Larisa Vatslavovna Bal'-Prilipko
Dean of the Faculty of Food Technology and Quality Control of Agroindustrial Complex,
Doctor of Technical Sciences, Professor
National University of Bioresources and Environmental Management of Ukraine
16 Polkovnika Potekhina St., Kiev, 03041
Ukraine
Author's articles:
THE INFLUENCE OF STARTING CULTURES ON EPIDEMIOLOGICAL AND QUALITATIVE INDICATORS OF MEAT SNACKS
The article is devoted to the influence of bacterial preparations on the quality indicators of meat snacks, as well ...
USING OF BIOTECHNOLOGICAL METHODS DURING THE SALTING PROCESS OF RAW MEAT MATERIAL
The article is devoted to the application of biotechnological methods in the process of salting for raw meat materials, their ...
A TECHNOLOGY OF SPECIALIZED MEAT CANNED FOODS
The article presents the results of the stage of complex studies of the work, which consisted in the development of ...
APPLICATION OF FUNCTIONAL INGREDIENTS IN THE MEAT CANNING INDUSTRY
The article presents the results of the analtical analysis of literature regarding the usage of functional ingredients in the canning ...
THE PROPERTIES OF FORCEMEAT SYSTEMS MANUFACTURED WITH THE USE OF BIOTECHNOLOGICAL METHODS
The article presents the results of the research described in the thesis work dedicated to the development of a modern ...
THE ANALITICAL SCREENING OF BACTERIAL PREPARATIONS APLICATION IN THE PRODUCTION OF MEAT PRODUCTS
The article presents some results of a large-scale analytical screening regarding the fundamental ways of bacterial preparations application in the ...
THE APPLICATION OF ACTIVATED WATER AS THE MAIN COMPONENT OF BRINES FOR MEAT PRODUCTS
The article presents the results of an analytical screening of the literature regarding the use of electrochemically activated water as ...
