Формирование процедуры сопровождения банкротства клиентов крупного бизнеса в контексте минимизации проблемной задолженности в банке : магистерская диссертация

Autor: Маркова, Ю. А., Markova, Y. A.

The study systematizes the conceptual apparatus of “problem debt”, provides proposals for improving the process of supporting the collection of debt on loans through early identification of problem assets and taking measures to optimally satisfy

Externí odkaz: http://elar.urfu.ru/handle/10995/138330

Interaction of Rhizospheric Bacteria and Nonrhizobial Endophytic Bacteria Moving from the Roots to the Rhizosphere of Pea Plants (Pisum sativum).

Autor: Makarova, L. E.¹ (AUTHOR) makarova@sifibr.irk.ru, Markova, Y. A.¹ (AUTHOR), Morits, A. S.¹ (AUTHOR), Karepova, M. S.¹ (AUTHOR), Sidorov, A. V.¹ (AUTHOR), Sokolova, N. A.¹ (AUTHOR)

Publikováno v: Applied Biochemistry & Microbiology. Jul2021, Vol. 57 Issue 4, p514-520. 7p.

Olaparib as first line in BRCA-mutated advanced ovarian carcinoma: Is it cost-effective in Spain

Autor: Moya-Alarcon C, Gonzalez-Dominguez A, Ivanova-Markova Y, Gimeno-Ballester V, Barretina-Ginesta M, Perez-Fidalgo J, Redondo A

Publikováno v: GYNECOLOGIC ONCOLOGY
r-INCLIVA. Repositorio Institucional de Producción Científica de INCLIVA
Consejo Superior de Investigaciones Científicas (CSIC)

Objective. To estimate the cost-effectiveness of olaparib after being funded by the Spanish National Health Service (SNHS) as first-line monotherapy maintenance treatment in patients with advanced high-grade serous ovarian carcinoma (HGSOC) and BRCA

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=RECOLECTA___::dd2a613575410cc9e01485af8eac75b1
https://www.fundanet.incliva.es/publicaciones/ProdCientif/PublicacionFrw.aspx?id=16660

Peculiarities of using steam-convection oven for production of bakery products

Autor: Markova Y., Markov A., Romanov A.

Publikováno v: Техника и технология пищевых производств, Vol 48, Iss 2, Pp 136-142 (2018)

The article presents the results of research on the peculiarities of proofing and baking bakery products using a steam-convection oven for continuous proofing and baking. The aim of the work was to develop recommendations for setting parameters for p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bceecfefb0d9dad1116a963c8ba653f6
https://doi.org/10.21603/2074-9414-2018-2-136-142

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