E-LIB Suche - Ergebnisse für: Zagorulko, Aleksey

1

Improved method of brewing peanut mouth with blending fruit..:

Zahorulko, Andrii ; Zagorulko, Aleksey ; Mikhaylov, Valeriy...
http://journal.eu-jr.eu/life/article/view/2784/2143. , 2023

Link: http://journal.eu-jr.eu/..

2

Assessment of the quality of cream-white candy with the add..:

Shydakova-Kameniuka, Olena ; Zagorulko, Aleksey ; Kasabova, Kateryna.
http://journal.eu-jr.eu/life/article/view/3193/2346. , 2023

Link: http://journal.eu-jr.eu/..

3

Improvement of the manufacturing method of semi-finished fr..:

Zahorulko, Andrii ; Zagorulko, Aleksey ; Postadzhiev, Alexander...
http://journal.eu-jr.eu/life/article/view/2889/2193. , 2023

Link: http://journal.eu-jr.eu/..

4

Structural and mechanical properties of Turkish delight pro..:

Babaiev, Serhii ; Kasabova, Kateryna ; Samokhvalova, Olga...
http://journal.eu-jr.eu/life/article/view/2970/2232. , 2023

Link: http://journal.eu-jr.eu/..

5

Improved method of brewing peanut mouth with blending fruit..:

Zahorulko, Andrii ; Zagorulko, Aleksey ; Mikhaylov, Valeriy...
https://zenodo.org/record/7764096. , 2023

Link: https://zenodo.org/recor..

6

Improvement of the method of manufacturing semi-finished pr..:

Zahorulko, Andrii ; Zagorulko, Aleksey ; Оnishchenko, Vyacheslav...
http://journal.eu-jr.eu/life/article/view/2602/2040. , 2022

Link: http://journal.eu-jr.eu/..

7

Improvement of the method of manufacturing semi-finished pr..:

Zahorulko, Andrii ; Zagorulko, Aleksey ; Оnishchenko, Vyacheslav...
https://zenodo.org/record/7492051. , 2022

Link: https://zenodo.org/recor..

8

Improving the Marmalade TECHNOLOGY by Adding A Multicompone..:

Samokhvalova, O. (Olga) ; Kasabova, K. (Kateryna) ; Shmatchenko, N. (Nataliа)..
https://www.neliti.com/publications/403159/improving-the-marmalade-technology-by-adding-a-multicomponent-fruit-and-berry-pa. , 2021

Link: https://www.neliti.com/p..

9

Improvement of the Method for Producing Confitures From Fru..:

Zagorulko, A. (Aleksey) ; Cherevko, O. (Oleksander) ; Zahorulko, A. (Andrii)...
https://www.neliti.com/publications/550484/improvement-of-the-method-for-producing-confitures-from-fruit-raw-materials. , 2021

Link: https://www.neliti.com/p..

10

Determination of color formation of multicomponent fruit an..:

Zagorulko, Aleksey ; Zahorulko, Andrii ; Bondar, Mariana..
https://zenodo.org/record/5768533. , 2021

Link: https://zenodo.org/recor..

11

STRUCTURAL AND MECHANICAL PROPERTIES OF THE DEVELOPED FRUIT..:

Cherevko, Oleksander ; Mykhaylov, Valerii ; Zahorulko, Andrii..
http://journal.eu-jr.eu/life/article/view/1630/1514. , 2021

Link: http://journal.eu-jr.eu/..

12

Improving Pastille Manufacturing TECHNOLOGY Using the Devel..:

Kasabova, K. (Kateryna) ; Zagorulko, A. (Aleksey) ; Zahorulko, A. (Andreii)...
https://www.neliti.com/publications/399541/improving-pastille-manufacturing-technology-using-the-developed-multicomponent-f. , 2021

Link: https://www.neliti.com/p..

13

Creation of multi-component fruit and vegetable semi-finish..:

Zahorulko Andreii ; Zagorulko Aleksey ; Kasabova Kateryna.
https://www.bio-conferences.org/articles/bioconf/full_html/2021/02/bioconf_ils2021_01024/bioconf_ils2021_01024.html. , 2021

Link: https://doi.org/10.1051/..

14

Determination of the Comprehensive Indicator of Pastille wi..:

Kasabova, K. (Kateryna) ; Shmatchenko, N. (Nataliа) ; Zagorulko, A. (Aleksey).
https://www.neliti.com/publications/548684/determination-of-the-comprehensive-indicator-of-pastille-with-the-use-of-multi-c. , 2021

Link: https://www.neliti.com/p..

15

Determination of the Heat Transfer Coefficient of A Rotary ..:

Zahorulko, A. (Andrii) ; Zagorulko, A. (Aleksey) ; Cherevko, O. (Oleksander)...
https://www.neliti.com/publications/403305/determination-of-the-heat-transfer-coefficient-of-a-rotary-film-evaporator-with. , 2021

Link: https://www.neliti.com/p..