Zobrazeno 1 - 10
of 23
pro vyhledávání: '"R. Svyatnenko"'
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 22, Iss 94, Pp 3-7 (2020)
Drinking water is a food of special physiological value, as evidenced by a critically short for health and life endurance of complete dehydration of the body (no replenishment of drinking water) in 9–10 days along with 45–49 days of life without
Externí odkaz:
https://doaj.org/article/c54e9def134b4c69beec40c640a5bb60
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 21, Iss 91, Pp 43-47 (2019)
Current issue of today is the process of increasing the range of sausages and extending their storage time, especially for a boiled group of sausages. Therefore, the subject of research is pasteurized sausage, with an increased content of heme iron.
Externí odkaz:
https://doaj.org/article/786eb85ce0e94de9b91766b8958cdc42
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (111), Pp 28-35 (2021)
The shelf life of sour milk dessert has been substantiated based on the results of this study into the indicators of active acidity, water activity, enthalpy, and organoleptic properties. In addition, the content analysis of lactic acid bacteria and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::efd220dabebdf6b638099a0ed9195789
http://journals.uran.ua/eejet/article/view/228083
http://journals.uran.ua/eejet/article/view/228083
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 22, Iss 94, Pp 3-7 (2020)
Drinking water is a food of special physiological value, as evidenced by a critically short for health and life endurance of complete dehydration of the body (no replenishment of drinking water) in 9–10 days along with 45–49 days of life without
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c0d0fcf6bca955e0053181331a958b5
https://doi.org/10.32718/nvlvet-f9401
https://doi.org/10.32718/nvlvet-f9401
Publikováno v:
Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies. :103-109
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::717335a5c39906e555cf89900ece4781
https://doi.org/10.20998/2413-4295.2020.02.13
https://doi.org/10.20998/2413-4295.2020.02.13
Autor:
R. Svyatnenko, Yliana Kuzmyk, Oksana Fursik, Vasil Pasichniy, Igor Strashynskyi, Andrii Marynin
Publikováno v:
Scientific foundations of solving engineering tasks and problems
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ecf546e44fb80510a059dd0f3ed251ee
https://doi.org/10.46299/isg.2021.mono.tech.ii-402-407
https://doi.org/10.46299/isg.2021.mono.tech.ii-402-407
Publikováno v:
Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies. :93-100
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71fc53fae0dfd0eef315bbafc9f218f0
https://doi.org/10.20998/2413-4295.2019.10.12
https://doi.org/10.20998/2413-4295.2019.10.12
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 21, Iss 91, Pp 48-53 (2019)
Food proteins, besides being used as sources of energy and providing the body with amino acids for the protein synthesis, are important biological objects that help maintain the overall health of a person, participate in the growth and development of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75c5c6f5995b94139bb9380c2a3d3d0e
https://nvlvet.com.ua/index.php/food/article/view/3642
https://nvlvet.com.ua/index.php/food/article/view/3642
Autor:
Olena Moroz, Andrii Marynin, Anatoliy Ukrainets, R. Svyatnenko, Vasil Pasichnyi, Oleg Khrapachov
Publikováno v:
EUREKA: Life Sciences. 6:26-32
The aim of the researches was to determine the effectiveness of repeated pasteurization using an air absorbent. The effectiveness of repeated pasteurization is studied at an air absorbent for prolonging the storage life of sausage products. Pasteuriz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2de88eeb73b681f9ea99fe3e388b381
https://doi.org/10.21303/2504-5695.2018.00809
https://doi.org/10.21303/2504-5695.2018.00809
Publikováno v:
Scientific Works of National University of Food Technologies. 24:218-224
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcc07c4ae4edef8e833a0cdcf10f5dd0
https://doi.org/10.24263/2225-2924-2018-24-5-27
https://doi.org/10.24263/2225-2924-2018-24-5-27