V. Palamarchuk

Hydrolysis of Vegetable Raw Pectin-Containing Materials Under Vibration and Centrifugal Mixing of Liquid Environment

I. Palamarchuk, V. Palamarchuk, M. Gudzenko, 2021 .

TECHNICAL AND ECONOMIC SUBSTANTIATION OF THE PROCESS OF SEMI-FLUIDISATION TREATMENT OF FRUIT AND BERRY PRODUCTS

V. Palamarchuk, I. Palamarchuk, V. Sarana, 2022, Animal Science and Food Technology.

Use of ultra-high-temperature processing of raw milk to improve cheese quality

V. Palamarchuk, V. Sukhenko, T. Semko, 2019 .

APPLICATION OF ULTRA-HIGH-TEMPERATURE PROCESSING OF RAW MILK TO IMPROVE CHEESE QUALITY

V. Palamarchuk, V. Sukhenko, T. Semko, 2019 .

Mathematical modelling of quality assessment of cooked sausages with the addition of vegetable additives

M. Mushtruk, I. Palamarchuk, V. Palamarchuk, 2023, Potravinarstvo Slovak Journal of Food Sciences.

The production of the innovative craft cheese "Anchan"

V. Palamarchuk, O. Ivanishcheva, T. Semko, 2022, Potravinarstvo Slovak Journal of Food Sciences.