| DC Field | Value | Language |
|---|
| dc.contributor.author | Галенко, О. О. | |
| dc.contributor.author | Баран, Д. І. | |
| dc.coverage.temporal | 7-9 October 2020, Lviv | |
| dc.date.accessioned | 2020-12-07T14:12:23Z | - |
| dc.date.available | 2020-12-07T14:12:23Z | - |
| dc.date.created | 2020-10-07 | |
| dc.date.issued | 2020-10-07 | |
| dc.identifier.citation | Галенко О. О. Екстракт ягід годжі для м'ясопродуктів / О. О. Галенко, Д. І. Баран // Food chemistry. Modern methods for production of food, food additives and packaging materials : book of abstracts, 7-9 October 2020, Lviv. — Lviv : Lviv Polytechnic National University, 2020. — P. 66. — (Modern methods for production of food and food quality assessment). | |
| dc.identifier.uri | https://ena.lpnu.ua/handle/ntb/55582 | - |
| dc.format.extent | 66 | |
| dc.language.iso | en | |
| dc.publisher | Lviv Polytechnic National University | |
| dc.publisher | Lviv Polytechnic National University | |
| dc.relation.ispartof | Food chemistry. Modern methods for production of food, food additives and packaging materials : book of abstracts, 2020 | |
| dc.title | Екстракт ягід годжі для м'ясопродуктів | |
| dc.type | Conference Abstract | |
| dc.rights.holder | © Національний університет “Львівська політехніка”, 2020 | |
| dc.contributor.affiliation | Національний університет харчових технологій | |
| dc.format.pages | 1 | |
| dc.identifier.citationen | Halenko O. O. Ekstrakt yahid hodzhi dlia miasoproduktiv / O. O. Halenko, D. I. Baran // Food chemistry. Modern methods for production of food, food additives and packaging materials : book of abstracts, 7-9 October 2020, Lviv. — Lviv : Lviv Polytechnic National University, 2020. — P. 66. — (Modern methods for production of food and food quality assessment). | |
| dc.relation.references | 1. Abilmazhinova, N.K. The Use of Antioxidants in the Meat Industry / N.K. Abilmazhinova, A.M. Tayeva, Sh.A. Аbzhanova // Research Journal of Pharmacrutical, Biological and Chemical Sciences. - 2015. - №6 (5). - Р. 156 - 172 | |
| dc.relation.references | 2. Melnyk O., Radzievska I., Galenko O., Peshuk L. (2018) Investigation of vegetable oils to oxidative degradation of varying degrees of saturation with tocopherol, Carpathian journal of food science and technology, 10 (3), p. 164-171. | |
| dc.relation.referencesen | 1. Abilmazhinova, N.K. The Use of Antioxidants in the Meat Industry, N.K. Abilmazhinova, A.M. Tayeva, Sh.A. Abzhanova, Research Journal of Pharmacrutical, Biological and Chemical Sciences, 2015, No 6 (5), R. 156 - 172 | |
| dc.relation.referencesen | 2. Melnyk O., Radzievska I., Galenko O., Peshuk L. (2018) Investigation of vegetable oils to oxidative degradation of varying degrees of saturation with tocopherol, Carpathian journal of food science and technology, 10 (3), p. 164-171. | |
| dc.citation.spage | 66 | |
| dc.citation.epage | 66 | |
| dc.coverage.placename | Львів | |
| dc.coverage.placename | Lviv | |
| Appears in Collections: | Food chemistry. Modern methods for production of food, food additives and packaging materials, Lviv, October 7-9, 2020
|
