V. Pasichnyi

Nanocomposite influence on functional indicators of plant origin protein preparations

Authors: 
S. Ivanov, V. Pasichnyi, I. Strashinskyi, О. Fursik

Use of arotene containing protein-fatty emulsions in culinary technology of half-finished products from increased nutritional value poultry meat

Authors: 
V. Pasichnyi, A. Geredchuk, M. Gerasymenko

Improvement of convective-infrared drying of the protein composition

Authors: 
L. Strelchenko, I. Dubkovetskyi, І. Malezhik, V. Pasichnyi, I. Strashinskyi, R. Kolomiets