Zobrazeno 1 - 5
of 5
pro vyhledávání: '"O. Golovach"'
Publikováno v:
Topical issues of processing of meat and milk raw materials. :48-54
The article provides the results of studies on the level of exopolysaccharides synthesis in fermented milk bioproducts made using lactic acid and probiotic cultures: the samples «Bifi-mult» made with the use of four consortium cultures, included in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60bdbcc529304ca1ee15bd011dba648e
https://doi.org/10.47612/2220-8755-2020-15-48-54
https://doi.org/10.47612/2220-8755-2020-15-48-54
Publikováno v:
Topical issues of processing of meat and milk raw materials. :50-57
The article provides a comparative assessment of the main technological characteristics of consortia of lactic acid microorganisms used to make starter cultures for cottage cheese products, before and after freezing in liquid nitrogen, during storage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::beba52f21fd63ead80a286f8919a7635
https://doi.org/10.47612/2220-8755-2019-14-50-57
https://doi.org/10.47612/2220-8755-2019-14-50-57
Publikováno v:
Topical issues of processing of meat and milk raw materials. :58-67
The article provides the results of studies on the influence of temperature conditions of milk fermentation in the manufacture of yogurt on the characteristics of milk clots and the level of EPS production. The characteristics of the samples of recon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1cac114000f9af3a62c8678a800a6cf
https://doi.org/10.47612/2220-8755-2019-14-58-67
https://doi.org/10.47612/2220-8755-2019-14-58-67
Autor:
I O Golovach
Publikováno v:
RUDN Journal of Law, Vol 0, Iss 4, Pp 137-146 (2010)
This research investigates the reasons of origin and topicality of appliance of International Auditing Standards. The author pays attention to the history of formation and to the main functions of International organizations which set up Internationa
Externí odkaz:
https://doaj.org/article/4104c6923eb3457db67884a0f1e9a56e
Autor:
N. E. Zarubina, I. A. Maliyk, E. Ju. Kotishevskaya, S. V. Teletskaya, A. I. Golovach, L. O. Golovach
Publikováno v:
Âderna Fìzika ta Energetika, Vol 11, Iss 2, Pp 186-190 (2010)
Results of calculations of the contribution to dose of the person irradiation from 137Cs are resulted at the use of 1 kg different species mushrooms in food. Investigations of 137Cs content in mushrooms were carried out in the territory of Kyiv area
Externí odkaz:
https://doaj.org/article/009793e35a44475391852df6d3f926f4