Author Details

Gutyj, Bogdan, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi, Ukraine

  • No 1 (2017) - Food Science and Technology
    THE ELABORATION OF CHEESE MASSES OF THERAPEUTIC AND PROPHYLACTIC DIRECTION WITH CRYOADDITIVE “PUMPKIN”
    Abstract  PDF
  • No 2 (2017) - Food Science and Technology
    STUDY OF KEEPING PROBIOTIC PROPERTIES OF SOUR-CREAM BUTTER AT STORAGE
    Abstract  PDF
  • No 3 (2017) - Food Science and Technology
    STUDY OF THE DIFFERENT WAYS OF PROTEINS EXTRACTION FROM SHEEP AND COW WHEY FOR “URDA” CHEESE PRODUCTION
    Abstract  PDF
  • No 1 (2018) - Food Science and Technology
    INVESTIGATION OF THE INFLUENCE OF “AMARANTH” CRYOADDITIVE ON ORGANOLEPTIC AND MICROBIOLOGICAL PARAMETERS OF PROCESSED CHEESES
    Abstract  PDF