The Technology of Food Products on the Base of Gelatinizers with Qualitative Modified Functional Properties

Fedir Pertsevoy , N.V. Kamsulina , L. Khomichak , M. Yancheva , I. Kropivnytska , Barbara Garncarek , Zbigniew Garncarek , Tadeusz Miśkiewicz , A. Foshchan , A. Kolesnyk , O. Vlasov , F. Snegur , L. Chuiko


Book typeMonograph
Author Fedir Pertsevoy
Fedir Pertsevoy,,
, N.V. Kamsulina
N.V. Kamsulina,,
, L. Khomichak
L. Khomichak,,
, M. Yancheva
M. Yancheva,,
, I. Kropivnytska
I. Kropivnytska,,
, Barbara Garncarek (IChaFT / KBŻ / ZMB)
Barbara Garncarek,,
- Zakład Mikrobiologii i Biosyntezy
, Zbigniew Garncarek (EaE / IChaFT / KBŻ)
Zbigniew Garncarek,,
- Katedra Biotechnologii Żywności
, Tadeusz Miśkiewicz (EaE / IChaFT / DBE)
Tadeusz Miśkiewicz,,
- Department of Bioprocessing Engineering
, A. Foshchan
A. Foshchan,,
, A. Kolesnyk
A. Kolesnyk,,
et al.`
Publisher name (outside publisher list) Kharkiv State University of Food Technology and Trade; Wroclaw University of Economics
Publishing place (Publisher address)Ukraine; Poland
Issue year2012
Publication size in sheets14.25
Languageen angielski
Score (nominal)25
Citation count*
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.