Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Oleg Glushkov"'
Publikováno v:
Baltic Journal of Economic Studies, Vol 10, Iss 4, Pp 211-218 (2024)
The article presents a comprehensive examination of the current state of food security in Ukraine in the context of achieving the Sustainable Development Goals (SDGs), with a particular focus on SDG 2, which aims to achieve "Zero Hunger" globally. Th
Externí odkaz:
https://doaj.org/article/9b6cfe62871949da9d69c9692d1c9fc8
Publikováno v:
EUREKA: Life Sciences. 5:58-63
The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78b47610285634fdee28c9756c3d6dfd
https://doi.org/10.21303/2504-5695.2019.00996
https://doi.org/10.21303/2504-5695.2019.00996
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 5:40-45
Aquaculture is a promising way of developing fisheries worldwide and in Ukraine. Aquaculture products should form the basis of a complete nutrition of the population of Ukraine in accordance with the world tendency. About 44 % of freshwater catches i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea5f4b7ee23396779d24d855f1f08a2c
https://doi.org/10.15587/1729-4061.2017.110117
https://doi.org/10.15587/1729-4061.2017.110117
Publikováno v:
EUREKA: Life Sciences. 5:33-38
Modern technologies of food products provide creation of healthy, tasty and safe products, characterized by high organoleptic properties, balance by main food factors and structural-mechanical parameters of a product. The main technological process i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c245fa1e4f23436ee9481cd5033feff3
https://doi.org/10.21303/2504-5695.2017.00420
https://doi.org/10.21303/2504-5695.2017.00420
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (101), Pp 33-39 (2019)
Conditions of post-pasteurization of whole-muscle gourmet meat products have been developed. They make it possible to extend shelf life of the product without change of its organoleptic characteristics. Effect of short-term thermal treatment of the r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9b0d132c3ca307bfd7bf2c434082ec6
https://zenodo.org/record/3532811
https://zenodo.org/record/3532811
