Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Oleksandr Kyselov"'
Autor:
Mykola Povod, Olekasndr Mykhalko, Oleksandr Kyselov, Victor Opara, Valery Andreychuk, Yevheniia Samokhina
Publikováno v:
Journal of Advanced Veterinary and Animal Research, Vol 8, Iss 3, Pp 521-533 (2021)
Objective: The article aimed to study the relationship between the physico-chemical qualities of pig meat and their pre-slaughter weights. Materials and Methods: In this study, 60 pigs were reared for fattening under the same condi¬tions of keeping
Externí odkaz:
https://doaj.org/article/952a3c6fe01c47a3bbbc63adca6a0079
Autor:
Nataliia Bozhko, Vasyl Tischenko, Vasyl Pasichnyi, Yevheniia Shubina, Oleksandr Kyselov, Andriy Marynin, Igor Strashynskyi
Publikováno v:
Potravinarstvo, Vol 15, Pp 26-32 (2021)
The article aims to determine the effect of combining duck meat (Anas platyrhynchos) and freshwater fish (Hypophthalmichthys molitrix) on the quality (nutritional value, functional and technological properties, sensory attributes) of meat-containing
Externí odkaz:
https://doaj.org/article/b7587380b6ed4a01afea3d37e09e74e7
Akademický článek
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Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Publikováno v:
Bulletin of Sumy National Agrarian University. The series: Livestock. :12-17
The experiment aims to study the effects of long-term relatively high and low temperatures on growth performance and meat quality of broiler chickens. The experiment was carried out in Yunnan Academy of Animal Science, for determine the quality of me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a07a62882fc236826bb7e50dc3cda5ba
https://doi.org/10.32845/bsnau.lvst.2020.2.2
https://doi.org/10.32845/bsnau.lvst.2020.2.2
Autor:
Nataliia Bozhko, Vasyl Pasichnyi, Andriy Marynin, Vasil Tischenko, Igor Strashynskyi, Oleksandr Kyselov
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (105), Pp 38-45 (2020)
Проведено дослідження жирнокислотного складу м’ясомісткої напівкопченої ковбаси з м’ясом качки Пекінської та визначено біологічну е
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8799e8ccd5a287dabe5ddd8be63f9125
https://doi.org/10.15587/1729-4061.2020.205201
https://doi.org/10.15587/1729-4061.2020.205201
Publikováno v:
Bulletin of Sumy National Agrarian University. The series: Livestock. :38-41
The freeding environment has become the most important factor restricting the production efficiency of livestock and poultry. At the same time, the community demand more animal protein is increasing every year. The answer to this question can be the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36f07256645018f688caf7b0af4c00db
https://doi.org/10.32845/bsnau.lvst.2019.1-2.5
https://doi.org/10.32845/bsnau.lvst.2019.1-2.5
Autor:
Vasyl Pasichnyi, Nataliia Bozhko, Igor Strashynskyi, Oleksandr Kyselov, Andriy Marynin, Vasyl Tischenko
Publikováno v:
EUREKA: Life Sciences, Iss 3, Pp 18-25 (2020)
The work is devoted to studying the fatty-acid composition and biological efficiency of a developed meat-containing semi-smoked sausage, based on duck meat with the balanced fatty-acid composition, investigating the effectiveness of using a rosemary
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fdeb059b14c0451b8d9a5d7e5239b70
https://zenodo.org/record/3874915
https://zenodo.org/record/3874915
Autor:
Victor Opara, Oleksandr Kyselov, Olekasndr Mykhalko, Yevheniia Samokhina, Valery Andreychuk, Mykola Povod
Publikováno v:
Journal of Advanced Veterinary and Animal Research
Journal of Advanced Veterinary and Animal Research, Vol 8, Iss 3, Pp 521-533 (2021)
Journal of Advanced Veterinary and Animal Research, Vol 8, Iss 3, Pp 521-533 (2021)
Objective: The article aimed to study the relationship between the physico-chemical qualities of pig meat and their pre-slaughter weights. Materials and Methods: In this study, 60 pigs were reared for fattening under the same condi¬tions of keeping
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59e22e9d78c1b8b389e5987993e2e2c3
https://doi.org/10.5455/javar.2021.h542
https://doi.org/10.5455/javar.2021.h542
Publikováno v:
Proccedings of 10th International Conference "Environmental Engineering".
Culture heritage will always remain one of the priorities of any state. Taking a cultural or historical object under protection is impossible without inventory. At the same time than the more detailed and better inventory will be performed, the more
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58b6b9e5e5d9ee169120d137291bdc71
https://doi.org/10.3846/enviro.2017.237
https://doi.org/10.3846/enviro.2017.237