Zobrazeno 1 - 10
of 143
pro vyhledávání: '"I. Basarab"'
Autor:
S. L. Konstantinov, G. I. Stryabkova, A. I. Basarab, V. N. Kravchuk, I. V. Kаzhanov, S. V. Ivanov, Zh. Yu. Chefranova, S. S. Markin
Publikováno v:
Рациональная фармакотерапия в кардиологии, Vol 19, Iss 5, Pp 495-501 (2023)
A case report of double thrombolytic therapy with non-immunogenic staphylokinase at a dose of 15 mg bolus over 15 s in a patient with a high-risk massive pulmonary embolism (PE) in the early postoperative period due to femoral wound is described. Aft
Externí odkaz:
https://doaj.org/article/00a80b5d525a478184b93f381c75a380
Autor:
George Coanda
Publikováno v:
Journal of the American Romanian Academy of Arts and Sciences. 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c30fc32c04d998b8d5fd0ec699ce9bbf
https://doi.org/10.14510/araj.2019.4203
https://doi.org/10.14510/araj.2019.4203
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 99, Pp 61-68 (2023)
This article focuses on the improvement of technology for marinated semi-finished products made from poultry meat. The production of marinated meat semi-finished products is gaining consumer preference, as they differ not only in sensory characterist
Externí odkaz:
https://doaj.org/article/d4c4111488bd46ae9cfdb6ebcf73d3b0
Using of non-traditional raw materials in the technology of cooked sausages with functional purposes
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 23, Iss 95, Pp 65-71 (2021)
In modern conditions of meat production, one of the priorities of the meat processing industry is the production of products with improved consumer properties. To perform this task, it is necessary to include in the industrial circulation of physiolo
Externí odkaz:
https://doaj.org/article/40cf192e4831432a855ed4808c9080ed
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 22, Iss 94, Pp 37-43 (2020)
Due to the deficiency of certain nutrients in the diet of athletes and many categories of the population, there is a need for more targeted use of meat and meat products and the inclusion of traditional foods with physiologically functional ingredien
Externí odkaz:
https://doaj.org/article/b02c7ebac36a41b98c1256aa569fbd65
Publikováno v:
Alʹmanah Kliničeskoj Mediciny, Vol 47, Iss 4, Pp 361-369 (2019)
The paper presents a rare case of successful correction of an anterior mitral leaflet perforation. A 28-years old patient was referred with progressive heart failure symptoms at 18 weeks after he had a penetrating stab wound of the right ventricle. M
Externí odkaz:
https://doaj.org/article/af673c596cdb46c1bd7c760e7f4239a9
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 20, Iss 90, Pp 69-74 (2018)
The article analyzes the complex of processing of bone raw materials in the production. The project of complex processing of recycled raw materials of meat processing enterprises is offered. It was recommended and substantiated promising directions f
Externí odkaz:
https://doaj.org/article/68607bf10c234c51bfbaa2e858cda831
Publikováno v:
Ukrainian Journal of Ecology, Vol 10, Iss 2, Pp 435-439 (2020)
The study aimed to determine the peculiarities of the chemical composition of meat and bone meal (MBM) from different manufacturers as raw materials for the production of animal feed. To characterize feed additives of imported origin. To ensure the a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::9ef3d952436d1428169beb8d41c49a17
https://www.ujecology.com/articles/amino-acid-composition-of-meat-and-bone-meal-from-various-manufacturers-of-pet-food-and-animal-feed.pdf
https://www.ujecology.com/articles/amino-acid-composition-of-meat-and-bone-meal-from-various-manufacturers-of-pet-food-and-animal-feed.pdf
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 21, Iss 92, Pp 23-27 (2019)
One of the priorities of the modern meat industry is the production of products that have improved consumer properties. To accomplish this task, it is necessary to involve as much as possible in industrial circulation the local raw materials of plant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d407999f6776d7a05971a0dbebf107c
https://doi.org/10.32718/nvlvet-f9205
https://doi.org/10.32718/nvlvet-f9205
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 20, Iss 90, Pp 69-74 (2018)
The article analyzes the complex of processing of bone raw materials in the production. The project of complex processing of recycled raw materials of meat processing enterprises is offered. It was recommended and substantiated promising directions f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ee04c253b65807cbe99fb2c1a1059c4
https://doi.org/10.32718/nvlvet9014
https://doi.org/10.32718/nvlvet9014