Zobrazeno 1 - 4
of 4
pro vyhledávání: '"E. N. Pirogova"'
Publikováno v:
Пищевые системы, Vol 7, Iss 1, Pp 157-164 (2024)
The article presents comparative studies of the composition, physico-chemical and structural-mechanical characteristics of butter samples produced by the method of converting high-fat cream from domestic raw materials, and foreign-made but- ter by ch
Externí odkaz:
https://doaj.org/article/e6a4ca9a6f1445088b7216e7f0020239
Publikováno v:
Пищевые системы, Vol 3, Iss 4, Pp 15-19 (2021)
The aim of the research was to study the features of the structure of low-fat butter and butter pastes, which, in terms of composition and properties, more fully meet the requirements of a healthy diet than high-fat types of butter. The objects of re
Externí odkaz:
https://doaj.org/article/4c3b2e9507d249d2bdccc8ca4547d063
Autor:
G. N. Kaydanovskiy, E. N. Pirogova
Publikováno v:
Радиационная гигиена, Vol 5, Iss 2, Pp 41-47 (2015)
The paper analyses the main sources of measurement errors of individual doses in personnel performed within the thermoluminescence technique and gives recommendations to minimize these errors. The reasons that reduce reliability of effective dose ass
Externí odkaz:
https://doaj.org/article/13ec9b88eaa64ead9fdb88c519c41b75
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1052:012096
The nutritional structure of various categories of Russian citizens is characterized by insufficient consumption of especially biologically valuable food nutrients, such as vitamins, microelements, polyunsaturated fatty acids. Currently, more and mor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23c52c3c470d913e381eab5e1d2927bd
https://doi.org/10.1088/1755-1315/1052/1/012096
https://doi.org/10.1088/1755-1315/1052/1/012096