NADTOCHIY V.

ORCID: 
https://orcid.org/0000-0003-4183-3650

Hemp raw materials: new perspectives for the food industry

Authors: 
ROL N., NADTOCHIY V., VOVKOHON A., MERZLOVA H., KALININA G., HREBELNYK O.
DOI: 
https://doi.org/10.33245/2310-9289-2021-164-1-152-158

Setting the critical control points according to the HACCP system for the production of butter by whipping cream

Authors: 
VOVKOHON A., NADTOCHIY V., ROL N., MERZLOVA H., SLUSARENKO A., SLUSARENKO S., CHERNYUK S., KACHAN A., NEDASHKIVSKY V.
DOI: 
https://doi.org/10.33245/2310-9289-2020-158-2-128-138

The influence of different types of milking units on milk quality and safety

Authors: 
VOVKOHON A., NADTOCHIY V., KALININA G., HREBELNYK O., Fedoruk N., ZAGORUY L., Halai O., KACHAN A.

Yogurt quality indicators, based on storage length

Authors: 
NADTOCHIY V.