PC Technology Center

文章 ID：1036764990

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8.Improving the marmalade technology by adding a multicomponent fruit-and-berry paste

作　　者：Olga Samokhvalova ;Kateryna Kasabova ;Nataliа Shmatchenko 等

出　　处：Eastern-European Journal of Enterprise Technologies. 2021 ;6(11):6-14.doi:10.15587/1729-4061.2021.245986

出版社：PC Technology Center

文章 ID：1036761105

文章详细

	Svitlana Oliinyk	2篇
	Zinoviya Kucheruk	2篇
	Andrii Zahorulko	1篇
	Denis Mironov	1篇
	Elena Aksenova	1篇
	Inna Piliugina	1篇
	Iuliia Goriainova	1篇
	Maiia Artamonova	1篇
	Nataliа Shmatchenko	1篇
	Olga Samokhvalova	1篇
	Olga Simakova	1篇
	Olga Volodko	1篇
	Sergey Gubsky	1篇

全文

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检索条件:"( ( 高级检索(( ((AU:(("Nataliа Shmatchenko")))) )) ) )"

	Kateryna Kasabova	7篇
	Nataliа Shmatchenko	7篇
	Aleksey Zagorulko	4篇
	Andreii Zahorulko	3篇
	Olga Samokhvalova	3篇

	Eastern-European Journal of Enterprise Technologies	5篇
	Technology Audit and Production Reserves	3篇

	2021	5篇
	2020	2篇
	2016	1篇