RESEARCH ON THE FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PROTEIN COMPLEX AND NATURAL COLOR IN THE COMPOSITION OF RESTRUCTURED HAM PRODUCTS

por Iryna SHEVCHENKO, Viktoriya ZHUK, Galyna POLISHCHUK, Tatyana OSMAK
Publicado 2020

Study of rheological characteristics of fermented milk paste with spices

por Galyna Polishchuk, Uliana Kuzmyk, Nataliia Yushchenko, Tetiana Osmak, Mykhailo Kurmach, Oksana Bass, Oksana Kyrychenko
Publicado 2021