Influence of starter cultures on microbiological and physical-chemical parameters of dry-cured products by Larysa Bal-Prylypko, Svitlana Danylenko, Olena Mykhailova, Liana Nedorizanyuk, Alla Bovkun, Nataliia Slobodyanyuk, Alina Omelian, Anastasiia Ivaniuta

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Mathematical modelling of quality assessment of cooked sausages with the addition of vegetable additives by Mikhailo Mushtruk, Igor Palamarchuk, Vladyslav Palamarchuk, Maxim Gudzenko, Nataliia Slobodyanyuk, Dmitry Zhuravel, Ievgenii Petrychenko, Оksana Pylypchuk

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The study of "muscle eye" in bulls of Ukrainian black-spotted dairy-meat breed as a factor in improving the properties of meat products by Anatolii Ugnivenko, Andriy Getya, Dmytro Nosevych, Tetiana Antoniuk, Olha Kruk, Nataliia Slobodyanyuk, Anastasiia Ivaniuta, Alina Omelian, Sergii Gryshchenko, Valentyna Israelian

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The influence of chitosan on the raspberry quality during the storage process by Anastasiia Blahopoluchna, Mikhailo Mushtruk, Nataliia Slobodyanyuk, Nelia Liakhovska, Vladyslav Parakhnenko, Sergiy Udodov, Inna Karpovych, Olena Ochkolyas, Alina Omelian, Gennadiy Rzhevsky

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Manifestation of living and post-slaughter traits of productivity in inbred and outbred bull calves of Ukrainian meat cattle breed by Anatolii Ugnivenko, Dmytro Nosevych, Tatyana Antoniuk, Ivan Chumachenko, Anastasiia Ivaniuta, Nataliia Slobodyanyuk, Yuliya Kryzhova, Tatyana Rozbytska, Mykola Gruntovskyi, Yevheniia Marchyshyna

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Use of aromatic root vegetables in the technology of freshwater fish preserves by Nataliia Holembovska, Liudmyla Tyshchenko, Nataliia Slobodyanyuk, Valentyna Israelian, Yuliya Kryzhova, Anastasia Ivaniuta, Оksana Pylypchuk, Alina Menchynska, Oksana Shtonda, Dmytro Nosevych

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The intensification of dehydration process of pectin-containing raw materials by Igor Palamarchuk, Oksana Zozulyak, Mikhailo Mushtruk, Ievgenii Petrychenko, Nataliia Slobodyanyuk, Оlexander Domin, Sergiy Udodov, Olena Semenova, Inna Karpovych, Roksolana Blishch

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