E-LIB Suche - Ergebnisse für: Kotliar, Ye

1

Development of a technology of manufacturing Extra Virgin o..:

Levchuk, I. ; Iegorov, B. ; Kotliar, Ye.
Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 26 (2024) 101 - p. 13-19 , 2024

Link: https://doi.org/10.32718..

2

Prospects for obtaining oil from the kernels of the seeds o..:

Gladkikh, R. ; Kotliar, Ye.
Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 25 (2023) 99 - p. 75-79 , 2023

Link: https://doi.org/10.32718..

3

DEVELOPING A TECHNOLOGY OF OBTAINING EXTRA VIRGIN OILS FROM..:

Kotliar, Ye
//journals.ontu.edu.ua/index.php/foodtech/article/view/2554/2711. , 2023

Link: http://journals.ontu.edu..

4

Prospects for obtaining oil from the kernels of the seeds o..:

Kotliar, Ye ; Gladkikh, R
https://nvlvet.com.ua/index.php/food/article/view/4869/4984. , 2023

Link: https://nvlvet.com.ua/in..

5

DEVELOPMENT OF A TECHNOLOGY OF OIL MADE FROM SEEDS OF GRAPE..:

Kotliar, Ye
//journals.ontu.edu.ua/index.php/foodtech/article/view/2291/2532. , 2022

Link: http://journals.ontu.edu..

6

IMPROVING THE TECHNOLOGY OF RESTRUCTURED HAM-TYPE PRODUCTS ..:

Shevchenko, I ; Polishchuk, G ; Kotliar, Ye..
//journals.ontu.edu.ua/index.php/foodtech/article/view/2125/2477. , 2021

Link: http://journals.ontu.edu..

7

PROSPECTS OF USING THE CRYOSTABILISING PROTEIN-POLYSACCHARI..:

Shevchenko, I ; Polishchuk, G ; Kotliar, Ye..
//journals.onaft.edu.ua/index.php/foodtech/article/view/1642/1846. , 2020

Link: http://journals.onaft.ed..

8

DEVELOPMENT OF COOKED SMOKED SAUSAGE ON THE BASIS OF MUSKOV..:

Pasichnyi, V ; Bozhko, N ; Tischenko, V.
//journals.onaft.edu.ua/index.php/foodtech/article/view/1207/1247. , 2019

Link: http://journals.onaft.ed..

9

USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTUR..:

Topchii, O ; Kotliar, Ye ; Honcharenko, T..
//journals.onaft.edu.ua/index.php/foodtech/article/view/1384/1654. , 2019

Link: http://journals.onaft.ed..

10

MORPHOLOGY OF THE SURFACE OF COOKED SAUSAGES MADE WITH THE ..:

Pasichnyi, V ; Kotliar, Ye ; Polumbryk, M.
//journals.onaft.edu.ua/index.php/foodtech/article/view/935/988. , 2018

Link: http://journals.onaft.ed..

11

DEVELOPING A TECHNOLOGY OF OBTAINING EXTRA VIRGIN OILS FROM..:

Ye. Kotliar
https://journals.ontu.edu.ua/index.php/foodtech/article/view/2554. , 2023

Link: https://doi.org/10.15673..

12

DEVELOPMENT OF A TECHNOLOGY OF OIL MADE FROM SEEDS OF GRAPE..:

Ye. Kotliar
https://journals.ontu.edu.ua/index.php/foodtech/article/view/2291. , 2022

Link: https://doi.org/10.15673..

13

PROSPECTS OF USE OF CRYSTOBILIZING PROTEIN-POLYSACCHARID CO..:

I. Shevchenko ; G. Polishchuk ; Ye. Kotliar..
https://journals.onaft.edu.ua/index.php/foodtech/article/view/1642. , 2020

Link: https://doi.org/10.15673..

14

USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTUR..:

O. Topchii ; Ye. Kotliar ; T. Honcharenko..
//journals.onaft.edu.ua/index.php/foodtech/article/view/1384. , 2019

Link: https://doi.org/10.15673..

15

DEVELOPMENT OF COOKED SMOKED SAUSAGE ON THE BASIS OF MUSKOV..:

V. Pasichnyi ; N. Bozhko ; V. Tischenko.
//journals.onaft.edu.ua/index.php/foodtech/article/view/1207. , 2018

Link: https://doi.org/10.15673..