Zobrazeno 1 - 4
of 4
pro vyhledávání: '"L. M. Zlamanyuk"'
Publikováno v:
Regulatory Mechanisms in Biosystems, Vol 15, Iss 2, Pp 321-326 (2024)
Boiled meat products, including sausages, are perishable items, making them potentially hazardous and requiring the use of preservatives. Promising preservatives for sausages include starter cultures of lactic acid microorganisms, which act as antago
Externí odkaz:
https://doaj.org/article/2589811595774356af78d81acd879245
Autor:
L. M. Zlamanyuk
Publikováno v:
Ukrainian Journal of Ecology. 7:14-18
The authors investigated the effect of different levels of calcium and phosphorus in the mixed fodder on mineral composition of Japanese quail skeleton. Experimental studies were carried out in the conditions of the Problematic Research Laboratory of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abc1acbf1993ff25068e2c7d0ddfff61
https://doi.org/10.15421/2017_15
https://doi.org/10.15421/2017_15
Autor:
L. M. Zlamanyuk
Publikováno v:
Ukrainian Journal of Ecology, Vol 7, Iss 2, Pp 14-18 (2017)
The authors investigated the effect of different levels of calcium and phosphorus in the mixed fodder on mineral composition of Japanese quail skeleton. Experimental studies were carried out in the conditions of the Problematic Research Laboratory of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::5ce318442b18785fd8b5f93dac004437
http://ojs.mdpu.org.ua/index.php/biol/article/view/1704
http://ojs.mdpu.org.ua/index.php/biol/article/view/1704
Autor:
L. M. Zlamanyuk
Publikováno v:
Biological Bulletin of Bogdan Chmelnitskiy Melitopol State Pedagogical University. 6:383-389
We studied the influence of a different level of a calcium and phosphorus in mixed fodders on morphological and biochemical indexes of a blood of Japanese quail. We selected 240 quails, which were divided into 6 equal groups - control and 5 experimen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6571f6f6816c4b8e618842206e728fc4
https://doi.org/10.15421/2016108
https://doi.org/10.15421/2016108