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Publications by Jaroslava Vavrysevych
Investigation of the Influence of Cryopowders “Broccoli” and “Laminaria” on Quality Parameters of Cheese Masses of Different Fat
EUREKA: Life Sciences
Related publications
The Influence of Fat Globule Membrane Material on the Microstructure of Low-Fat Cheddar Cheese
International Dairy Journal
Applied Microbiology
Biotechnology
Food Science
Impact of Different Casein to Fat Ratios on the Physicochemical Composition, Functionality and Sensory Quality of Mozzarella Cheese
International Journal of Food and Allied Sciences
Influence of Ecologically Safe Plant Growth Regulators on Yield and Quality of Broccoli
Vegetable crops of Russia
Determining the Influence of the Composition of Milk From Cows of Different Breeds on Quality Indicators for the Dutch-Type Cheese
EasternEuropean Journal of Enterprise Technologies
Control
Electronic Engineering
Industrial
Mechanical Engineering
Energy Engineering
Applied Mathematics
Systems Engineering
Manufacturing Engineering
Computer Science Applications
Electrical
Innovation
Management of Technology
Power Technology
The Influence of the Broccoli (Brassica Oleracea Var. Itálica)fill Weigth on Postharvest Quality
Food Science and Technology
Biotechnology
Food Science
Influence of Cheese-Making Recipes on the Composition and Characteristics of Camembert-Type Cheese
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Influence of Different Parameters on Shear Wave Velocity
International Journal of Recent Technology and Engineering
Engineering
Management of Technology
Innovation
Substantiation of the Choice of Fillers for Cottage Cheese Masses
EUREKA: Life Sciences
Effect of Quinoa (Chenopodium Quinoa) Flour on the Production and Quality of Low-Fat Camel Milk Processed Cheese Spread
Pakistan Journal of Biological Sciences
Agronomy
Crop Science
