Author Details

Gnitsevych, Victoriya, Kyiv National University of Trade and Economics, Ukraine

  • No 4 (2016) - Food Science and Technology
    THE STUDY OF TECHNOLOGICAL PARAMETERS OF PECTIN CONTAINING RAW MATERIAL PROCESSING IN THE VEGETABLE-MILK FORCEMEATS TECHNOLOGY
    Abstract  PDF
  • No 1 (2018) - Food Science and Technology
    DEFINITION OF QUALITY INDICATORS OF DAIRY-PROTEIN CONCENTRATES IN THE STORAGE PROCESS
    Abstract  PDF