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• The effect of oregano essential oil on chicken meat lipid oxidation and peroxidation

  Mária Angelovičová, Michal Angelovič, Jozef Čapla, Peter Zajác, Petra Folvarčíková, Jozef Čurlej

  1056-1068

  2021-10-28

• Nutritive, chemical and technological properties of liver pate formulated with beef offal, sheep tail fat and licorice and ginger root

  Gulmira Kenenbay , Urishbay Chomanov , Tamara Tultabayeva, Nurzhan Tultabayev, Zhanibek Yessimbekov, Mohammad Ali Shariati

  733-749

  2022-11-03

• Effect of eugenol, neridol and piperine feed supplement on the thigh muscle fat profile of broiler chickens

  Mária Angelovičová, Michaela Klimentová, Marek Angelovič

  268-274

  2019-04-27

• The study of the intensification of technological parameters of the sausage production process

  Larysa Bal-Prylypko, Maryna Yancheva, Mariia Paska, Maxim Ryabovol, Mykola Nikolaenko, Valentyna Israelian, Oksana Pylypchuk, Nina Tverezovska, Yurii Kushnir, Maryna Nazarenko

  27-41

  2022-01-17

• Evaluation of storage methods of beef by microbiological and chemical indicators

  Mykola Kukhtyn, Volodymyr Salata, Oleksandra Berhilevych, Zoya Malimon, Anatoliy Tsvihun, Bogdan Gutyj, Yulia Horiuk

  602-611

  2020-08-28

• Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products

  Oksana Shtonda, Kateryna Semeniuk

  513-520

  2021-06-28

• Comparative characteristics of eggs of chickens of domestic and foreign selection in their diverse age

  Lyudmyla Nalyvayko, Kateryna Rodionova, Svitlana Pankova, Natalia Shomina, Oleg Katerynych, Mariia Khimych

  245-253

  2021-03-28

• Oxidative stability of chicken meat during storage influenced by the feeding of alfalfa meal

  Jana Tkáčová, Mária Angelovičová, Peter Haščí­k, Marek Bobko

  106-111

  2015-05-14