Doctor of Veterinary Sciences, Professor
National University of Life and Environmental Sciences of Ukraine
03127, 16 Vystavkova Str., Kyiv, Ukraine
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Fatty acids content in milk of cows under the influence of β-caroteneLarysa Shevchenko, Vita Mykhalska Keywords: lactating cows, milk, butter, milk lipids, vitaton, fatty acids
Shevchenko, L., & Mykhalska, V.
(2021).
Fatty acids content in milk of cows under the influence of β-carotene.
Animal Science and Food Technology,
12(2),
82-93.
https://doi.org/10.31548/animal2021.02.009
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Quality and safety of chicken eggs after washing and disinfection with a chlorine-containing agentViktor Davydovych, Larysa Shevchenko, Viktoriia Melnyk, Lesya Busol, Oksana Pylypchuk Keywords: shell; yolk; QMAFAnM; mould fungi; ovoscopy; microbial contamination
Davydovych, V., Shevchenko, L., Melnyk, V., Busol, L., & Pylypchuk, O.
(2025).
Quality and safety of chicken eggs after washing and disinfection with a chlorine-containing agent.
Animal Science and Food Technology,
16(1),
141-157.
https://doi.org/10.31548/animal.1.2025.141
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Microbiome of Kraft soft cheeses made from raw goat milk during ripeningViktor Davydovych, Larysa Shevchenko, Vita Mykhalska, Oksana Pylypchuk, Tatyana Naumenko Keywords: Feta cheese; Chèvre cheese; mesophilic aerobic and facultative anaerobic microorganisms; lactic acid bacteria; moulds; yeasts
Davydovych, V., Shevchenko, L., Mykhalska, V., Pylypchuk, O., & Naumenko, T.
(2025).
Microbiome of Kraft soft cheeses made from raw goat milk during ripening.
Animal Science and Food Technology,
16(3),
105-120.
https://doi.org/10.31548/animal.3.2025.105
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