MODELING OF SUBSTRATE AND AIR TEMPERATURE DYNAMICS IN THE MUSHROOM GREENHOUSE

Autor: Gennadii GOLUB, Oleg KEPKO, Olexander PUSHKA, Zoia KOVTUNIUK, Timofii KOTLIAR

Publikováno v: INMATEH Agricultural Engineering. :315-324

Economic efficiency of greenhouse vegetable growing depends quite significantly on the cost of energy carriers, which is why the introduction of energy-saving technologies in greenhouse vegetable growing is an urgent issue. One of the ways to save en

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e8a5e3f9b11dc9dddb1ca06783620748
https://doi.org/10.35633/inmateh-69-29

STUDY OF BLURRING AND HYSTERESIS OF PHASE TRANSFORMATIONS OF MILK FAT BY TRANSIT CALORIMETRY METHOD

Autor: Oleg Kepko

Publikováno v: Carpathian Journal of Food Science and Technology. :105-118

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::545f8b99763d8cb4953298a3e85b7387
https://doi.org/10.34302/crpjfst/2020.12.3.8

Исследование термических и технологических характеристик производства новых мясных паштетов

Autor: Oksana Moskalyuk, Oleg Kepko, Svitlana Zhurilo, Volodumer Fedorov, Olga Chernyushok

Publikováno v: Technology audit and production reserves; Том 6, № 3(44) (2018): Chemical engineering; 36-41
Technology audit and production reserves; Том 6, № 3(44) (2018): Хімічна інженерія; 36-41
Technology audit and production reserves; Том 6, № 3(44) (2018): Химическая инженерия; 36-41
Tehnologìčnij Audit ta Rezervi Virobnictva, Vol 6, Iss 3(44), Pp 36-41 (2018)

The object of research is the thermal and technological characteristics of the production of meat pastes, namely, chicken meat and liver patties, as a delicious, nutritious (assimilated by 94–96 %) and at the same time low-calorie product. One of t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0af7c2bec1733b06c26e11b621ea672
http://journals.uran.ua/tarp/article/view/147442