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Oleksandr Shevchenko

National University of Food Technologies

Volodymyrska St, 68

Kyiv

Ukraine

  • National University of Food Technologies

SCHOLARLY PAPERS

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Scholarly Papers (2)

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1.

Substantiating the Optimized Shelf Life of Pasteurized Sausages With the Elements of Active Packaging

Eastern-European Journal of Enterprise Technologies, 4(11 (106)), 46-54. doi: 10.15587/1729-4061.2020.209588
Number of pages: 9 Posted: 11 Jan 2021
Vasyl Pasichnyi, Oleksandr Shevchenko, Oleg Khrapachov, Andriy Marynin, Irina Radzievskaya, Yuliiа Matsuk, Alina Geredchuk and Mikhail Kuligin
National University of Food Technologies, National University of Food Technologies, LLC "Sirius Extrusion, National University of Food Technologies, National University of Food Technologies, Oles Нonchar Dnipro National University, Poltava University of Economics and Trade and Kherson National Technical University
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small sausages; pasteurization; storage; residual nitrite; peroxide peroxide value; acid value; microflora

2.

Prognostication of Storage Terms for Pasteurized Sausages with Active Package Elements

EUREKA: Life Sciences, (4), 34-43 (2020). doi:10.21303/2504-5695.2020.001376
Number of pages: 10 Posted: 02 Jun 2021
Vasyl Pasichnyi, Oleksandr Shevchenko, Oleg Khrapachov, Andriy Marynin, Irina Radzievskaya, Yuliiа Matsuk, Alina Geredchuk and Mikhail Kuligin
National University of Food Technologies, National University of Food Technologies, LLC "Sirius Extrusion, National University of Food Technologies, National University of Food Technologies, Oles Нonchar Dnipro National University, Poltava University of Economics and Trade and Kherson National Technical University
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small sausages, sorts, pasteurization, lipids spoilage, active package