Zobrazeno 1 - 4
of 4
pro vyhledávání: '"R N Zvyagin"'
Autor:
A. A. Derkanosova, E. E. Kurchaeva, A. V. Vostroilov, E. S. Artemov, L. N. Frolova, R. N. Zvyagin
Publikováno v:
Proceedings of the Voronezh State University of Engineering Technologies. 84:149-156
In the livestock industry, the use of probiotic additives is promising, contributing to the normalization of the microbiocenosis of the animal organism, as well as their resistance to pathogenic microflora, which ultimately affects the increase in me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a22d4f8efe9e8fd6927b87319b9bf113
https://doi.org/10.20914/2310-1202-2022-1-149-156
https://doi.org/10.20914/2310-1202-2022-1-149-156
Autor:
A. A. Derkanosova, E. E. Kurchaeva, A. V. Vostroilov, E. S. Artemov, J. A. Larionova, R. N. Zvyagin
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 4, Pp 78-87 (2022)
Due to the stabilization and growth of meat production, the demand of the Russian population for meat products at the expense of its own production is provided by 77%, the country continues to be the largest exporter of meat and meat products, which
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8753740ae1ed4a4d05f5e2187a26e621
https://www.vestnik-vsuet.ru/vguit/article/view/2928
https://www.vestnik-vsuet.ru/vguit/article/view/2928
Autor:
A. A. Derkanosova, E. E. Kurchaeva, A. V. Vostroilov, R. N. Zvyagin, A. N. Zvyagin, I. V. Maksimov
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 1, Pp 169-178 (2021)
The aim of the work is the scientific and practical substantiation rabbits productivity increasing while using Jerusalem artichoke pulp and the probiotic complex "Sporothermin" in the composition of biologically valuable compound feed. The introducti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58cfbca71599ebbcf5034c9715027371
https://doi.org/10.20914/2310-1202-2021-1-169-178
https://doi.org/10.20914/2310-1202-2021-1-169-178
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1052:012077
The World Health Organization recommends limiting the consumption of processed and red meat products due to the increased risk of developing cancer of the gastrointestinal tract of people and a decrease in immunity with a new coronavirus infection. A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5c54a4e1cf409c1e857b88c80986503
https://doi.org/10.1088/1755-1315/1052/1/012077
https://doi.org/10.1088/1755-1315/1052/1/012077