Efficiency of use of lactic acid bacteria for the treatment of cow endometritisAnatolii Ugnivenko, Stepan Demchuk, Dmytro Nosevych, Andriy Getya, Oleksandr Kolisnyk
Ugnivenko, A., Demchuk, S., Nosevych, D., Getya, A., & Kolisnyk, O.
(2025).
Efficiency of use of lactic acid bacteria for the treatment of cow endometritis.
Animal Science and Food Technology,
16(3),
9-23.
https://doi.org/10.31548/animal.3.2025.09
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Fatty acid composition of cow milk fat under the influence of humic acidsOlha Iakubchak, Natalya Tiskivska, Svitlana Midyk, Ivanna Tyufanova, Alina Omelian
Iakubchak, O., Tiskivska, N., Midyk, S., Tyufanova, I., & Omelian, A.
(2025).
Fatty acid composition of cow milk fat under the influence of humic acids.
Animal Science and Food Technology,
16(3),
24-36.
https://doi.org/10.31548/animal.3.2025.24
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Variability of milk urea nitrogen traits and their potential use in dairy cattleSergiy Ruban, Mykola Shabash, Olga Tupitska, Viktor Danshyn, Nataliia Slobodianiuk
Ruban, S., Shabash, M., Tupitska, O., Danshyn, V., & Slobodianiuk, N.
(2025).
Variability of milk urea nitrogen traits and their potential use in dairy cattle.
Animal Science and Food Technology,
16(3),
37-53.
https://doi.org/10.31548/animal.3.2025.37
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Effect of water temperature on growth and development of red swamp crayfish Procambarus clarkii (Girard, 1852)Volodymyr Koretsky, Iryna Kononenko, Olesia Okhrimenko, Ruslan Kononenko, Nataliia Rudyk-Leuska
Koretsky, V., Kononenko, I., Okhrimenko, O., Kononenko, R., & Rudyk-Leuska, N.
(2025).
Effect of water temperature on growth and development of red swamp crayfish Procambarus clarkii (Girard, 1852).
Animal Science and Food Technology,
16(3),
54-69.
https://doi.org/10.31548/animal.3.2025.54
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Fish spectral classification based on principal component analysisLi Xu, Alina Menchynska, Olena Ochkolyas, Mykola Nikolaenko
Xu, L., Menchynska, A., Ochkolyas, O., & Nikolaenko, M.
(2025).
Fish spectral classification based on principal component analysis.
Animal Science and Food Technology,
16(3),
70-85.
https://doi.org/10.31548/animal.3.2025.70
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Justification of the technology of sausage products using plant functional ingredientsLarysa Bal-Prylypko, Marina Serdyuk, Nataliia Holembovska, Volodymyr Voitsekhivskyi, Roman Kovalenko
Bal-Prylypko, L., Serdyuk, M., Holembovska, N., Voitsekhivskyi, V., & Kovalenko, R.
(2025).
Justification of the technology of sausage products using plant functional ingredients.
Animal Science and Food Technology,
16(3),
86-104.
https://doi.org/10.31548/animal.3.2025.86
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Microbiome of Kraft soft cheeses made from raw goat milk during ripeningViktor Davydovych, Larysa Shevchenko, Vita Mykhalska, Oksana Pylypchuk, Tatyana Naumenko
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
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