Zobrazeno 1 - 7
of 7
pro vyhledávání: '"V. Yu. Kontareva"'
Autor:
V. Yu. Kontareva, V. V. Belik
Publikováno v:
Безопасность техногенных и природных систем, Vol 0, Iss 4, Pp 12-21 (2022)
Introduction. The topic under consideration is updated by official domestic statistics, according to which more than a third of employees work in harmful and dangerous conditions. During the production process, people get injured and maimed, lose the
Externí odkaz:
https://doaj.org/article/ddccabc5916948ef981ce13ff46e6cc5
Autor:
V. Yu. Kontareva, S. N. Belik
Publikováno v:
Безопасность техногенных и природных систем, Vol 0, Iss 1, Pp 32-40 (2022)
Introduction. The article considers the problems of occupational morbidity and occupational injuries in the food industry, including factors and causes that form working conditions that contribute to the occurrence of morbidity and accidents. Problem
Externí odkaz:
https://doaj.org/article/ef8917cb579e42a99a57dff5e4bbebcb
Autor:
V. Yu. Kontareva
Publikováno v:
Безопасность техногенных и природных систем, Vol 0, Iss 4 (2021)
Introduction. The article considers the problems and provides the analysis of industrial injuries at meat and meat food productsprocessing and canningenterprises, which have a certain sectoral specificity that affects the formation of working conditi
Externí odkaz:
https://doaj.org/article/adeeec3b80e248ecb7cfaaad9c8636de
Autor:
V Yu Kontareva, S N Belik, E V Morgul, V V Kryuchkova, I F Gorlov, A A Slozhenkina, N I Mosolova
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 965:012025
The authors studied the influence of prebiotic components on the biological value of enriched yogurt. Yogurt was produced by fermenting pasteurized normalized milk with yogurt starter containing freeze-dehydrated strains of Streptococcus thermophilus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::563a31140c1d335eb8ba1060bd031ea4
https://doi.org/10.1088/1755-1315/965/1/012025
https://doi.org/10.1088/1755-1315/965/1/012025
Autor:
A.V. Randelin, S. N. Belik, Yu.V. Rudneva, V. V. Kryuchkova, N I Mosolova, D.A. Mosolova, M. I. Slozhenkina, V. Yu Kontareva
Publikováno v:
Agrarian-And-Food Innovations. 1:56-61
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b92aa2cb3498b0f6fe789175b90d30a
https://doi.org/10.31208/2618-7353-2018-1-3-56-61
https://doi.org/10.31208/2618-7353-2018-1-3-56-61
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 548:082051
The high incidence of dysbiotic disorders, growing threat of new intestinal bacterial pathogens with multidrug resistance and high virulence, and high level of xenobiotic contamination of food products and the environment require the search for alter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::484171ef000b07dc6f76f592fef1b9f8
https://doi.org/10.1088/1755-1315/548/8/082051
https://doi.org/10.1088/1755-1315/548/8/082051
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 548:082054
The aim of our study was to study the effect of prebiotic components on the quality indicators of enriched yogurt. Yogurt was produced by fermenting pasteurized normalized milk with yoghurt sourdough, which included lyophilically dried strains of Str
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::449d1e43a15d8a1c3fd60fc4bc92d4c0
https://doi.org/10.1088/1755-1315/548/8/082054
https://doi.org/10.1088/1755-1315/548/8/082054