Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Verbytskyi, Sergii"'
Autor:
VOYTSEKHIVSKA, Liubov, FRANKO, Olena, OKHRIMENKO, Yurii, VERBYTSKYI, Sergii, GAVRILENKO, Anna
Publikováno v:
Journal of Engineering Science (Chişinău), Vol 27, Iss 4, Pp 183-190 (2020)
Quality parameters of stuffs, namely collagen containing minced meat (CMM) and collagen containing gel (CCG), obtained by processing of hen legs are presented in this work. The effect of the said characteristics upon finished meat products is investi
Externí odkaz:
https://doaj.org/article/b896687cc91143ec9f90568430cb64b4
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXVI, Iss 3, Pp 78-88 (2019)
The analysis of scientific information on the theoretical aspects and practical features of long-term freezing storage of butter and spreads is carried out. Means of mathematical modeling are substantiated, allowing prediction of the storage capacity
Externí odkaz:
https://doaj.org/article/703e720dcb5342aebd257a716b087be5
Autor:
USATENKO, Nina1 ni.usatenko@gmail.com, VERBYTSKYI, Sergii2 tk140@hotmail.com, SHCHESIUK, Oleg3 taifun.kv@gmail.com, KOZIY, Tetiana1 koziytv@gmail.com
Publikováno v:
Pamukkale University Journal of Engineering Sciences. 2024, Vol. 30 Issue 5, p707-714. 8p.
Autor:
Borsolyuk, Larysa1, Verbytskyi, Sergii2
Publikováno v:
Ukrainian Black Sea Region Agrarian Science. 2023, Vol. 27 Issue 3, p71-79. 9p.
Autor:
USATENKO, Nina1, VERBYTSKYI, Sergii2 tk140@hotmail.com
Publikováno v:
Veterinary Sciences & Practices. Apr2022, Vol. 17 Issue 1, p20-25. 6p.
Autor:
Danylenko, Svitlana, Bal-Prylypko, Larysa, Ryzhkova, Taisia, Verbytskyi, Sergii, Panasiuk, Oleksandr
Publikováno v:
Scientific Journal 'Animal Science & Food Technologies'; 2023, Vol. 14 Issue 3, p20-34, 15p
Publikováno v:
Scientific Journal of Cahul "Bogdan Petriceicu Hasdeu" State University: Economic & Engineering Studies, Vol 1, Iss 7, Pp 66-72 (2020)
The state of meat and meat products production in Ukraine is described and analyzed. The influence of these parameters on the formation of the machinery and equipment fleet of the domestic meat industry, as well as the possibility and feasibility of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::09689d04485e5f6fbab5be35fe5a95cf
http://jees.usch.md/wp-content/uploads/2020/07/2020_BULETIN_111-66-72-1.pdf
http://jees.usch.md/wp-content/uploads/2020/07/2020_BULETIN_111-66-72-1.pdf
Publikováno v:
Scientific Journal of Cahul "Bogdan Petriceicu Hasdeu" State University: Economic & Engineering Studies, Vol 2, Iss 6, Pp 22-27 (2019)
The article substantiates the need and prerequisites for intensifying innovation and investment in the food industry using economic and statistical analysis. The stimulants and destimulants of the intensification of innovation and investment activity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::bef809659d171feacbb43841b28a2722
http://jees.usch.md/wp-content/uploads/2020/03/CZU-23-28.pdf
http://jees.usch.md/wp-content/uploads/2020/03/CZU-23-28.pdf
Autor:
USATENKO, Nina, VERBYTSKYİ, Sergii
Publikováno v:
Volume: 17, Issue: 1 20-25
Atatürk Üniversitesi Veteriner Bilimleri Dergisi
Atatürk Üniversitesi Veteriner Bilimleri Dergisi
A specific criterion for the use of mechanically deboned poultry meat in sausages and other meat products is the presence of bone inclusions. Known methods for determining bone inclusions in mechanically deboned meat do not provide the required accur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::7701eb9c40776432ada30973d3f1d22a
https://dergipark.org.tr/tr/pub/ataunivbd/issue/69774/983393
https://dergipark.org.tr/tr/pub/ataunivbd/issue/69774/983393
Publikováno v:
Scientific Journal of Cahul "Bogdan Petriceicu Hasdeu" State University: Economic & Engineering Studies, Vol 1, Iss 5, Pp 56-63 (2019)
The concept of a technological wave, as a set of technologies characteristic of a certain level of production development, and scientific and technological progress, as a transition from lower waves to more progressive ones, is characterized. The tra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::16f3360bd1ea0baeac5bde190467d66a
http://jees.usch.md/wp-content/uploads/2019/07/8.pdf
http://jees.usch.md/wp-content/uploads/2019/07/8.pdf