Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Viktor Ushkarenko"'
Publikováno v:
AgroLife Scientific Journal. 11:244-255
The effect of plowing depth (20-22; 28-30 cm), mineral fertilization rates (N-P: 0-0, 60-60, 120-120 kg ha-1), and crops density (35,000, 50,000, 65,000, 80,000 plants ha-1) on the yield, and water use efficiency (WUE) of drip-irrigated sweet corn we
Publikováno v:
Journal of Ecological Engineering. 23:54-63
Publikováno v:
Agriculture and Forestry. :29-41
In the article technological methods energy and economic evaluation of growing sage in southern steppe of Ukraine conditions have been analysed. The economists’ views on the raw medicinal herbs under drip irrigation formation of efficient productio
Autor:
Olena Grek, Alla Tymchuk, Olena Onopriichuk, Oleksandr Savchenko, Inna Vadymivna Popova, Sergii Tsygankov, Natalia Chepel, Viktor Ushkarenko
Publikováno v:
EUREKA: Life Sciences. 6:46-53
The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resour
Autor:
Viktor Ushkarenko, Sergii Tsygankov, Natalia Chepel, Alla Tymchuk, Olena Onopriichuk, Inna Vadymivna Popova, Olena Grek, Oleksandr Savchenko
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (96), Pp 51-58 (2018)
This paper reports a study into the influence of manna groats and extruded manna groats on the qualitative and quantitative indicators of milk and protein concentrates over a freezing–defrosting cycle. A slight change in the quality of proteinpla
Autor:
Olena Grek, Iuliia Ushkarenko, Alla Tymchuk, Oleksandr Savchenko, Sergii Tsygankov, Olena Onopriichuk, Olena Krasulya, Viktor Ushkarenko
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 5:21-29
We report a study into the fermentation of the recovered whey-malt mixtures using the lactose-fermenting yeast and saccharomyces. The use of such mixtures for production of fermentation beverages using the appropriate kinds of yeast makes it possible