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Yancheva, Maryna
26
results:
Search for persons
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Format
Online (26)
Mediatypes
Articles (Online) (5)
OpenAccess-fulltext (21)
Languages
english (21)
Sorted by: Relevance
Sorted by: Year
?
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/..
1-15