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Igor Strashynskyi
Igor Strashynskyi
National University of Food Technologies
Food science
protein content
Mathematics
Organoleptic
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7
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2
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The quality characteristics of sausage prepared from different ratios of fish and duck meat
2021
Nataliia Bozhko
Vasyl Tischenko
Vasyl Pasichnyi
Yevheniia Shubina
Oleksandr Kyselov
Andriy Marynin
Igor Strashynskyi
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Citations (2)
Determining the Nutritional Value and Quality Indicators of Meat-Containing Bread Made With Hemp Seeds Flour (Cannabis sativa L.)
2021
Social Science Research Network
Nataliia Bozhko
Vasyl Pasichnyi
Vasil Tischenko
Andriy Marynin
Yevgenia Shubina
Igor Strashynskyi
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Investigation of the Influence of the Rosemary Extract on the Oxidizing Stability of Fats of Semi-Smoked Sausages with Peking Duck Meat
2020
Social Science Research Network
Nataliia Bozhko
Vasyl Pasichnyi
Andriy Marynin
Vasyl Tischenko
Igor Strashynskyi
Oleksandr Kyselov
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