Animal Science and Food Technology

Ugnivenko, A., Kos, N., Antoniuk, T., Zhukorskiy, O., & Kruk, O. (2020). MARBLING OF CATTLE M. LONGISSIMUS DORSI. Animal Science and Food Technology, 11(2), -. https://doi.org/10.31548/animal2020.03.092

Koropets, L., & Ugnivenko, A. (2019). REPRODUCTION ABILITY OF BULLS BY VARIOUS BODY CONFORMATION TYPES AND EXPRESSION OF MEAT FORMS. Animal Science and Food Technology, 10(1), -. https://doi.org/10.31548/animal2019.03.027

Ugnivenko, A., & Nosevych, D. (2019). ANALYSIS OF PROFESSOR M.A. KRAVCHENKO SCIENTIFIC PROVISIONS IMPLEMENTATION ACCORDING TO THE RESULTS OF UKRAINIAN BEEF CATTLE BREEDING. Animal Science and Food Technology, 10(1), -. https://doi.org/10.31548/animal2019.03.063

Ugnivenko, A., Antoniuk, T., & Kruk, O. (2019). ORGANOLEPTIC ASSESSMENT OF BEEF FROM UKRAINIAN BLACK-AND-WHITE BULL CALF. Animal Science and Food Technology, 10(2), -.

Ugnivenko, A., Bondarenko, G., Nosevych, D., & Demchuk, S. (2019). SIGNS OF IMPENDING CALVINGIN BEEF COWS UNDER VARIOUS FEEDING AND HOUSING CONDITIONS. Animal Science and Food Technology, 10(1), -.

Ugnivenko, A., & Natalych, O. (2022). Meat production and growth of internal organs and adipose tissue in bulls, obtained from the selection of their parents according to the index of similarity of system b antigens of blood groups. Animal Science and Food Technology, 13(1), 57-65. https://doi.org/10.31548/animal.13(1).2022.57-65

Ugnivenko, A., & Koropets, L. (2021). Influence of body structure types and pronouncement of meat forms of bulls on their sexual activity. Animal Science and Food Technology, 12(1), -. https://doi.org/10.31548/animal2021.01.056

Demchuk, S., & Ugnivenko, A. (2018). INVOLUTION OF THE COWS' UTERUS AFTER CALVING. Animal Science and Food Technology, 9(1), -.

Ugnivenko, A. (2018). THE FACTORS AFFECTING OF SURVIVAL BEEF CALVES. Animal Science and Food Technology, 9(1), -.

Ugnivenko, A., & Natalych, O. (2022). Lifetime productivity of bulls depending on the similarity of their parents by antigens of the B blood group system. Animal Science and Food Technology, 13(4), 69-77. https://doi.org/10.31548/animal.13(4).2022.69-77

Kruk, O., & Ugnivenko, A. (2024). Relationship between the chemical composition, physical, technological, and sensory properties of beef and the colour of muscle tissue. Animal Science and Food Technology, 15(1), 42-54. https://doi.org/10.31548/animal.1.2024.42

Ugnivenko, A., & Natalych, O. (2023). Growth and meat productivity of bulls depending on the similarity of their blood group B antigens with mothers. Animal Science and Food Technology, 14(2), 89-99. https://doi.org/10.31548/animal.2.2023.89

Ugnivenko, A., & Natalych, O. (2021). Influence of methods of selection of parents by the index of similarity of antigens in blood groups on weight and linear growth of bulls. Animal Science and Food Technology, 12(4), 78-86. https://doi.org/10.31548/animal2021.04.008

Kruk, O., & Ugnivenko, A. (2024). The area of loin eye in bulls of the Ukrainian Black-and-White dairy breed and its relationship with beef characteristics. Animal Science and Food Technology, 15(2), 93-106. https://doi.org/10.31548/animal.2.2024.93

Kruk, O., & Ugnivenko, A. (2024). Quality characteristics of beef depending on its marbling. Animal Science and Food Technology, 15(3), 58-71. https://doi.org/10.31548/animal.3.2024.58

Kruk, O., & Ugnivenko, A. (2025). Characteristics of beef traits in crossbred bulls with different degrees of its marbling. Animal Science and Food Technology, 16(1), 26-37. https://doi.org/10.31548/animal.1.2025.26

Ugnivenko, A., Demchuk, S., Nosevych, D., Getya, A., & Kolisnyk, O. (2025). Efficiency of use of lactic acid bacteria for the treatment of cow endometritis. Animal Science and Food Technology, 16(3), 9-23. https://doi.org/10.31548/animal.3.2025.09