Zobrazeno 1 - 10
of 16
pro vyhledávání: '"SERGII VERBYTSKYI"'
Autor:
Taisia Ryzhkova, Andrii Odarchenko, Kateryna Silchenko, Svitlana Danylenko, Sergii Verbytskyi, Iryna Heida, Larisa Kalashnikova, Andrii Dmytrenko
Publikováno v:
Innovative Biosystems and Bioengineering, Vol 7, Iss 2, Pp 22-31 (2023)
compounds found in plants possess medicinal properties and act as biogenic stimulants. These substances are formed in isolated tissues of animal and plant origin during their adapting to adverse environmental conditions, exhibiting biological activit
Externí odkaz:
https://doaj.org/article/67c0184b251746db984b0c124edf4c0d
Autor:
Svitlana Danylenko, Larysa Bal-Prylypko, Taisia Ryzhkova, Sergii Verbytskyi, Oleksandr Panasiuk
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 14, Iss 3, Pp 20-34 (2022)
The research relevance is predefined by the theoretic basics of their production processes not being sufficiently studied, including the proteolysis despite the wide production of cheese analogues incorporating vegetable substances. The research aims
Externí odkaz:
https://doaj.org/article/004fa97f94c64e2f8aa35754c803a27c
Autor:
Nina USATENKO, Sergii VERBYTSKYI
Publikováno v:
Veterinary Sciences and Practices, Vol 17, Iss 1, Pp 20-25 (2022)
Externí odkaz:
https://doaj.org/article/3573d25d659b493db506309358549387
Autor:
Nina Usatenko, Sergii Verbytskyi
Publikováno v:
Aquatic Sciences and Engineering, Vol 36, Iss 3, Pp 146-151 (2021)
The issue of the equivalence of the physical parameters of the working medium in the heat-treat-mentzoneoffishandmeatproductsissolvedbyorganizinguniformhigh-speedfieldsoftheworking medium in the working area, which is ensured by the corresponding des
Externí odkaz:
https://doaj.org/article/b667ea0c5b9d423b99b023d5eed37103
Autor:
Nadia Novgorodska, Sergii Verbytskyi
Publikováno v:
Știința Agricolă. :60-65
In the practice of meat processing, pork is often characterized by such syndromes as PSE (pale, soft, exudative), DFD (dark, firm, dry) and RSE (reddish-pink, soft, exudative). They worsen the perception of meats and have a negative impact on their t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a1ad3bf91ce5b546d8a7d9df3dd5818
https://doi.org/10.55505/sa.2022.2.07
https://doi.org/10.55505/sa.2022.2.07
Publikováno v:
Vector European. :57-65
A comprehensive approach covering economic, technical and regulatory aspects of the problem is necessary to successfully solve the problems of food security in emergencies. This article embraces the basics of the “food security” concept and its c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7cece3e86bd26faca8786d3cdee4384
https://doi.org/10.52507/2345-1106.2022-2.12
https://doi.org/10.52507/2345-1106.2022-2.12
Autor:
Sergii Verbytskyi
Publikováno v:
ПРОДОВОЛЬЧІ РЕСУРСИ. 10:7-18
Subject of research. Hydromechanical treatment of various types of raw meats by needle injection using a multi-needle brine injector. Purpose of the study. Establishment of rational scientifically substantiated, technically and technologically accept
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f882887418718f551db7f963de6bfaf
https://doi.org/10.31073/foodresources2022-18-01
https://doi.org/10.31073/foodresources2022-18-01
Autor:
Sergii Verbytskyi
Publikováno v:
FOOD RESOURCES. 9:46-53
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67e823fa6243e3d504a1999e6b96bfaa
https://doi.org/10.31073/foodresources2021-17-05
https://doi.org/10.31073/foodresources2021-17-05
Publikováno v:
FOOD RESOURCES. 9:182-190
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e79306b47d417cd9dd0bdbe3ef534aa
https://doi.org/10.31073/foodresources2021-17-19
https://doi.org/10.31073/foodresources2021-17-19
Autor:
Oleksandr Kuts, Sergii Verbytskyi
Publikováno v:
FOOD RESOURCES. 9:72-87
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f36e93920e420d716341dfde3b723a00
https://doi.org/10.31073/foodresources2021-17-08
https://doi.org/10.31073/foodresources2021-17-08