Zobrazeno 1 - 4
of 4
pro vyhledávání: '"piglets, stress"'
Publikováno v:
Ukrainian Journal of Veterinary and Agricultural Sciences, Vol 4, Iss 2, Pp 38-43 (2021)
The aim of the study was to investigate the effect of the feed additive “Butaselmevit-plus” on the state of the antioxidant defense system of piglets during weaning. The experiments were conducted on the basis of the LTD “KOSHET” Mukachevo di
Externí odkaz:
https://doaj.org/article/da378d14b0a643b5bc9f15830be14867
Autor:
Elena Kuznetsova, Elena Klimova, Dmitry Uchasov, Natalia Yarovan, Svetlana Motyleva, Ján Brindza, Natalya Berezina, Tatyana Bychkova, Vera Gavrilina, Gennadii Piyavchenko
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 735-743 (2018)
A grain concentrate was developed for use in bread baking based on whole-ground fermented wheat grain, to enhance that the beneficial properties have fermented wholegrain buckwheat grains in an amount of 20% by weight of the fermented wheat. For the
Externí odkaz:
https://doaj.org/article/4fd453f388454965abe8bc8c0bed18e4
Publikováno v:
Ukrainian Journal of Veterinary and Agricultural Sciences, Vol 4, Iss 2, Pp 38-43 (2021)
The aim of the study was to investigate the effect of the feed additive “Butaselmevit-plus” on the state of the antioxidant defense system of piglets during weaning. The experiments were conducted on the basis of the LTD “KOSHET” Mukachevo di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4bec186fe745234af684a299ffaecb1c
https://ujvas.com.ua/index.php/journal/article/view/89
https://ujvas.com.ua/index.php/journal/article/view/89
Autor:
Gennadii Piyavchenko, Dmitry Uchasov, Natalia Yarovan, Tatyana Bychkova, Elena Kuznetsova, Natalya Berezina, Vera Gavrilina, Ján Brindza, S. M. Motyleva, Elena Klimova
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 735-743 (2018)
A grain concentrate was developed for use in bread baking based on whole-ground fermented wheat grain, to enhance that the beneficial properties have fermented wholegrain buckwheat grains in an amount of 20% by weight of the fermented wheat. For the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a1cce8d5e6072fd0d024bdb241a837b
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/981
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/981