Showing 1 - 20 results of 30 for search 'Z. N. Khatko', query time: 0.02s Refine Results
  1. 1
    Prospects for the production of culinary products from turkey meat (a review)

    Prospects for the production of culinary products from turkey meat (a review) by Z. N. Khatko, A. S. Shirokova

    Published 2022-04-01
    Get full text
    Article
    Save to List
    Saved in:
  2. 2
    Mathematical models of complex formation of different types of pectin substances and their combinations

    Mathematical models of complex formation of different types of pectin substances and their combinations by Z. N. Khatko, A. A. Ashinova

    Published 2018-09-01
    Get full text
    Article
    Save to List
    Saved in:
  3. 3
    Analysis of consumption of cereals, bakery, pasta and potatoes by various population groups

    Analysis of consumption of cereals, bakery, pasta and potatoes by various population groups by Z. N. Khatko, E. M. Kolodina

    Published 2019-09-01
    Get full text
    Article
    Save to List
    Saved in:
  4. 4
    Development of white and red low-calorie functional purpose sauces using vegetable powders

    Development of white and red low-calorie functional purpose sauces using vegetable powders by Z. N. Khatko, M. A. Tamakhina

    Published 2021-06-01
    Get full text
    Article
    Save to List
    Saved in:
  5. 5
    Analysis of fruit and vegetable consumption by different population groups

    Analysis of fruit and vegetable consumption by different population groups by Z. N. Khatko, E. M. Kolodina

    Published 2019-06-01
    Get full text
    Article
    Save to List
    Saved in:
  6. 6
    Analysis of meat and fish products consumption by different population groups

    Analysis of meat and fish products consumption by different population groups by Z. N. Khatko, E. M. Kolodina

    Published 2019-03-01
    Get full text
    Article
    Save to List
    Saved in:
  7. 7
    The effect of pectin substances on the activation of starters for rye-wheat mini bread

    The effect of pectin substances on the activation of starters for rye-wheat mini bread by Z. N. Khatko, E. V. Naumova

    Published 2020-04-01
    Get full text
    Article
    Save to List
    Saved in:
  8. 8
    Enrichment of farinaceous dishes for functional nutrition with fruit powders of wild plants

    Enrichment of farinaceous dishes for functional nutrition with fruit powders of wild plants by Z. N. Khatko, T. B. Kolotiy, I. S. Polyakova

    Published 2020-04-01
    Get full text
    Article
    Save to List
    Saved in:
  9. 9
    THE EFFECT OF DOUGH PREPARATION METHODS USING BEET JUICE ON THE QUALITY INDICATORS OF WHITE FLOUR BREAD

    THE EFFECT OF DOUGH PREPARATION METHODS USING BEET JUICE ON THE QUALITY INDICATORS OF WHITE FLOUR BREAD by S. N. Yedygova, Z. N. Khatko, Z. R. Jolov

    Published 2022-11-01
    Get full text
    Article
    Save to List
    Saved in:
  10. 10
    Investigation of quality indicators of grape pomace of white and red grape varieties as pectin-containing raw materials used in the design of functional soft drinks

    Investigation of quality indicators of grape pomace of white and red grape varieties as pectin-containing raw materials used in the design of functional soft drinks by Z. N. Khatko, J. M. Begeretova, T. A. Belyavtseva

    Published 2024-01-01
    Get full text
    Article
    Save to List
    Saved in:
  11. 11
    Development of the technology of «Mozzarella» goat cheese with specified functional properties

    Development of the technology of «Mozzarella» goat cheese with specified functional properties by Z. N. Khatko, M. A. Gasheva, S. K. Kudainetova

    Published 2021-12-01
    Get full text
    Article
    Save to List
    Saved in:
  12. 12
    The influence of carrot juice on the quality indicators of wheat bread from the first grade flour

    The influence of carrot juice on the quality indicators of wheat bread from the first grade flour by S. N. Edygova, Z. N. Khatko, A. A. Teknedzhan

    Published 2019-03-01
    Get full text
    Article
    Save to List
    Saved in:
  13. 13
    Development of the recipe and technology of semi-finished mock cutlets of functional purpose

    Development of the recipe and technology of semi-finished mock cutlets of functional purpose by A. B. Tkhaishaova, Z. N. Khatko, N. A. Loban

    Published 2023-05-01
    Get full text
    Article
    Save to List
    Saved in:
  14. 14
    Analysis of the healthy food market in the Russian Federation and the Republic of Adygea

    Analysis of the healthy food market in the Russian Federation and the Republic of Adygea by G. V. Karamushko, Z. N. Khatko, N. Kh. Navasardyan

    Published 2021-02-01
    Get full text
    Article
    Save to List
    Saved in:
  15. 15
    Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution

    Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution by Z. N. Khatko, A. B. Tkhaishaova, M. A. Gasheva

    Published 2017-12-01
    Get full text
    Article
    Save to List
    Saved in:
  16. 16
    Development of an exemplary 10-day school menu in accordance with the requirements of Sanpin 2.3/2.4.3590-20

    Development of an exemplary 10-day school menu in accordance with the requirements of Sanpin 2.3/2.4.3590-20 by Z. N. Khatko, T. A. Belyavtseva, S. K. Kudainetova, M. A. Tamakhina

    Published 2022-04-01
    Get full text
    Article
    Save to List
    Saved in:
  17. 17
    Lean production as a competitive approach to managing the production and trading activities of a modern public catering enterprise

    Lean production as a competitive approach to managing the production and trading activities of a modern public catering enterprise by T. A. Dzhum, M. Yu. Tamova, S. K. Kuizheva, Z. N. Khatko

    Published 2023-05-01
    Get full text
    Article
    Save to List
    Saved in:
  18. 18
    Rationale for the use of quail meat in the production of food products for special purposes

    Rationale for the use of quail meat in the production of food products for special purposes by A. M. Patieva, Z. N. Khatko, S. V. Patieva, A. V. Zykova

    Published 2024-01-01
    Get full text
    Article
    Save to List
    Saved in:
  19. 19
    Medical and biological feasibility of the recipe for baby boiled sausages for feeding children with food intolerance

    Medical and biological feasibility of the recipe for baby boiled sausages for feeding children with food intolerance by A. V. Zykova, A. M. Patieva, Z. N. Khatko, S. V. Patieva

    Published 2023-12-01
    Get full text
    Article
    Save to List
    Saved in:
  20. 20
    Medical and biological justification for the use of venison in special food products

    Medical and biological justification for the use of venison in special food products by A. M. Patieva, Z. N. Khatko, S. V. Patieva, A. V. Zykova

    Published 2023-12-01
    Get full text
    Article
    Save to List
    Saved in:

Search Tools: