Measures and means to improve the energy efficiency of food productionZinaida Burova, Leonid Vorobiov, Serhii Ivanov, Oleh Dekusha
Burova, Z., Vorobiov, L., Ivanov, S., & Dekusha, O.
(2022).
Measures and means to improve the energy efficiency of food production.
Animal Science and Food Technology,
13(2),
7-15.
https://doi.org/10.31548/animal.13(2).2022.7-15
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Review of national regulatory requirements for propolis quality for compliance with international standardsRoman Dvykaliuk, Leonora Adamchuk, Artem Antoniv, Sedat Sevin
Dvykaliuk, R., Adamchuk, L., Antoniv, A., & Sevin, S.
(2022).
Review of national regulatory requirements for propolis quality for compliance with international standards.
Animal Science and Food Technology,
13(2),
16-25.
https://doi.org/10.31548/animal.13(2).2022.16-25
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Influence of parameters of marinating meat semi-finished products on the quality of the finished productOksana Pylypchuk, Liudmyla Tyshchenko, Valentyna Israelian, Nataliia Mushtruk
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
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Technical and economic substantiation of the process of semi-fluidisation treatment of fruit and berry productsIhor Palamarchuk, Vladyslav Palamarchuk, Viktor Sarana, Yaroslava Heipel, Bohdan Borodych
Palamarchuk, I., Palamarchuk, V., Sarana, V., Heipel, Ya., & Borodych, B.
(2022).
Technical and economic substantiation of the process of semi-fluidisation treatment of fruit and berry products.
Animal Science and Food Technology,
13(2),
35-43.
https://doi.org/10.31548/animal.13(2).2022.35-43
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The effect of a new complex sorbent of mycotoxins in pigs diets on their growth performance, fattening and meat traitsVadym Lykhach, Anna Lykhach, Rostyslav Faustov, Yevhen Barkar, Leonid Lenkov
Lykhach, V., Lykhach, A., Faustov, R., Barkar, Y., & Lenkov, L.
(2022).
The effect of a new complex sorbent of mycotoxins in pigs diets on their growth performance, fattening and meat traits.
Animal Science and Food Technology,
13(2),
26-34.
https://doi.org/10.31548/animal.13(2).2022.26-34
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Mathematical modelling of the process of vibration mixing of minced sausageMaksym Riabovol
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
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Methodological aspects of assessing the competence of laboratory personnel determining the quality of seed potatoesОlha Samoilichenko, Оlha Priadko, Valentyn Mokiichuk, Yuliia Slyva
Samoilichenko, O., Priadko, О., Mokiichuk, V., & Slyva, Y.
(2022).
Methodological aspects of assessing the competence of laboratory personnel determining the quality of seed potatoes.
Animal Science and Food Technology,
13(2),
63-70.
https://doi.org/10.31548/animal.13(2).2022.63-70
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The use of inulin-containing raw materials in the technology of sausage productionOlha Snizhko, Iryna Momot
Snizhko, O., & Momot, I.
(2022).
The use of inulin-containing raw materials in the technology of sausage production.
Animal Science and Food Technology,
13(2),
71-80.
https://doi.org/10.31548/animal.13(2).2022.71-80
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