Determination of rational parameters of pseudomixing by complex modelling of work processesVolodymyr Vasyliv, Ihor Stadnyk, Volodymyr Piddubnyi, Mikhailo Mushtruk, Mariia Zheplinska, Svitlana Kraievska
Vasyliv, V., Stadnyk, I., Piddubnyi, V., Mushtruk, M., Zheplinska, M., & Kraievska, S.
(2022).
Determination of rational parameters of pseudomixing by complex modelling of work processes.
Animal Science and Food Technology,
13(1),
7-15.
https://doi.org/10.31548/animal.13(1).2022.7-15
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Effectiveness of using beer groats in the technology of semifinished fish productsAnastasiia Ivaniuta, Alina Menchynska, Olena Ochkolyas, Xiaoqing Qu, Nataliia Nesterenko
Ivaniuta, A., Menchynska, A., Ochkolyas, O., Qu, X., & Nesterenko, N.
(2022).
Effectiveness of using beer groats in the technology of semifinished fish products.
Animal Science and Food Technology,
13(1),
16-23.
https://doi.org/10.31548/animal.13(1).2022.16-23
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Laying and preservation of hens of the industrial flock depending on the density of their placement in cage batteriesVitalii Kuchmistov
Kuchmistov, V.
(2022).
Laying and preservation of hens of the industrial flock depending on the density of their placement in cage batteries.
Animal Science and Food Technology,
13(1),
24-31.
https://doi.org/10.31548/animal.13(1).2022.24-31
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The effect of artificial lighting of cowsheds on the milk productivity of cows under the conditions of tethered housingDmytro Nosevych, Vasyl Kostenko, Maryna Kulish, Inna Subot
Nosevych, D., Kostenko, V., Kulish, M., & Subot, I.
(2022).
The effect of artificial lighting of cowsheds on the milk productivity of cows under the conditions of tethered housing.
Animal Science and Food Technology,
13(1),
32-38.
https://doi.org/10.31548/animal.13(1).2022.32-38
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Justification of power parameters of the process of semi-fluidisation freezing of fruit and berry productsIhor Palamarchuk, Serhii Kiurchev, Valentyna Verkholantseva, Bohdan Borodych, Tetiana Lebska
Palamarchuk, I., Kiurchev, S., Verkholantseva, V., Borodych, B., & Lebska, T.
(2022).
Justification of power parameters of the process of semi-fluidisation freezing of fruit and berry products.
Animal Science and Food Technology,
13(1),
39-46.
https://doi.org/10.31548/animal.13(1).2022.39-46
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The effect of freezing on the characteristics of semifinished products in a dough covering using non-conventional protein-containing raw materialsVasyl Pasichnyi, Yevheniia Shubina, Roman Svyatnenko, Olena Moroz
Pasichnyi, V., Shubina, Y., Svyatnenko, R., & Moroz, O.
(2022).
The effect of freezing on the characteristics of semifinished products in a dough covering using non-conventional protein-containing raw materials.
Animal Science and Food Technology,
13(1),
47-56.
https://doi.org/10.31548/animal.13(1).2022.47-56
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Meat production and growth of internal organs and adipose tissue in bulls, obtained from the selection of their parents according to the index of similarity of system b antigens of blood groupsAnatolii Ugnivenko, Oleksandr Natalych
Ugnivenko, A., & Natalych, O.
(2022).
Meat production and growth of internal organs and adipose tissue in bulls, obtained from the selection of their parents according to the index of similarity of system b antigens of blood groups.
Animal Science and Food Technology,
13(1),
57-65.
https://doi.org/10.31548/animal.13(1).2022.57-65
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The performance of egg hens when using a prebiotic preparationHanna Chernikova, Nataliia Prokopenko, Svitlana Bazyvoliak, Yurii Zasukha
Chernikova, H., Prokopenko, N., Bazyvoliak, S., & Zasukha, Y.
(2022).
The performance of egg hens when using a prebiotic preparation.
Animal Science and Food Technology,
13(1),
66-71.
https://doi.org/10.31548/animal.13(1).2022.66-71
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