Zobrazeno 1 - 10
of 14
pro vyhledávání: '"L Tyshchenko"'
Autor:
A. Menchynska, T. Manoli, L. Tyshchenko, O. Pylypchuk, A. Ivanyuta, N. Holembovska, M. Nikolaenko
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 3 (2021)
The paper presents a study of the quality parameters of fish pastes and confirms their value as food products with optimised nutritional and biological characteristics. Sensory evaluation of fish pastes has shown that the samples developed have highe
Externí odkaz:
https://doaj.org/article/85fadfe2ac3b45f69ed190f63a922d5f
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 4 (2019)
The article deals with a study of technological characteristics of avian fat. The fatty acid composition of goose, duck, chicken and turkey fats, comparative analysis of the differences in the content of saturated, monounsaturated and polyunsaturated
Externí odkaz:
https://doaj.org/article/bab6c17244b14699aae1a88e3fe52eb7
Publikováno v:
Animal Science and Food Technology. 12
The features of biochemical composition and properties of meat raw materials determine the need to find new technologies for its processing in order to obtain new products with high consumer properties. The current trend in the development of technol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fb0763e2c8bf524b42d8d54474b96d9
https://doi.org/10.31548/animal2021.02.008
https://doi.org/10.31548/animal2021.02.008
Autor:
M. Nikolaenko, N. Holembovska, A. Ivanyuta, O. Pylypchuk, L. Tyshchenko, T. Manoli, A. Menchynska
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 3 (2021)
The paper presents a study of the quality parameters of fish pastes and confirms their value as food products with optimised nutritional and biological characteristics. Sensory evaluation of fish pastes has shown that the samples developed have highe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35851a153f3990110e25be7aaa57289e
https://doi.org/10.15673/fst.v15i3.2121
https://doi.org/10.15673/fst.v15i3.2121
Autor:
Y. L. Tyshchenko
Publikováno v:
Subtropical and ornamental horticulture. :122-131
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec72d30a643be2f226f12b44d2d3a377
https://doi.org/10.31360/2225-3068-2019-71-122-131
https://doi.org/10.31360/2225-3068-2019-71-122-131
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 4 (2019)
The article deals with a study of technological characteristics of avian fat. The fatty acid composition of goose, duck, chicken and turkey fats, comparative analysis of the differences in the content of saturated, monounsaturated and polyunsaturated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0bd98bb163fd38d9202cfddb13f5f2ae
https://journals.onaft.edu.ua/index.php/foodtech/article/view/1569
https://journals.onaft.edu.ua/index.php/foodtech/article/view/1569
Publikováno v:
Fruit growing and viticulture of South Russia. 4:123-138
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a646ca5140a4073cc3f4b1ac79c0a3bc
https://doi.org/10.30679/2219-5335-2018-4-52-123-138
https://doi.org/10.30679/2219-5335-2018-4-52-123-138
Autor:
E. L. Tyshchenko
Publikováno v:
Polythematic Online Scientific Journal of Kuban State Agrarian University.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7283248a6e1ecacbe82b5d5d6bab115d
https://doi.org/10.21515/1990-4665-129-006
https://doi.org/10.21515/1990-4665-129-006
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.