Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Liudmyla Diachuk"'
Publikováno v:
Apuntes Universitarios. 13:333-347
El artículo estudia la eficiencia de los métodos de enseñanza activa para dominar el inglés para fines específicos de futuros especialistas en la esfera del servicio. La primera etapa de la investigación implica el análisis, la síntesis y la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eecb2b6590f0e98afb2037d2ce3335cc
https://doi.org/10.17162/au.v13i1.1331
https://doi.org/10.17162/au.v13i1.1331
Autor:
Liudmyla Diachuk, Iryna Nichaenko
Publikováno v:
Folia linguistica et litteraria. :227-257
The article investigates lexical, semantic and grammatical peculiarities of the language and style of Anna Gavalda’s novel “La Consolante” and their reproduction in the Spanish and Ukrainian translations. The objective of the research focuses o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8edb4d00e3cb0d9287b3676776aa7f08
https://doi.org/10.31902/fll.39.2022.12
https://doi.org/10.31902/fll.39.2022.12
Publikováno v:
EUREKA: Life Sciences, Iss 3, Pp 38-48 (2020)
This study developed a technology of low-lactose semi-finished products, based on fermented whey and pumpkin pulp puree, and offered a possibility of its use in the technology of structured culinary products. This research carried out the required su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46f5c6e08d7406ac95ce59931898b7f4
http://journal.eu-jr.eu/life/article/view/1323
http://journal.eu-jr.eu/life/article/view/1323
Autor:
Liudmyla Diachuk, Inna Dovzhenko
Publikováno v:
Naukovì zapiski Nacìonalʹnogo unìversitetu «Ostrozʹka akademìâ». Serìâ «Fìlologìâ». 1:176-180
The article deals with the analysis of lexical, semantic and grammatical levels of the novels’ translations «Les gens heureux lisent et boivent du café» and «La vie est facile, ne t’inquiète pas» by Anese Martin-Lugan into Ukrainian, made b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5df3b019990d8fa3506da23793be9f85
https://doi.org/10.25264/2519-2558-2020-9(77)-176-180
https://doi.org/10.25264/2519-2558-2020-9(77)-176-180
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (105), Pp 21-29 (2020)
Thispaper presents rheological and organoleptic studies of emulsion systems using a semi-finished product based on condensed low-lactose whey and fermented pumpkin pulp puree (SPCLLW). The positive influence of SPCLLW on the structure of emulsion sys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e47d181bce00605d09fa3924b556454b
https://zenodo.org/record/3949970
https://zenodo.org/record/3949970
