Please use this identifier to cite or link to this item:
https://repo.btu.kharkov.ua//handle/123456789/23315Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Pertsevоy, F. | - |
| dc.contributor.author | Gurskyi, P. | - |
| dc.contributor.author | Ladyka, V. | - |
| dc.contributor.author | Ianchik, M. | - |
| dc.contributor.author | Krapivnytska, I. | - |
| dc.contributor.author | Omelchenko, S. | - |
| dc.contributor.author | Bredykhin, V. | - |
| dc.contributor.author | Kis, V. | - |
| dc.contributor.author | Marenkova, T. | - |
| dc.contributor.author | Garncarek, Z. | - |
| dc.date.accessioned | 2023-02-18T12:49:59Z | - |
| dc.date.available | 2023-02-18T12:49:59Z | - |
| dc.date.issued | 2021 | - |
| dc.identifier.citation | Food technology using structurants: the monograph; F. Pertsevoy, P. Gurskyi, V. Ladyka, [etc.]. Kharkiv : Dissa+, 2021. 252 p. | uk_UA |
| dc.identifier.isbn | 978-617-7927-44-9 | - |
| dc.identifier.uri | https://repo.btu.kharkov.ua//handle/123456789/23315 | - |
| dc.description.abstract | The monograph substantiates and develops the technology of gelled products based on gel formers with changed functional properties. The publication can be useful for a wide range of scientists and practitioners, researchers, graduate students, students majoring in "Food Technology", as well as for practitioners in the food industry and restaurants. | uk_UA |
| dc.language.iso | en | uk_UA |
| dc.publisher | Kharkiv : Dissa+ | uk_UA |
| dc.title | Food technology using structurants | uk_UA |
| dc.type | Book | uk_UA |
| Appears in Collections: | Монографії | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Mon_Food technology_2021 .pdf | 3.99 MB | Adobe PDF | View/Open |
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