Author Details

Grynchenko, Nataliya, Kharkiv State University of Food Technologies and Trade, Ukraine

  • No 4 (2016) - Food Science and Technology
    THE STUDY OF SORPTION OF THE MILK IONIZED CALCIUM BY SODIUM ALGINATE
    Abstract  PDF
  • No 6 (2017) - Food Science and Technology
    STUDY OF INFLUENCE OF CALCIUM CONTENT IN MILK ON QUALITY INDICATORS OF COTTAGE CHEESE
    Abstract  PDF
  • No 1 (2018) - Food Science and Technology
    DEVELOPMENT OF TECHNOLOGY OF SEMI-FINISHED DESSERT PRODUCTS BASED ON DAIRY AND FRUIT-BERRY RAW MATERIALS USING THE PRINCIPLES OF COLLOID STABILIZATION OF MILK
    Abstract  PDF
  • No 2 (2018) - Food Science and Technology
    DEVELOPMENT OF A MODEL OF TECHNOLOGICAL SYSTEM OF SEMI-FINISHED PRODUCTS WITH EMULSION PASTE STRUCTURE
    Abstract  PDF
  • No 3 (2018) - Food Science and Technology
    DEVELOPMENT OF TECHNOLOGICAL DECISIONS ON PRODUCTION OF CAPSULATED PRODUCTS BASED ON DAIRY RAW MATERIALS
    Abstract  PDF
  • No 2 (2020) - Food Science and Technology
    INVESTIGATION OF SAFETY AND QUALITY PARAMETERS OF GRANULATED FILLERS
    Abstract  PDF