Scientific Reports of the National University of Life and Environmental Sciences of Ukraine

V. Lyasota

All articles

Bactericidal properties of the “Geocid” preparation


V. Kovalenko, V. Lyasota, Y. Balatskiy, N. Bukalova, N. Bogatko, T. Bahur, L. Onishchenko, S. Tkachuk
Keywords: Regulation, sanitary and epidemiological expertise disinfection, aerosol bactericidal, gram positive, hramponenhatyvna microflora "Heotsyd" test culture, virucidal, fungicidal, insecticidal, prevention, environmental, Sanitary quality

Kovalenko, V., Lyasota, V., Balatskiy, Y., Bukalova, N., Bogatko, N., Bahur, T., Onishchenko, L., & Tkachuk, S. (2019). Bactericidal properties of the “Geocid” preparation. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine, 15(1),259-268. https://doi.org/10.31548/dopovidi2019.01.025

The impact of probiotics protecto-active on cattle pro ductivity and beef quality


V. Lyasota, S. Tkachuk, B. Tereshko, T. Prilipko, N. Bukalova, N. Bogatko, L. Savchuk, А. Kolodka
Keywords: dairy cattle breeding, specialization, production intensification, early weaning, probiotic, productivity, quality of beef, profitability

Lyasota, V., Tkachuk, S., Tereshko, B., Prilipko, T., Bukalova, N., Bogatko, N., Savchuk, L., & Kolodka, А. (2019). The impact of probiotics protecto-active on cattle pro ductivity and beef quality. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine, 15(5),101-113. https://doi.org/10.31548/dopovidi2019.05.011

Assessment of compliance and identification of the naturality of the cottage and the cottage products


V. Lyasota, N. Bukalova, N. Bogatko, S. Tkachuk, L. Savchuk, T. Prilipko, N. Tishkivska, L. Bogatko
Keywords: fermented milk cheese; thermalized cheese products; quality; safety; express methods; falsification; sodium bicarbonate; starch

Lyasota, V., Bukalova, N., Bogatko, N., Tkachuk, S., Savchuk, L., Prilipko, T., Tishkivska, N., & Bogatko, L. (2020). Assessment of compliance and identification of the naturality of the cottage and the cottage products. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine, 16(2),197-212. https://doi.org/10.31548/dopovidi2020.02.018

Comparative evaluation of optimal beef quality indicators NOR, PSE AND DFD


V. Lyasota, N. Bogatko, N. Bukalova, L. Bogatko, S. Tkachuk, T. Prilipko, L. Savchuk
Keywords: cultivation technologies, safety, quality, raw materials, food, beef, evaluation criteria, national standard

Lyasota, V., Bogatko, N., Bukalova, N., Bogatko, L., Tkachuk, S., Prilipko, T., & Savchuk, L. (2020). Comparative evaluation of optimal beef quality indicators NOR, PSE AND DFD. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine, 16(6). https://doi.org/10.31548/dopovidi2020.06.019

Quality of natural honey after treatment of bee families with nitrofuranes (AOZ)


S. Tkachuk, К. Myagka, V. Lyasota, L. Savchuk
Keywords: linden honey, nitrofuran (AOZ), honey quality indicators

Tkachuk, S., Myagka, К., Lyasota, V., & Savchuk, L. (2020). Quality of natural honey after treatment of bee families with nitrofuranes (AOZ). Scientific Reports of the National University of Life and Environmental Sciences of Ukraine, 16(6). https://doi.org/10.31548/dopovidi2020.06.021