| 2014 |
| 1 | Content iodine in sauces of type emulsion [Electronic resource] / M. Bakirov, M. Golovko, M. Serik, T. Golovko // Ukrainian Food Journal. - 2014. - Vol. 3, Issue 2. - P. 244-249 | Повний текст |
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| 2 | Micro structural characteristics of minced meat products from use of protein-mineral additive [Electronic resource] / M. Golovko, M. Serik, T. Golovko, V. Polupan // Ukrainian food journal. - 2014. - Vol. 3, № 2. - P. 236-242 | Повний текст |
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| 3 | Effect of protein and mineral additive on consumer characteristics of meat emulsion products [Text] / I. Shurduk, M. Serik, S. Antonenko, N. Fedak // Ukrainian Food Journal. - 2014. - Vol. 3, № 4. - P. 524-533 | |
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