Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Natalia Nesterenko"'
Autor:
Anastasiia Ivaniuta, Alina Menchynska, Natalia Nesterenko, Nataliia Holembovska, Viktor Yemtcev, Yevheniia Marchyshyna, Yuliya Kryzhova, Elena Ochkolyas, Оksana Pylypchuk, Valentyna Israelian
Publikováno v:
Potravinarstvo, Vol 15 (2021)
The expediency and prospects of using secondary fish raw materials from silver carp in the structuring agents technology have been substantiated. The combination of secondary fish raw materials and seaweed with different mechanisms of gelation has a
Externí odkaz:
https://doaj.org/article/e7c014defd6f4be28cd4972da61f464a
Publikováno v:
Mountain School of Ukrainian Carpaty. :40-45
The article highlights the peculiarities of national and civic education of the growing personality in the acmeological space of the Ukrainian Humanities Lyceum of Taras Shevchenko National University of Kyiv, which relies on a humanist-oriented deve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1ab4298cbe441dc93d62dee3d063011
https://doi.org/10.15330/msuc.2020.22.40-45
https://doi.org/10.15330/msuc.2020.22.40-45
Publikováno v:
St Petersburg University Journal of Economic Studies. 36:217-242
This paper analyzes the potential of organic agriculture to meet effectively the increasing de- mand for high-quality food, to increase its export potential, and to solve the country’s import substitution problems. The article also reveals the impo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e794c7a46a80933c717bfc593cfac0a3
https://doi.org/10.21638/spbu05.2020.203
https://doi.org/10.21638/spbu05.2020.203
Publikováno v:
Sustainable Agriculture ISBN: 9789811687303
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c7d0e515b4b985cf1078c3fd5908d17
https://doi.org/10.1007/978-981-16-8731-0_19
https://doi.org/10.1007/978-981-16-8731-0_19
Autor:
Natalia Nesterenko, Nataliia Holembovska, Yuliya Kryzhova, Elena Ochkolyas, Valentyna Israelian, Alina Menchynska, Оksana Pylypchuk, Viktor Yemtcev, Anastasiia Ivaniuta, Yevheniia Marchyshyna
Publikováno v:
Potravinarstvo, Vol 15 (2021)
The expediency and prospects of using secondary fish raw materials from silver carp in the structuring agents technology have been substantiated. The combination of secondary fish raw materials and seaweed with different mechanisms of gelation has a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d35a0b3f401b77578de5c6183c9ac161
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1626
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1626
Autor:
Natalia Nesterenko
Publikováno v:
Traektoriâ Nauki, Vol 5, Iss 11, Pp 1001-1007 (2019)
The article is devoted to the comparison of the chronotope models, characteristic of the female characters of the historical novel “Roksolana” by Pavlo Zagrebelnyi as ideostylistic means of creating systemic-structural, genre and ideological spec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8285fed72054cc8e6a915dc127efaf0
https://pathofscience.org/index.php/ps/article/view/676
https://pathofscience.org/index.php/ps/article/view/676
Publikováno v:
The Challenge of Sustainability in Agricultural Systems ISBN: 9783030730963
The concept of sustainable development, formed in the second half of the twentieth century and undergoing changes in the face of the latest global challenges, was reflected in the system of goals and objectives of agricultural development. Sustainabl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88edb1af381bccb8809e2860e365caf0
https://doi.org/10.1007/978-3-030-73097-0_6
https://doi.org/10.1007/978-3-030-73097-0_6
Publikováno v:
TECHNICAL SCIENCES AND TECHNOLOG IES. :228-235
Актуальність теми дослідження. Заморожування культивованих печериць без попередньої теплової обробки не забезпечує високої якості го
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0f37c5daccf4b27b5f01940ac631ee2
https://doi.org/10.25140/2411-5363-2018-2(12)-228-235
https://doi.org/10.25140/2411-5363-2018-2(12)-228-235
Autor:
Natalia Nesterenko, Anastasiya Ivanyuta, Svitlana Belinska, Alina Menchynska, Iuliia Motuzka, Natalia Orlova
Publikováno v:
International Journal of Food Science and Biotechnology. 5:89
Biological value of protein of quick-frozen semi-finished products from cultivated champignons has been studied. Results of the study of total, protein and non-protein nitrogen in semi-finished products with mushrooms before the freezing and during t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0555c2abf5ed60e9a44bbc7de26e9b9
https://doi.org/10.11648/j.ijfsb.20200504.17
https://doi.org/10.11648/j.ijfsb.20200504.17