Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Oksana Vitriak"'
Autor:
Vadym Tkachuk, Oksana Vitriak
Publikováno v:
Zeszyty Naukowe Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie. Problemy Rolnictwa Światowego, Vol 19, Iss 3 (2019)
The article substantiates the prospects for the development and increase of the functioning efficiency of small farming forms in the countryside. Particular attention is paid to the study of factors that have a negative impact on the farms and househ
Externí odkaz:
https://doaj.org/article/5e9955d586e744648baafc08959de2d1
Autor:
Oksana Vitriak
Publikováno v:
THE INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS". 43:99-107
Вступ. Умови існування харчових підприємств на сучасному етапі визначаються наявністю діючої й результативної системи менеджменту бе
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6da5f6e5c80be805ac208907672ba584
https://doi.org/10.31617/2.2022(43)08
https://doi.org/10.31617/2.2022(43)08
Autor:
Vitalii Mihailik, Oksana Vitriak, Inna Danyliuk, Mykola Valko, Olga Mamai, Tatyana Popovych, Anna Ryabinina, Lyudmila Vishnevskaya, Valentyna Burak, Ludmila Vognivenko
Publikováno v:
Nutrition & Food Science. 52:752-764
Purpose The purpose of this paper is to study the resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle. Design/methodology/approach Recent studies in the emerging food technologies of short pastry with u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d66ac03dded3422d5bc878cc4e48da5
https://doi.org/10.1108/nfs-06-2021-0189
https://doi.org/10.1108/nfs-06-2021-0189
Autor:
Svetlana Reshnova, Oksana Vitriak
Publikováno v:
ETP International Journal of Food Engineering. :46-55
The article is devoted to the improvement of the technology of meat products manufacturing with the usage of phytopreparations. The phytopreparation “Health”, on the basis of herbal additives of Chamomile, Hypericum, Oregano, Thyme and Calendula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e3a82b44a3f24ddbb069ff7ee606876
https://doi.org/10.18178/ijfe.7.2.46-55
https://doi.org/10.18178/ijfe.7.2.46-55
Publikováno v:
Ukrainian Food Journal. 9:610-623
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a037beab44c6890203f58effa414296
https://doi.org/10.24263/2304-974x-2020-9-3-10
https://doi.org/10.24263/2304-974x-2020-9-3-10
Autor:
Oksana Vitriak, Vadym Tkachuk
Publikováno v:
Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego. 19:108-115
The article substantiates the prospects for the development and increase of the functioning efficiency of small farming forms in the countryside. Particular attention is paid to the study of factors that have a negative impact on the farms and househ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16646732845af89b17875c0c9492058e
https://doi.org/10.22630/prs.2019.19.3.51
https://doi.org/10.22630/prs.2019.19.3.51
Autor:
Oksana Vitriak, Vitalii Mihailik, Oksana Dzyundzya, Mikhail Kravchenko, Mykola Valko, Olga Mamai, Tatyana Popovich, Dmytro Yakymchuk, Anna Ryabinina, Lyudmila Vishnevskaya
Publikováno v:
EUREKA: Life Sciences. 4:62-70
The work studies the rational concentration of meals of soya, sunflower and milk thistle in a sandy dough semi-product for improving healthy properties of ready products (biological value, stomach peristalsis, metabolism, saturation with vitamins and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1d0ceb17b4ca451717a536ad26d1383
https://doi.org/10.21303/2504-5695.2019.00948
https://doi.org/10.21303/2504-5695.2019.00948
Publikováno v:
Ukrainian Food Journal. 8:307-316
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f17ce0c5297df18d4692c548693d06c9
https://doi.org/10.24263/2304-974x-2019-8-2-10
https://doi.org/10.24263/2304-974x-2019-8-2-10
Publikováno v:
Vìsnik Nacìonalʹnogo Avìacìjnogo Unìversitetu, Vol 74, Iss 1, Pp 123-129 (2018)
Purpose: The perfection the modes of thermal treatment for the increase of biological resistance of the fermented drinks that were got with the use of culture Medusomyces gisevii. Methods: We investigated the effect of thermal treatment in the range
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::3725aad9d8e5d35c2874466a51a2ab28
http://jrnl.nau.edu.ua/index.php/visnik/article/view/12300
http://jrnl.nau.edu.ua/index.php/visnik/article/view/12300
Удосконалення режимів теплового оброблення для підвищення біологічної стійкості ферментованих напоїв
Publikováno v:
Proceedings of the National Aviation University. 74:123-129
Purpose: The perfection the modes of thermal treatment for the increase of biological resistance of the fermented drinks that were got with the use of culture Medusomyces gisevii. Methods: We investigated the effect of thermal treatment in the range
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcc00d48f5da799208ed745df96ae065
https://doi.org/10.18372/2306-1472.74.12300
https://doi.org/10.18372/2306-1472.74.12300