Zobrazeno 1 - 5
of 5
pro vyhledávání: '"K S Gavrilova"'
Publikováno v:
Управленческое консультирование, Vol 0, Iss 3, Pp 73-85 (2023)
The social responsibility of religious organizations in modern conditions is reflected in a variety of activities carried out by religious institutions and differ depending on both the confessional affiliation of these institutions and the specific s
Externí odkaz:
https://doaj.org/article/32996fbfeafe4f74b2732c3b28d46314
Publikováno v:
Теория и практика переработки мяса, Vol 6, Iss 3, Pp 210-218 (2021)
By-products are the potential source of animal protein obtained from brood chickens and egg-laying hens. Certain by-products like gizzards and combs are quite tough and possess low nutritional and biological value due to their high content of connect
Externí odkaz:
https://doaj.org/article/1c4c4ab4972845c1b5b99831bb077d2b
Autor:
A. V. Shchennikova, A. M. Kamionskaya, A. V. Nezhdanova, K. S. Gavrilova, M. A. Filyushin, E. Z. Kochieva, K. G. Skryabin
Publikováno v:
Вавиловский журнал генетики и селекции, Vol 23, Iss 4, Pp 405-411 (2019)
It is believed that the complete mycoheterotroph pinesap Monotropa hypopitys adaptively evolved from a photosynthetic mycorrhizal ancestor, which had lost its photosynthetic apparatus and vegetative organs (stem and leaves). The aerial part of the pl
Externí odkaz:
https://doaj.org/article/bedef91aa95d4e3d80cb0398f4f4a8ba
Autor:
Maksim Rebezov, A. S. Knyazeva, Svetlana Merenkova, K. S. Gavrilova, Oksana Zinina, D. A. Utyanov
Publikováno v:
Teoriâ i Praktika Pererabotki Mâsa, Vol 6, Iss 3, Pp 210-218 (2021)
By-products are the potential source of animal protein obtained from brood chickens and egg-laying hens. Certain by-products like gizzards and combs are quite tough and possess low nutritional and biological value due to their high content of connect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d33620d4d0c5e6b97df685917760c7d0
https://www.meatjournal.ru/jour/article/view/182
https://www.meatjournal.ru/jour/article/view/182
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 613:012166
To achieve a balanced composition of the product in terms of nutritive value, many researchers recommend combining meat raw materials with vegetable components. The paper presents a technique to optimize the formulation of minced meat semi-finished p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57ac720361c6ad5c779719a57b854028
https://doi.org/10.1088/1755-1315/613/1/012166
https://doi.org/10.1088/1755-1315/613/1/012166