Animal Science and Food Technology

Maksym Riabovol

All articles

Mathematical modelling of the process of vibration mixing of minced sausage


Maksym Riabovol
Keywords: low-frequency oscillations, Lagrange method, oscillatory system, amplitude-frequency characteristics, power characteristics

Riabovol, M. (2022). Mathematical modelling of the process of vibration mixing of minced sausage. Animal Science and Food Technology, 13(2), 53-62. https://doi.org/10.31548/animal.13(2).2022.53-62

Research and development of a technology for the production of healthy sausages


Maksym Riabovol, Larysa Bal-Prylypko
Keywords: quality, sausages, antioxidant, rosemary, sea salt, food additives

Riabovol, M., & Bal-Prylypko, L. (2021). Research and development of a technology for the production of healthy sausages. Animal Science and Food Technology, 12(1), 39-47. https://doi.org/10.31548/animal2021.01.039