1.Investigation of zeranol in beef of Ukrainian production and its reduction with various technological processing

作　　者：Mykola Kukhtyn ;Volodymyr Salata ;Ruslan Pelenyo 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2020 ;14:95-100.doi:10.5219/1224

出版社：Association HACCP Consulting

文章 ID：259481907

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2.Evaluation of storage methods of beef by microbiological and chemical indicators

作　　者：Mykola Kukhtyn ;Volodymyr Salata ;Oleksandra Berhilevych 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2020 ;14:602-611.doi:10.5219/1381

出版社：Association HACCP Consulting

文章 ID：259481969

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3.The influence of the denitrifying strain of Staphylococcus carnosus No. 5304 on the content of nitrates in the technology of yogurt production

作　　者：Mykola Kukhtyn ;Volodymyr Salata ;Yulia Horiuk 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2021 ;15:66-73.doi:10.5219/1492

出版社：Association HACCP Consulting

文章 ID：259951845

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4.The effect of transportation and pre-slaughter detention on quality of pig meat

作　　者：Marian Simonov ;Ivan Stronskyi ;Volodymyr Salata 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2022 ;16.doi:10.5219/1699

出版社：Association HACCP Consulting

文章 ID：1037229382

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