Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Oksana Savinok"'
Autor:
Andrii Zahorulko, Aleksey Zagorulko, Maryna Yancheva, Oksana Savinok, Lyudmila Yakovets, Tetiana Zhelievа, Oksana Skoromna, Larysa Sushko, Alla Kainash, Nataliia Tytarenko
The object of this study is a production technique of meat chopped semi-finished products with the addition of dried semi-finished product based on Jerusalem artichoke and zucchini. The production technique of meat chopped semi-finished products with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c282b2f29cf10ddddf00fc8ddfca76f
https://zenodo.org/record/7919812
https://zenodo.org/record/7919812
Publikováno v:
Collection of scientific works of Odesa Military Academy. :160-167
Today forces scientists to actively seek, create, research and implement new materials that would meet the needs of the time. Metal structures have been replaced by polycomposite, which, in addition to corrosion resistance, reduce magnetic, radar and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5622b8337a7fb46c710f75274a0a4ad7
https://doi.org/10.37129/2313-7509.2021.15.160-167
https://doi.org/10.37129/2313-7509.2021.15.160-167
Autor:
Oksana Savinok
Publikováno v:
International Journal of Innovative Approaches in Agricultural Research. 2:1-7
The changes in the rheological characteristics of beef ham products were studied using a dynamic penetrometer with a cone angle of 10 ° and 30°. The ratios of the immersion depths of the cone of a dynamic penetrometer for different muscles (m.Semim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4334fadbb52a01cbb1f6911193fc7fd5
https://doi.org/10.29329/ijiaar.2018.133.1
https://doi.org/10.29329/ijiaar.2018.133.1
Autor:
Oksana Savinok
Publikováno v:
Macedonian Journal of Animal Science. 6:59-64
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e180df797ba196d1cf9e3d8973c4950c
https://doi.org/10.54865/mjas1661059s
https://doi.org/10.54865/mjas1661059s
Autor:
Oksana Savinok
Publikováno v:
Macedonian Journal of Animal Science. 5:101-105
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::930f5fbec21916f2e26a6ee9259728ad
https://doi.org/10.54865/mjas1552101s
https://doi.org/10.54865/mjas1552101s
Publikováno v:
Macedonian Journal of Animal Science. 4:75-78
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e758f3f435f163b66d15c6ef6785cac
https://doi.org/10.54865/mjas1442075k
https://doi.org/10.54865/mjas1442075k
Publikováno v:
Biotehnologija u stocarstvu. 27:259-263
Nowadays in some west European countries increase the need of rabbit meat. The production of rabbit?s meat in these countries is based on some practical knowledge and methods of selection and breeding. The success in production of this kind of meat d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ad9fcf44cf5184d24f886b367f4b6f0
https://doi.org/10.2298/bah1102259k
https://doi.org/10.2298/bah1102259k