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V. Pasichnyi
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V. Pasichnyi
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V. Pasichnyi
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1
Research of functional and technological properties of minced meat products with using fish raw materials
by
Y. Matsuk
,
I. Marchenko
,
V
.
Pasichnyi
Published 2018-11-01
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Article
2
Sour milk product with high protein content
by
V. Rudiuk
,
V
.
Pasichnyi
,
T. Khorunzha
,
O. Krasulya
Published 2019-04-01
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Article
3
The use of the β-cyclodextrin with iodine in technology of making meatballs and their functional characteristics
by
V
.
Pasichnyi
,
A. Ukrainets
,
Kh. Chebanenko
,
I. Kamlay
Published 2020-05-01
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Article
4
The influence of a microbiological derived protease on the autolysis process in meat of broiler chickens
by
D. Shvedyuk
,
V
.
Pasichnyi
,
O. Moroz
,
A. Heredchuk
Published 2018-11-01
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Article
5
RESEARCH OF NUTRITIONAL AND BIOLOGICAL VALUE OF THE SEMI SMOKED MEATCONTAINING SAUSAGE
by
N. Bozhko
,
V. Tischenko
,
V
.
Pasichnyi
,
O. Moroz
Published 2019-12-01
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Article
6
Biological efficiently of cooked sausages protein
by
O. Fursik
,
I. Strashynskyi
,
V
.
Pasichnyi
,
R Svyatnenko
Published 2019-04-01
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Article
7
DEVELOPMENT OF COOKED SMOKED SAUSAGE ON THE BASIS OF MUSKOVY DUCK MEAT
by
V
.
Pasichnyi
,
N. Bozhko
,
V. Tischenko
,
Ye. Kotliar
Published 2018-12-01
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Article
8
Pasteurized sausages with high heme iron content
by
T. Khorunzha
,
V
.
Pasichnyi
,
A. Marynin
,
R. Svyatnenko
,
O. Moroz
Published 2019-04-01
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Article
9
MORPHOLOGY OF THE SURFACE OF COOKED SAUSAGES MADE WITH THE COLLAGEN-CONTAINING PROTEIN ADDITIVE “BILKOZYNE”
by
V
.
Pasichnyi
,
Ye. Kotliar
,
M. Polumbryk
,
M. Polumbryk
,
V. Litvyak
Published 2018-07-01
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Article
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