Search Results - "Y. O. Mashkin"

Sensory indicators of suluguni cheese when using enzyme preparations of different origins in the technology of soft cheeses by Kholodenko, I. V., Bila, V. V., Bilyi, V. Yu, Mashkin, Y. O.

“…Cheeses are food products obtained by concentration and biotransformation of the main components of milk under the influence of physicochemical factors of…”
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Microbiological indicators of cottage cheese using different rennet leavens by Bila, V. V., Merzlova, H. V., Bilyi, V. Y., Merzlov, S. V., Mashkin, Y. O.

“…Rennet cheeses occupy an important place in the diets of the population of Ukraine. The technology of cheese production depends both on the quality of raw…”
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Modeling effect of selenium on broiler chickens’ body by Sobolev, O. I., Gutyj, B. V., Zasukha, Y. V., Karkach, P. M., Fesenko, V. F., Bilkevych, V. V., Kuzmenko, P. I., Mashkin, Y. O., Sobolieva, S. V.

“…In recent years, based on new scientific data, many countries worldwide have been revising the existing standards for introducing trace elements in mixed feed…”
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Californian worms biomass growth and its zinc accumulation under different concentrations of the metal in the nutrient medium by S. V. Merzlov, Y. O. Mashkin, P. M. Karkach, O. I. Sobolev, O. I. Rozputnii, A. V. Kharchenko

“…The ability of worms to accumulate biotic metals in their body creates the preconditions for obtaining a protein-mineral supplement containing metals in the…”
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