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Nataliia Ilina

Kharkiv Petro Vasylenko National Technical University of Agriculture

Alshevsky str.

44

Kharkiv, 61020

Ukraine

  • Kharkiv Petro Vasylenko National Technical University of Agriculture

SCHOLARLY PAPERS

2

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Scholarly Papers (2)

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1.

The Effect of Storing Temperature and Variety Features on the Culinary Properties of Potato

Eastern-European Journal of Enterprise Technologies, 5(11 (107)), 43-53, 2020. doi: 10.15587/1729-4061.2020.214930
Number of pages: 11 Posted: 14 Jan 2021
Ludmila Pusik, Vlаdimir Pusik, Gennadii Postnov, Iryna Safronska, Nataliia Ilina, Nina Lyubymova, Galyna Sukhova and Yana Hrynova
Independent, affiliation not provided to SSRN, Kharkiv Petro Vasylenko National Technical University of Agriculture, Luhansk National Agrarian University, Kharkiv Petro Vasylenko National Technical University of Agriculture, Kharkiv Petro Vasylenko National Technical University of Agriculture, Kharkiv national agrarian University named after V. V. Dokuchaev and Kharkiv national agrarian University named after V. V. Dokuchaev
Downloads 39 (1,196,171)

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storage temperature; weight loss; marketable product yield; culinary properties; potato tubers

2.

Investigation of Potato Storage Quality Depending on Variety Peculiarities

EUREKA: Life Sciences, (6), 23–31. doi: https://doi.org/10.21303/2504-5695.2020.001524
Number of pages: 9 Posted: 19 Feb 2021
Ludmila Pusik, Vlаdimir Pusik, Gennadii Postnov, Iryna Safronska, Nina Lyubymova, Galyna Sukhova, Nataliia Ilina and Yana Hrynova
Independent, affiliation not provided to SSRN, Kharkiv Petro Vasylenko National Technical University of Agriculture, Luhansk National Agrarian University, Kharkiv Petro Vasylenko National Technical University of Agriculture, Kharkiv national agrarian University named after V. V. Dokuchaev, Kharkiv Petro Vasylenko National Technical University of Agriculture and Kharkiv national agrarian University named after V. V. Dokuchaev
Downloads 35 (1,249,711)

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potato tubers; storage quality; mass losses; commodity product output; variety peculiarity; ripeness group