Zobrazeno 1 - 10
of 24
pro vyhledávání: '"E. V. Zaiko"'
Autor:
Yu. K. Yushina, D. S. Bataeva, M. D. Reshchikov, M. A. Grudistova, A. A. Makhova, E. V. Zaiko
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 2, Pp 117-124 (2024)
A review of regulatory documents on air control was carried out; approaches to air sampling at food industry enterprises and methods of air disinfection were considered. It has been established that air is one of the important aspects in ensuring the
Externí odkaz:
https://doaj.org/article/626856de332c4c94b036719131486913
Publikováno v:
Пищевые системы, Vol 6, Iss 4, Pp 463-470 (2024)
Express detection of viruses, in particular, norovirus (NoV) and hepatitis A virus (HAV), is becoming an extremely important task for food safety control. This study examines various approaches to recovery of viral particles and methods for RNA extra
Externí odkaz:
https://doaj.org/article/b29d4475c6e643e6b3134748b1495a25
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 4, Pp 273-281 (2024)
Disinfectants are used as the main agents against microorganisms circulating on the surfaces of food enterprises. However, the adaptive ability of microorganisms to form biofilms complicates the process of surface cleaning and reduces the effectivene
Externí odkaz:
https://doaj.org/article/54d8f78f84574660b872de59d52b7dd0
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 2, Pp 162-167 (2023)
Biofilm formation on equipment surfaces is a potential food safety hazard, providing increased resistance and persistence of pathogens and spoilage microorganisms in food production environments. The issue of preventing the biofilm formation is extre
Externí odkaz:
https://doaj.org/article/082f5fb85045480cb94cc3e01e14cda1
Publikováno v:
Doklady Belorusskogo gosudarstvennogo universiteta informatiki i radioèlektroniki, Vol 0, Iss 6, Pp 65-72 (2019)
A method for estimating and accounting for the statistical distributions of angels for the spatial orientation of an aircraft in the interest of adapting radar systems to changing observation conditions is considered. The influence of the object obse
Externí odkaz:
https://doaj.org/article/62ca2bd2e64f4c44a2c1de2f362e45cd
Publikováno v:
Doklady Belorusskogo gosudarstvennogo universiteta informatiki i radioèlektroniki, Vol 0, Iss 5, Pp 57-64 (2019)
The article is devoted to the increasing of the spatial orientation angles estimation accuracy of the aircraft with reference to radar systems. The structural device scheme of the spatial orientation angles estimation of the radar observation object
Externí odkaz:
https://doaj.org/article/a9a495d46d184ca9822977fa192e9dc0
Publikováno v:
Doklady Belorusskogo gosudarstvennogo universiteta informatiki i radioèlektroniki, Vol 0, Iss 4, Pp 40-47 (2019)
An important aspect of creation of effective recognition systems is the adaptation of radiolocation portraits to the corners of the spatial orientation of the observed object. The modeling complex for estimation of efficiency of the recognition syste
Externí odkaz:
https://doaj.org/article/e821f6ca5ea8460898e4bb45f7528f37
Autor:
Yu. A. Nikolaev, E. N. Tikhonova, G. I. El’-Registan, M. V. Zhurina, V. K. Plakunov, E. V. Demkina, E. V. Zaiko, D. S. Bataeva, N. A. Nasyrov, Yu. K. Yushina
Publikováno v:
Microbiology. 91:577-592
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edde4c3c653bd5ff8f3b7634590e3e19
https://doi.org/10.1134/s0026261722601403
https://doi.org/10.1134/s0026261722601403
Autor:
D. S. Bataeva, E. V. Zaiko
Publikováno v:
Теория и практика переработки мяса, Vol 1, Iss 3, Pp 4-13 (2016)
The risks associated with the presence of antimicrobial drug residues in meat and products of animal slaughter were determined. One of them is the emergence of antimicrobial resistance in pathogenic and conditionally pathogenic microorganisms isolate
Externí odkaz:
https://doaj.org/article/4c3eb0cef9b74d8e9768bf30078e7b05
Publikováno v:
Теория и практика переработки мяса, Vol 1, Iss 2, Pp 34-41 (2016)
In this work, the risk of contamination of cattle and pig carcasses with pathogens at different stages of their slaughter and processing was assessed. The analysis of meat (carcasses, half carcasses and cuts) and meat semi-prepared products from beef
Externí odkaz:
https://doaj.org/article/776453cc565d4996b90f85376d7d2c20