National University of Life and Environmental Sciences of Ukraine
03041, 15 Heroyiv Oborony Str., Kyiv, Ukraine
https://orcid.org/0000-0001-5045-5546
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MARBLING OF CATTLE M. LONGISSIMUS DORSIAnatolii Ugnivenko, N. Kos, Tetiana Antoniuk, O. Zhukorskiy, Olha Kruk Keywords: beef, dairy cattle, intramuscular fat, Ukrainian Black-and-White beef breed.
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
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ORGANOLEPTIC ASSESSMENT OF BEEF FROM UKRAINIAN BLACK-AND-WHITE BULL CALFAnatolii Ugnivenko, Tetiana Antoniuk, Olha Kruk Keywords: beef, organoleptic assessment, Ukrainian Black-and-White dairy breed, steers
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),
-.
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Efficiency of using spicy and aromatic plant ingredients in the technology of semi-smoked sausagesOksana Shtonda, Valentyna Israelian, Tetiana Antoniuk, Nataliia Slobodianiuk, Liudmyla Tyshchenko Keywords: ingredients; oxidative changes; essential oils; spices; sausages; juniper; organoleptic parameters
Shtonda, O., Israelian, V., Antoniuk, T., Slobodianiuk, N., & Tyshchenko, L.
(2024).
Efficiency of using spicy and aromatic plant ingredients in the technology of semi-smoked sausages.
Animal Science and Food Technology,
15(2),
119-135.
https://doi.org/10.31548/animal.2.2024.119
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