Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Harrington's function"'
Autor:
K.E. Pivnyk, V.A. Slepov
Publikováno v:
Finance and Credit. 26:270-284
Subject. The article analyzes the essence of financial policy as a factor of effective development of companies. Evaluating the effectiveness of companies' financial policies is a significant scientific and practical problem. It determines the choice
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6feb6e33424e94171c4fa32a547f5c3
https://doi.org/10.24891/fc.26.2.270
https://doi.org/10.24891/fc.26.2.270
Publikováno v:
Модели, системы, сети в экономике, технике, природе и обществе, Iss 3 (2022)
Background. With the introduction of the updated regulatory legal documents regulating the procedures for the implementation of supervisory activities and preventive work, inquiries on fire cases, licensing and the provision of services in the fiel
Externí odkaz:
https://doaj.org/article/bcf7192ddd974d3db0046c9e10f3771b
Publikováno v:
Agricultural and Resource Economics, Vol 6, Iss 3, Pp 171-190 (2020)
Purpose. The purpose of this article is to form a methodology for assessing the innovative potential of agricultural engineering enterprises using the Harrington’s desirability function. Methodology / approach. The general scientific and special m
Externí odkaz:
https://doaj.org/article/b738247cc3cb4e75a8f7a47a8380e018
Akademický článek
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Publikováno v:
Технічні науки та технології; № 4(26) (2021): ТЕХНІЧНІ НАУКИ ТА ТЕХНОЛОГІЇ; 121-128
Technical sciences and technology; No. 4(26) (2021): TECHNICAL SCIENCES AND TECHNOLOGIES; 121-128
Технические науки и технологии; № 4(26) (2021): ТЕХНІЧНІ НАУКИ ТА ТЕХНОЛОГІЇ; 121-128
Technical sciences and technology; No. 4(26) (2021): TECHNICAL SCIENCES AND TECHNOLOGIES; 121-128
Технические науки и технологии; № 4(26) (2021): ТЕХНІЧНІ НАУКИ ТА ТЕХНОЛОГІЇ; 121-128
The main feature of the quality of flour confectionery is the safety of raw materials, the absence of harmful substances, high nutritional value. The problem of assessing the quality and nutritional value of sponge cake is solved on the basis of comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::3c5cfd92be85c1ace0ed4f1169739808
http://tst.stu.cn.ua/article/view/256590
http://tst.stu.cn.ua/article/view/256590
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Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c99b69d749e8651416d63da0708702c
Purpose. The purpose of this article is to form a methodology for assessing the innovative potential of agricultural engineering enterprises using the Harrington’s desirability function. Methodology / approach. The general scientific and special me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af1217602f86e19b02de105bdb5bc2b6
Autor:
Shulga, Oksana1, Koretska, Iryna1 tac16@ukr.net, Chorna, Anastasiia1, Shulga, Sergij1, Yingmei Lin2
Publikováno v:
Ukrainian Food Journal. 2023, Vol. 12 Issue 3, p336-351. 16p.
Publikováno v:
Tehnologìčnij Audit ta Rezervi Virobnictva, Vol 2, Iss 4(22), Pp 29-34 (2015)
The paper presents the results of analytical and experimental studies of the possibility of combining the fats of animal and vegetable origin in formulations of liver pate of functional purpose. The analysis of the fatty acid composition of vegetable
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb05a96cce120c095be8ad85e258e5c1
http://journals.uran.ua/tarp/article/view/40509
http://journals.uran.ua/tarp/article/view/40509
Akademický článek
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