Zobrazeno 1 - 10
of 96
pro vyhledávání: '"A. S. Pavlovsky"'
Autor:
N. V. Kutsevolova, Yu. E. Makhno, A. E. Kuklenko, E. V. Vasiliauskiene, I. V. Andronova, M. A. Sanchenko, E. M. Dorofeeva, D. A. Magomedova, A. S. Pavlovsky, E. V. Semenikhina
Publikováno v:
Клиническая практика, Vol 9, Iss 3, Pp 50-53 (2018)
Despite the large arsenal of analgetics acting through different pharmacological mechanisms and the development of various anesthesia methods, the problem of postoperative pain treatment still remains urgent. Providing a complete pain relief after a
Externí odkaz:
https://doaj.org/article/dfd4fe1ca672475b83c2e3050213c093
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 99, Pp 27-31 (2023)
The paper investigates the implementation of the HACCP system (Hazard Analysis and Critical Control Points) in the restaurant business. Restaurant facilities produce not only culinary products, but also a variety of bakery, flour confectionery and co
Externí odkaz:
https://doaj.org/article/c8a9e1118ca24d139a43e3f1b03e03bc
Autor:
A. Salavelis, S. Pavlovsky
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 21, Iss 1, Pp 15-20 (2021)
The article is devoted to the problem of organizing a balanced diet of student youth who are engaged in active sports. The authors of the article conducted a general analysis of problematic aspects of the organization of these types of nutrition of y
Externí odkaz:
https://doaj.org/article/b9b455a9975648a3a870ed9fea5d0d89
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 22, Iss 1 (2022)
The article examines the main trends in obtaining new types of confectionery products with a balanced composition and functional properties, the production of which is based on the use of a product of plant raw materials processing - carob. Studies o
Externí odkaz:
https://doaj.org/article/37e8b6eb534f40e88b6dc555a7f4c060
Autor:
A. Pavlovsky, N. L. Fiad, M. V. Prates, I. Fernandez, N. Kurgansky, A. Cerutti, F. Sackmann, F. Negri Aranguren, P. Negri Aranguren, G. Remaggi, L. Ferrari, R. Mariano, L. Guanchiale, J. Maradei, F. Giuliani, E. Roveri, A. Enrico, S. Zabaljauregui, M. D. R. Cabrejo, C. Gumpel, A. I. Varela, M. Riddick, S. Pavlovsky
Publikováno v:
HemaSphere, Vol 6, Pp 971-972 (2022)
Externí odkaz:
https://doaj.org/article/1ef2defd200f481881f0f69e87ae1a57
Publikováno v:
Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 25:27-31
The paper investigates the implementation of the HACCP system (Hazard Analysis and Critical Control Points) in the restaurant business. Restaurant facilities produce not only culinary products, but also a variety of bakery, flour confectionery and co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::170efffb8c466445bd95bb851718f554
https://doi.org/10.32718/nvlvet-f9905
https://doi.org/10.32718/nvlvet-f9905
Publikováno v:
Ukrainian Scientific Medical Youth Journal, Vol 3, Iss 89, Pp 108-115 (2015)
Summary. Naturally, any contact with a foreign agent of the body considers as a stress. Thus, in the process of exogenous or endogenous stimulation ultimately the activation sympathoadrenal system, components whose main players are catecholamines. A
Externí odkaz:
https://doaj.org/article/d02f6d6cffb8490d89e21c191cfc8f56
Autor:
S. Pavlovsky
Publikováno v:
Neurology Bulletin. :175-186
In this session, we will allow ourselves to report the observations made in the laboratory and the highly respected teacher, prof. N.A.Mislavsky, on the structure of the spinal cord in sterlets.Our communication will be reduced, mainly, to the descri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afad69c7b29c878ab3f563d8ab45e52c
https://doi.org/10.17816/nb46959
https://doi.org/10.17816/nb46959
Autor:
Irina Tkachova, S. S. Pavlovsky
Publikováno v:
The Scientific and Technical Bulletin of the Institute of Animal Science NAAS of Ukraine. :117-128
The purpose of this work was to study the main factor of breeding – the quality of stallions. The material for research was a database and catalogues of stallions of the Novoalexandrovsky draft breed, allowed for breeding use. The pedigrees of stal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40c759fa4d5ac53576b3a9074a6e3149
https://doi.org/10.32900/2312-8402-2020-123-117-128
https://doi.org/10.32900/2312-8402-2020-123-117-128
Publikováno v:
Grain Products and Mixed Fodder’s. 22
The article examines the main trends in obtaining new types of confectionery products with a balanced composition and functional properties, the production of which is based on the use of a product of plant raw materials processing - carob. Studies o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffe8e74ba2e1932f4d29a3600f2c75a2
https://doi.org/10.15673/gpmf.v22i1.2344
https://doi.org/10.15673/gpmf.v22i1.2344