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Works by Poliakovskyi, V. M.

Results: 4

1

Acid-base balance and morphological composition of blood in high-producing dairy cows under cold stress.

Published in:

Regulatory Mechanisms in Biosystems, 2024, v. 15, n. 4, p. 723, doi. 10.15421/0224104

By:

Oliynyk, V. I.;
Zacharenko, M. O.;
Shevchenko, L. V.;
Mykhalska, V. M.;
Poliakovskyi, V. M.;
Slobodyanyuk, N. M.;
Ivaniuta, A. O.;
Rozbytska, T. V.;
Pylypchuk, О. S.

Publication type:

Article

2

Evaluation of QuEChERS Sample Preparation for Determination of Benzimidazoles Residues in Meat by UPLC-MS/MS.

Published in:

Methods & Objects of Chemical Analysis / Metody & Obekty Himičeskogo Analiza, 2021, v. 15, n. 1, p. 32, doi. 10.17721/moca.2021.32-40

By:

Bayer, O. V.;
Bondarets, O. V.;
Mykhalska, V. М.;
Shevchenko, L. V.;
Stupak, О. М.;
Fesenko, J. V.;
Dovgopol, Y. V.;
Liniichuk, N. V.;
Kovalenko, V. L.;
Galka, I. V.;
Кryvenok, M. J.;
Poliakovskyi, V. M.

Publication type:

Article

3

Chemical composition of sausages processed with starter cultures Lactobacillus curvatus and Lactococcus lactis subsp. lactis during storage in vacuum packaging.

Published in:

Regulatory Mechanisms in Biosystems, 2024, v. 15, n. 3, p. 405, doi. 10.15421/022456

By:

Lokes, S. I.;
Shevchenko, L. V.;
Mykhalska, V. M.;
Poliakovskyi, V. M.;
Chepil, L. V.

Publication type:

Article

4

Influence of Lactobacillus curvatus and Lactococcus lactissubsp. lactis on the shelf life of sausages in vacuum packaging.

Published in:

Regulatory Mechanisms in Biosystems, 2024, v. 15, n. 2, p. 321, doi. 10.15421/022446

By:

Lokes, S. I.;
Shevchenko, L. V.;
Mykhalska, V. M.;
Poliakovskyi, V. M.;
Zlamanyuk, L. M.

Publication type:

Article