E-LIB Suche - Ergebnisse für: Yancheva, Maryna

1

Improving the production technique of meat chopped semi-fin..:

Zahorulko, Andrii ; Zagorulko, Aleksey ; Yancheva, Maryna...
Eastern-European Journal of Enterprise Technologies. 2 (2023) 11 (122) - p. 6-14 , 2023

Link: https://doi.org/10.15587..

2

Devising a technique and designing an apparatus for obtaini..:

Pak, Andrey ; Оnishchenko, Vyacheslav ; Yancheva, Maryna...
Eastern-European Journal of Enterprise Technologies. 3 (2023) 11 (123) - p. 6-15 , 2023

Link: https://doi.org/10.15587..

3

The study of the intensification of technological parameter..:

Bal-Prylypko, Larysa ; Yancheva, Maryna ; Paska, Mariia...
Potravinarstvo Slovak Journal of Food Sciences. 16 (2022) - p. 27-41 , 2022

Link: https://doi.org/10.5219/..

4

PROBATION OF THE IMPROVED UNINTERRUPTED PASTEURIZATION SET ..:

Zahorulko, Andrii ; Zagorulko, Aleksey ; Yancheva, Maryna..
EUREKA: Life Sciences. 4 (2020) - p. 20-26 , 2020

Link: https://doi.org/10.21303..

5

PROBATION OF THE APPARATUS FOR LOW-TEMPERATE PROCESSING OF ..:

Zahorulko, Andrii ; Zagorulko, Aleksey ; Yancheva, Maryna...
EUREKA: Life Sciences. 1 (2019) - p. 35-43 , 2019

Link: https://doi.org/10.21303..

6

The study of the intensification of technological parameter..:

Bal-Prylypko, Larysa ; Yancheva, Maryna ; Paska, Mariia...
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1712/2038. , 2022

Link: https://potravinarstvo.c..

7

PROBATION OF THE IMPROVED UNINTERRUPTED PASTEURIZATION SET ..:

Zahorulko, Andrii ; Zagorulko, Aleksey ; Yancheva, Maryna..
http://journal.eu-jr.eu/life/article/view/1544/1421. , 2020

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

8

Improvement of the continuous "pipe in pipe" pasteurization..:

Zahorulko, Andrii ; Zagorulko, Aleksey ; Yancheva, Maryna...
http://journals.uran.ua/eejet/article/view/208990/210800. , 2020

Link: http://journals.uran.ua/..

9

Increasing the efficiency of heat and mass exchange in an i..:

Zahorulko, Andrii ; Zagorulko, Aleksey ; Yancheva, Maryna...
http://journals.uran.ua/eejet/article/view/218695/220743. , 2020

Link: http://journals.uran.ua/..

10

PROBATION OF THE APPARATUS FOR LOW-TEMPERATE PROCESSING OF ..:

Zahorulko, Andrii ; Zagorulko, Aleksey ; Yancheva, Maryna...
http://journal.eu-jr.eu/life/article/view/837/844. , 2019

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

11

Development of the plant for low-temperature treatment of m..:

Zahorulko, Andrii ; Zagorulko, Aleksey ; Yancheva, Maryna...
http://journals.uran.ua/eejet/article/view/154950/156735. , 2019

Link: http://journals.uran.ua/..

12

Improving the production technique of meat chopped semi-fin..:

Andrii Zahorulko ; Aleksey Zagorulko ; Maryna Yancheva...
http://journals.uran.ua/eejet/article/view/276249. , 2023

Link: https://doi.org/10.15587..

13

Devising a technique and designing an apparatus for obtaini..:

Andrey Pak ; Vyacheslav Оnishchenko ; Maryna Yancheva...
https://journals.uran.ua/eejet/article/view/279008. , 2023

Link: https://doi.org/10.15587..

14

Improving the production technique of meat chopped semi-fin..:

Andrii Zahorulko ; Aleksey Zagorulko ; Maryna Yancheva...
https://zenodo.org/record/7919812. , 2023

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

15

The study of the intensification of technological parameter..:

Larysa Bal-Prylypko ; Maryna Yancheva ; Mariia Paska...
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1712. , 2022

Link: https://doi.org/10.5219/..