PhD in Agricultural Sciences, Associate Professor
National University of Life and Environmental Sciences of Ukraine
03127, 16 Vystavkova Str., Kyiv, Ukraine
https://orcid.org/0000-0002-2757-6232
All articles |
|---|
REPRODUCTIVE CAPACITIES OF SOWS AFTER THE USE OF NEUROTROPIC AND METABOLIC PREPARATION IN DIFFERENT DOSESOksana Pylypchuk Keywords: sow, piglets, drug, Glutam 1M, fertility, polycarpousness, largecarpousness
Pylypchuk, O.
(2019).
REPRODUCTIVE CAPACITIES OF SOWS AFTER THE USE OF NEUROTROPIC AND METABOLIC PREPARATION IN DIFFERENT DOSES.
Animal Science and Food Technology,
10(1),
-.
|
Influence of parameters of marinating meat semi-finished products on the quality of the finished productOksana Pylypchuk, Liudmyla Tyshchenko, Valentyna Israelian, Nataliia Mushtruk Keywords: baking process, organoleptic assessment, physicochemical indicators, functional and technological indicators, sensory analysis, muscle tissue
Pylypchuk, O., Tyshchenko, L., Israelian, V., & Mushtruk, N.
(2022).
Influence of parameters of marinating meat semi-finished products on the quality of the finished product.
Animal Science and Food Technology,
13(2),
44-52.
https://doi.org/10.31548/animal.13(2).2022.44-52
|
Honey as a component of marinade for semi-finished meat productsLiudmyla Tyshchenko, Oksana Pylypchuk, Leonora Adamchuk, O. Akulonok Keywords: safety, components, method and duration of pickling, organoleptic and physicochemical parameters, natural antioxidants
Tyshchenko, L., Pylypchuk, O., Adamchuk, L., & Akulonok, O.
(2021).
Honey as a component of marinade for semi-finished meat products.
Animal Science and Food Technology,
12(2),
73-81.
https://doi.org/10.31548/animal2021.02.008
|
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
|
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
|