STUDIES ON THE QUALITATIVE INDICATORS OF AFRICAN OSTRICH HAM WITH VEGETABLE ENZYMES by Valentyna Israelian, Oksana Shtonda

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Application of the papain enzyme in meat products technology by Valentyna Israelian, Nataliia Holembovska, Nataliia Slobodianiuk

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Improvement of technology of fish semi-finished products with addition of non-сonventional raw materials by N. Нolembovska, Nataliia Slobodianiuk, Valentyna Israelian

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Influence of parameters of marinating meat semi-finished products on the quality of the finished product by Oksana Pylypchuk, Liudmyla Tyshchenko, Valentyna Israelian, Nataliia Mushtruk

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Microstructural analysis of cooked sausages with spelt flour by Larysa Bal-Prylypko, Volodymyr Khomych, Svitlana Usenko, Valentyna Israelian, Maryna Nazarenko

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The quality of quail meat cans depending on storage conditions and time of consumption by Vasile Macari, Natalia Pavlicenco, Ana Rotaru, Gheorghe Pistol, Marin Alexandruc, Valentyna Israelian

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Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures by Svitlana Danylenko, Liana Nedorizanyuk, Oksana Potemska, Тsvitana Korol, Anastasiia Ivaniuta, Yuliya Kryzhova, Valentyna Israelian, Nataliia Kovalenko

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The study of the cytotoxic effect of disinfectants by Olha Iakubchak, Lida Adamenko, Tetiana Taran, Olena Sydorenko, Tatyana Rozbytska, Nina Tverezovska, Valentyna Israelian, Nataliia Holembovska, Alina Menchynska, Anastasiia Ivaniuta

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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 effect of vibration massage on the salting process of ostrich meat by Valentyna Israelian, Igor Palamarchuk, Sedat Sevin, Nataliia Holembovska, Nataliia Prokopenko, Anastasiia Ivaniuta, Oleksandra Shynkaruk, Yaroslav Rudyk, Dmytro Nosevych, Nina Tverezovska

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A multiplicative approach to optimize the consumer properties of quick-frozen semifinished products from cultivated champignons by Nataliia Nesterenko, Svitlana Belinska, Iuliia Motuzka, Maryna Mardar, Nadiia Bolila, Natalia Slobodyanyuk, Anastasiia Ivaniuta, Alina Menchynska, Nataliia Holembovska, Valentyna Israelian

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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 study of functional and technological properties of vegetarian ice cream by Larysa Bal-Prylypko, Mykola Nikolaenko, Taisiia Volkhova, Nataliia Holembovska, Liudmyla Tyshchenko, Anastasiia Ivaniuta, Valentyna Israelian, Alina Menchynska, Oleksandra Shynkaruk, Viktoriia Melnik

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The study of the intensification of technological parameters of the sausage production process by Larysa Bal-Prylypko, Maryna Yancheva, Mariia Paska, Maxim Ryabovol, Mykola Nikolaenko, Valentyna Israelian, Oksana Pylypchuk, Nina Tverezovska, Yurii Kushnir, Maryna Nazarenko

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The use of secondary fish raw materials from silver carp in the technology of structuring agents by Anastasiia Ivaniuta, Alina Menchynska, Natalia Nesterenko, Nataliia Holembovska, Viktor Yemtcev, Yevheniia Marchyshyna, Yuliya Kryzhova, Elena Ochkolyas, Оksana Pylypchuk, Valentyna Israelian

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