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N. Povarova

6

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3

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2021
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KINETICS AND ENERGY OF POULTRY MEAT DEHYDRATION IN VACUUM AND MICROWAVE FIELD CONDITIONS

2019 Food Science and Technology International
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Research of compositions of protein additives of animal and plant origin and their use in meat products

2019
- N. Povarova
- L. Melnyk
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OVERVIEW OF POPULAR APPROACHES IN CREATING CLIENT-SERVER APPLICATIONS BASED ON SCIENTOMETRICS ONAFTS’ PLATFORM

2018 Automation Technological and Business-Processes
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LEGISLATIVE BASE СOMPARATIVE ANALYSIS OF THE FOOD ADDITIVES USE IN UKRAINE AND THE EUROPEAN UNION

2015
- J. Kozonova
- N. Povarova
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