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PhD dissertation
Improving the technology of boiled sausages using hydrocolloids and transglutaminase
Serhii S. Yepishkin. Improving the technology of boiled sausages using hydrocolloids and transglutaminase : Доктор філософії : spec.. 181 - Харчові технології : presented. 2026-09-02; popup.evolution: o; National university of food technologies. – Київ, 0826U003160.
PhD dissertation
Improving the technology of meat semi-finished products using flavor compositions
Inna O. Danylevych. Improving the technology of meat semi-finished products using flavor compositions : Доктор філософії : spec.. 181 - Харчові технології : presented. 2026-09-02; popup.evolution: o; National university of food technologies. – Київ, 0826U003159.
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Scientific foundations of new generation food technology based on the processing of aquaculture products and animal raw materials in conditions of sustainable development
Head: Oleh O. Halenko. Scientific foundations of new generation food technology based on the processing of aquaculture products and animal raw materials in conditions of sustainable development. National university of food technologies. № 0125U004349
3 documents found

Updated: 2026-10-21


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