| ÍÅÒÐÀÄÈÖ²ÉͲ ²ÍÃвÄȪÍÒ²  ÑÓ×ÀÑÍÈÕ ÒÅÕÍÎËÎòßÕ ÃÌÑ Ãàëèíà Âñåâîëîä³âíà Øëàïàê, Íàä³ÿ Ãðèãîð³âíà Àçàðîâà, Íàä³ÿ Ìèõàéë³âíà ... Scientific Works 83 (2), 44-49, 2019 | 1 | 2019 |
| Óäîñêîíàëåííÿ òà îïòèì³çàö³ÿ ðåöåïòóðè áàãàòîêîìïîíåíòíèõ ðèáíèõ êîíñåðâ³â ÍÌ Êóøí³ðåíêî Science and Education a New Dimension. Natural and Technical Sciences, VII …, 2019 | 1 | 2019 |
| Ðîçðîáêà ïàðàìåòð³â òåïëîâî¿ îáðîáêè íàï³âêîíñåðâ³â ³ç ìîðåïðîäóêò³â ÊÍÌ Ç³í÷åíêî Âàëåíòèíà ²âàí³âíà Äîáðîáàá³íà Ëþáîâ Áîðèñ³âíà Õàð÷îâà íàóêà ³ òåõíîëîã³ÿ, 101-103, 2011 | 1 | 2011 |
| USE OF POULTRY MEAT WITH SALMONELLOSIS IN THE PRODUCTION OF SAUSAGES SD Patyukov, AG Fugol, NM Kushnirenko, NG Azarova ÏÐÎÃÐÀÌÍÈÉ ÊÎ̲ÒÅÒ, 172, 2022 | | 2022 |
| ÊÎÏ×ÅÍÀ ÐÈÁÍÀ ÏÐÎÄÓÊÖ²ß - ÑÓ×ÀÑͲ ÒÅÍÄÅÍÖ²¯ ÐÎÇÂÈÒÊÓ ÊÍÌ Ðèñü Ì.Î., Ãåîð㳺â Â.Ñ. Çá³ðíèê ìàòåð³àë³â ÕV Âñåóêðà¿íñüêî¿ íàóêîâî-ïðàêòè÷íî¿ êîíôåðåíö³¿ ìîëîäèõ …, 2022 | | 2022 |
| ÐÈÁͲ ÏÐÅÑÅÐÂÈ - Á²ÎËÎò×ÍÀ Ö²ÍͲÑÒÜ ÀÇÎÒÎÂ̲ÑÍÈÕ ÐÅ×ÎÂÈÍ ÊÍÌ Áóäÿê Â.². Çá³ðíèê ìàòåð³àë³â ÕV Âñåóêðà¿íñüêî¿ íàóêîâî-ïðàêòè÷íî¿ êîíôåðåíö³¿ ìîëîäèõ …, 2022 | | 2022 |
| ÐÈÁͲ ÊÎÍÑÅÐÂÈ - ÄÆÅÐÅËÎ ÊÎÐÈÑÍÈÕ ÍÓÒвªÍҲ  ÕÀÐ×ÓÂÀÍͲ ÍÀÑÅËÅÍÍß ÓÊÐÀ¯ÍÈ Êðàâ÷åíêî Î.Î., Á³ëàí Î.Â. ÊÍÌ Êðàâ÷åíêî Î.Î., Á³ëàí Î.Â. Çá³ðíèê ìàòåð³àë³â ÕV Âñåóêðà¿íñüêî¿ íàóêîâî-ïðàêòè÷íî¿ êîíôåðåíö³¿ ìîëîäèõ …, 2022 | | 2022 |
| FEATURES OF THE PRODUCTION OF CANNED PRODUCTS FROM COMMERCIAL FISHERIES APONUT N. Kushnyrenko, Ph.D, Associate Professor, S. Patyukov, Ph.D Çá³ðíèê òåç äîïîâ³äåé ̳æíàðîäíî¿ íàóêîâî-ïðàêòè÷íî¿ êîíôåðåíö³¿ …, 2022 | | 2022 |
| Anatomical and histological differences between meat and greasy breeds of pigs SD Patyukov, AG Fugol, AS Palamarchuk, NM Kushnirenko | | 2022 |
| Distance education N Kushnirenko, S Patyukov | | 2022 |
| Ðîçðîáêà ðåæèì³â ñòåðèë³çàö³¿ ðèáíèõ êîíñåðâ³â ç ðèá âíóòð³øí³õ âîäîéì ÀÑ Ïàëàìàð÷óê, ÑÄ Ïàòþêîâ, ÍÌ Êóøí³ðåíêî | | 2021 |
| Âèâ÷åííÿ âïëèâó äîçð³âà÷³â íà ñåíñîðí³ ïîêàçíèêè ñóøåíî-â'ÿëåíî¿ ðèáíî¿ ïðîäóêö³¿ ÀÑ Ïàëàìàð÷óê, ÎÀ Ãëóøêîâ, ÍÌ Êóøí³ðåíêî | | 2021 |
| Âèâ÷åííÿ âïëèâó äîçð³âà÷³â íà ñåíñîðí³ ïîêàçíèêè ñóøåíî-â'ÿëåíî¿ ðèáíî¿ ïðîäóêö³¿ ÍÌÊ ÀÑ Ïàëàìàð÷óê, ÎÀ Ãëóøêîâ Çá³ðíèê òåç äîïîâ³äåé 81-¿ íàóêîâî¿ êîíôåðåíö³¿ âèêëàäà÷³â àêàäå쳿, Îäåñà …, 2021 | | 2021 |
| Ðîçðîáêà ðåæèì³â ñòåðèë³çàö³¿ ðèáíèõ êîíñåðâ³â ç ðèá âíóòð³øí³õ âîäîéì ÍÌÊ ÀÑ Ïàëàìàð÷óê, ÑÄ Ïàòþêîâ Çá³ðíèê òåç äîïîâ³äåé 81-¿ íàóêîâî¿ êîíôåðåíö³¿ âèêëàäà÷³â àêàäå쳿, Îäåñà …, 2021 | | 2021 |
| ÓÄÎÑÊÎÍÀËÅÍÍß ÒÅÕÍÎËÎò¯ ÑÒÅÐÈ˲ÇÎÂÀÍÈÕ ÁÀÍÎ×ÍÈÕ ÊÎÍÑÅÐÂ²Â Ç ÎÁ’ªÊҲ ÒÎÂÀÐÍÎÃÎ ÐÈÁÍÈÖÒÂÀ ÊÍÌ Áë³äàð Ä.Î. ÇÁ²ÐÍÈÊ ÌÀÒÅвÀ˲ ÕIV Âñåóêðà¿íñüêî¿ íàóêîâî-ïðàêòè÷íî¿ êîíôåðåíö³¿ ìîëîäèõ …, 2021 | | 2021 |
| Pros and cons of distance learning N Kushnirenko, A Palamarchuk, S Patyukov | | 2021 |
| ÂÈÊÎÐÈÑÒÀÍÍß ÂÒÎÐÈÍÍÈÕ ÐÈÁÍÈÕ ÐÅÑÓÐÑ²Â Ç ÐÈÁ ÂÍÓÒвØÍ²Õ ÂÎÄÎÉÌ ÏÐÈ ÐÎÇÐÎÁÖ² ÒÅÕÍÎËÎò¯ ÃÅËÅÏÎIJÁÍÈÕ ÇÀËÈÂÎÊ ÎÀà Íàä³ÿ Ìèõàéë³âíà Êóøí³ðåíêî, Àííà Ñòàíèñëàâîâíà Ïàëàìàð÷óê, Ñåðã³é ... Scientific Works 84 (2), 49-56, 2020 | | 2020 |
| USE OF NATURAL BIOPOLYMERS AS PROTECTIVE COATINGS DURING COLD TREATMENT AND STORAGE OF INLAND WATER FISH. S Patyukov, A Fugol, A Palamarchuk, N Kushnirenko Scientific Works 84 (2), 2020 | | 2020 |
| Use of summer savory as a preservative in meat products SD Patyukov, AG Fugol, AS Palamarchuk, NM Kushnirenko | | 2020 |
| ²ííîâàö³éí³ òåõíîëî㳿 îñâ³òè ÀÑ Ïàëàìàð÷óê, ÍÌ Êóøí³ðåíêî, àØëàïàê | | 2020 |
Palamarchuk AnnaOdessa National University of Technology, Department of Meat, Fish and Seafood TechnologyVerified email at onaft.edu.ua
