New grain concentrates with increased biological value in the structure of modern nutritionLarysa Bal-Prylypko, Galina Tolok, Mykola Nikolaenko, A. Antonenko, Tetiana Brovenko
Bal-Prylypko, L., Tolok, G., Nikolaenko, M., Antonenko, A., & Brovenko, T.
(2021).
New grain concentrates with increased biological value in the structure of modern nutrition.
Animal Science and Food Technology,
12(2),
5-13.
https://doi.org/10.31548/animal2021.02.001
|
Improvement of technology of fish semi-finished products with addition of non-сonventional raw materialsNataliia Holembovska, Nataliia Slobodianiuk, Valentyna Israelian
Holembovska, N., Slobodianiuk, N., & Israelian, V.
(2021).
Improvement of technology of fish semi-finished products with addition of non-сonventional raw materials.
Animal Science and Food Technology,
12(2),
14-23.
https://doi.org/10.31548/animal2021.02.002
|
Factors of transformation of the dairy subcomplex of the agro-industrial complex of UkraineViktor Yemtsev, Nataliia Slobodianiuk
Yemtsev, V., & Slobodianiuk, N.
(2021).
Factors of transformation of the dairy subcomplex of the agro-industrial complex of Ukraine.
Animal Science and Food Technology,
12(2),
24-32.
https://doi.org/10.31548/animal2021.02.003
|
Influence of biochemical properties of raw materials on the change of quality of salted fish productsAnastasiia Ivaniuta, Alina Menchynska, Olena Ochkolyas, Ch. Tsui, Nataliia Nesterenko, Tatiana Manoli
Ivaniuta, A., Menchynska, A., Ochkolyas, O., Tsui, Ch., Nesterenko, N., & Manoli, T.
(2021).
Influence of biochemical properties of raw materials on the change of quality of salted fish products.
Animal Science and Food Technology,
12(2),
33-38.
https://doi.org/10.31548/animal2021.02.004
|
Study of the efficiency of using beet syrup in products based on the principles of nutritionYuliia Kryzhova, O. Deiak
Kryzhova, Y., & Deiak, O.
(2021).
Study of the efficiency of using beet syrup in products based on the principles of nutrition.
Animal Science and Food Technology,
12(2),
39-47.
https://doi.org/10.31548/animal2021.02.005
|
Substantiation of amplitude-frequency characteristics and design parameters of the vibration exciter of the separator of volume vibrationsO. Omelyanov, Ihor Palamarchuk, Volodymyr Vasyliv, Mikhailo Mushtruk, Maksym Hudzenko, Sergei Filin
Omelyanov, O., Palamarchuk, I., Vasyliv, V., Mushtruk, M., Hudzenko, M., & Filin, S.
(2021).
Substantiation of amplitude-frequency characteristics and design parameters of the vibration exciter of the separator of volume vibrations.
Animal Science and Food Technology,
12(2),
48-59.
https://doi.org/10.31548/animal2021.02.006
|
Dynamics of interfacial interaction between components during mixingIhor Stadnyk, Mikhailo Mushtruk, Volodymyr Vasyliv, Mariia Zheplinska, Ihor Palamarchuk, Zinaida Burova, Maksym Hudzenko
Stadnyk, I., Mushtruk, M., Vasyliv, V., Zheplinska, M., Palamarchuk, I., Burova, Z., & Hudzenko, M.
(2021).
Dynamics of interfacial interaction between components during mixing.
Animal Science and Food Technology,
12(2),
60-72.
https://doi.org/10.31548/animal2021.02.007
|
Honey as a component of marinade for semi-finished meat productsLiudmyla Tyshchenko, Oksana Pylypchuk, Leonora Adamchuk, O. Akulonok
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
|
Fatty acids content in milk of cows under the influence of β-caroteneLarysa Shevchenko, Vita Mykhalska
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
|
Biological efficiency of rainbow trout meat lipids depending on the levels of amino acids in fodderV. Kondratiuk, Anastasiia Ivaniuta
Kondratiuk, V., & Ivaniuta, A.
(2021).
Biological efficiency of rainbow trout meat lipids depending on the levels of amino acids in fodder.
Animal Science and Food Technology,
12(2),
94-100.
https://doi.org/10.31548/animal2021.02.010
|
Characteristics of biochemical parameters of sperm production of carp sire when using hulled oats in feeding during the pre-spawning periodN. Syrovatka, I. Hrytsyniak, D. Syrovatka, I. Yaremchuk
Syrovatka, N., Hrytsyniak, I., Syrovatka, D., & Yaremchuk, I.
(2021).
Characteristics of biochemical parameters of sperm production of carp sire when using hulled oats in feeding during the pre-spawning period.
Animal Science and Food Technology,
12(2),
101-110.
https://doi.org/10.31548/animal2021.02.011
|