Zobrazeno 1 - 10
of 48
pro vyhledávání: '"M. Yancheva"'
Autor:
G. Domuschieva-Rogleva, M. Yancheva
Publikováno v:
Trakia Journal of Sciences, Vol 19, Iss Suppl. 1, Pp 754-758 (2021)
The theoretical framework of this study includes the Self-Determination Theory. The aim of this study was to reveal self-motivation and satisfaction with sports activities among sambo athletes according to sex, age, sport experience and their perfo
Externí odkaz:
https://doaj.org/article/e1cdd58ba4104433b07a76609f565ba8
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 3 (2021)
The paper presents a study of the thermophysical characteristics of meat systems based on minced beef and pork with different morphological composition in the freezing–thawing process, and those of model systems based on minced beef with addition o
Externí odkaz:
https://doaj.org/article/b5d850959d85425a8d0068ac11d5536c
Autor:
Juan Rafael Orozco-Arroyave, Juan Camilo Vásquez-Correa, Jesús Francisco Vargas-Bonilla, R. Arora, N. Dehak, P.S. Nidadavolu, H. Christensen, F. Rudzicz, M. Yancheva, H. Chinaei, A. Vann, N. Vogler, T. Bocklet, M. Cernak, J. Hannink, Elmar Nöth
Publikováno v:
SoftwareX, Vol 8, Iss , Pp 69-70 (2018)
NeuroSpeech is a software for modeling pathological speech signals considering different speech dimensions: phonation, articulation, prosody, and intelligibility. Although it was developed to model dysarthric speech signals from Parkinson’s patient
Externí odkaz:
https://doaj.org/article/3da6e933650246a582c8abd1cd9f4907
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 3 (2021)
The paper presents a study of the thermophysical characteristics of meat systems based on minced beef and pork with different morphological composition in the freezing–thawing process, and those of model systems based on minced beef with addition o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44fdb9d7cc22953530cb1c7d06b724de
https://doi.org/10.15673/fst.v15i3.2120
https://doi.org/10.15673/fst.v15i3.2120
Publikováno v:
Bìznes Inform, Vol 6, Iss 509, Pp 358-366 (2020)
The article characterizes the factors that cause new challenges for higher education institutions. It is substantiated that in the conditions of intense competition, the best opportunities for further development will be given to the higher education
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51e733dfb94d5b6362a53421387f0bcb
https://doi.org/10.32983/2222-4459-2020-6-358-366
https://doi.org/10.32983/2222-4459-2020-6-358-366
Publikováno v:
Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 19:8-12
For many years Ukraine has been paying great attention to increasing beef production and improving its quality thanks to the development of specialized meat cattle breeding. Meat productivity of cattle is formed under the influence of a wide range of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5971af7d571664cfd81a5578c9a20f3a
https://doi.org/10.15421/nvlvet8002
https://doi.org/10.15421/nvlvet8002
The current market of semi-finished products from poultry dynamically grows, but still there are problems connected with the quality of the offered products. It is known that one of the most progressive and rational methods of heat treatment of semi-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a0bb210bb47cb05c0dc18cedafddf64
Akademický článek
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In the last decade in the world, the demand for frozen food is increasing. The Ukrainian market of frozen semi-finished products and ready-to-use products continues to grow dynamically, but there are certain problems associated with the quality of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90f5c8c11c22b8bd2e55488c2d9210be
Semi-finished ground meat products affected by low temperatures due to freezing are subject to a number of negative changes caused by physical and chemical, biochemical, microbiological intensified processes due to their subsequent freezer storage. S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67f01dc5707f59733c6754dd09eb81a7