Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Andriy Marynin

The Study of Properties of Minces in Boiled Sausages With Functional Food Composition Use

EUREKA: Life Sciences

English

Related publications

Study of Formulation Development Based on the Pharmacokinetic Properties of Functional Food Components

Yakugaku Zasshi

Pharmaceutical Science

English

Pectin as a Functional Food Ingredient in the Composition of Marshmallow M.N.

Bulletin of the South Ural State University Series Food and Biotechnology

English

Chemical Composition, Physical and Sensory Properties of Bread Incorporated With Raw and Boiled African Fan Palm (Borassus Aethiopum) Root Flours

International Journal of Agricultural and Veterinary Sciences

English

Evaluation of the Physicochemical Properties of Fermented Sausages With Staphylococcus Xylosus and Lactobacillus Sakei

Pakistan Journal of Nutrition

Occupational Health

English

The Effect of Modification of Salt Composition on the Quality of Sausages Storage in Modified Atmosphere

Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura, Alimentaria, Piscaria et Zootechnica

English

Dried Probiotics for Use in Functional Food Applications

English

Use of Native Milk Whey in the Production of Smoked-Boiled Chicken Ham

BIO Web of Conferences

English

Development and Functional Properties of Low-Cost Complementary Food

African Journal of Food Science

English

Food Component Characteristics of Boiled-Dried Silver-Stripe Round Herring

Journal of the Korean Society of Food Science and Nutrition

English