Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Iryna Simonova"'
Publikováno v:
Ukrainian Journal of Food Science. 7:16-26
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe0db8ec8ec99cc1207ca33b0cacfd81
https://doi.org/10.24263/2310-1008-2019-7-1-4
https://doi.org/10.24263/2310-1008-2019-7-1-4
QUALITY MANAGEMENT AND SAFETY CONTROL OF SEMI-FINISHED PRODUCTION IN THE CONTEXT OF THE HAССP SYSTEM
Publikováno v:
SPECIALIZED AND MULTIDISCIPLINARY SCIENTIFIC RESEARCHES - Volume 2.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4da5072989cb5aa1095251ec9a6bf326
https://doi.org/10.36074/11.12.2020.v2.09
https://doi.org/10.36074/11.12.2020.v2.09
Publikováno v:
EUREKA: Life Sciences. 6:41-46
The aim of the work is to determine an influence of non-traditional mixtures of spicy-aromatic plants of thyme and juniper, their essential oils and alcohol extracts on the course of microbiological processes in pork brisket. Pork brisket was an expe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f02b539cfe3816559e0a7a7c7ed2686e
https://doi.org/10.21303/2504-5695.2018.00785
https://doi.org/10.21303/2504-5695.2018.00785
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (96), Pp 44-50 (2018)
In the production of sausages, soy and products of its processing, varieties of food soy flour are mainly used as an additional component. It has been established in a study of safety of using soy that a large number of genetically modified organisms
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::433ab1e050a2f8288d57b7da35538398
https://doi.org/10.15587/1729-4061.2018.148319
https://doi.org/10.15587/1729-4061.2018.148319
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Том 4, № 11 (88) (2017): Technology and Equipment of Food Production; 50-55
Восточно-Европейский журнал передовых технологий; Том 4, № 11 (88) (2017): Технологии и оборудование пищевых производств; 50-55
Східно-Європейський журнал передових технологій; Том 4, № 11 (88) (2017): Технології та обладнання харчових виробництв; 50-55
Восточно-Европейский журнал передовых технологий; Том 4, № 11 (88) (2017): Технологии и оборудование пищевых производств; 50-55
Східно-Європейський журнал передових технологій; Том 4, № 11 (88) (2017): Технології та обладнання харчових виробництв; 50-55
The study determines toxic elements by methods of atomic absorption spectrometry with atomisation in a flame in terms of the colorimetric atomic absorption method. The values of specific activity and volumetric activity of γ-emitting radionuclides a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d050b995fb146b290672c60d278f5e3d
https://doi.org/10.15587/1729-4061.2017.108893
https://doi.org/10.15587/1729-4061.2017.108893
Publikováno v:
EUREKA: Life Sciences. 4:35-42
Studies have been conducted into the content of toxic elements in sprouted and unsprouted lentils, juniper fruits and thyme herb, manufactured samples of semi-smoked sausages whose formulation contained the specified ingredients. The samples were pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a656673a2db94c34bbcb7a1682d07648
https://doi.org/10.21303/2504-5695.2017.00388
https://doi.org/10.21303/2504-5695.2017.00388