Improvement of poultry meat marinated semi-finished product technology

Autor: I. Simonova, B. Halukh, U. Drachuk, I. Basarab

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

Expanding the range of sausage products of special purpose

Autor: B. Halukh, U. Drachuk, I. Simonova, I. Basarab, I. Romashko

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

Non-immunogenic staphylokinase in the treatment of high-risk massive pulmonary embolism in the early postoperative period due to femoral fragment wound

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

The use of pumpkin crumbs in pate technology and their functional characteristics

Autor: L. K. Moldavanova, I. Romashko, B. Halukh, I. Simonova, I. Basarab, U. Drachuk

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

Practical experience and perspectives in solving the problem of complex use of bone raw materials at meat industry

Autor: B. Halukh, N. Krynska, L. K. Moldavanova, U. Drachuk, I. Romashko, I. Basarab

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