SLUSARENKO A.

Setting the critical control points according to the HACCP system for the production of butter by whipping cream

Authors: 
VOVKOHON A., NADTOCHIY V., ROL N., MERZLOVA H., SLUSARENKO A., SLUSARENKO S., CHERNYUK S., KACHAN A., NEDASHKIVSKY V.
DOI: 
https://doi.org/10.33245/2310-9289-2020-158-2-128-138

BREED FEATURES OF PROTEIN METABOLISM IN THE BOAR-SIRES ORGANISM

Authors: 
POLISHCHUK S., TSEKHMISTRENKO S., POLISHCHUK V., TSEKHMISTRENKO O., SLUSARENKO A.