Browsing Nr. 4 by Title

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  • VOYTSEKHIVSKA, Liubov; FRANKO, Olena; OKHRIMENKO, Yurii; VERBYTSKYI, Sergii; GAVRILENKO, Anna (Tehnica UTM, 2020)
    Quality parameters of stuffs, namely minced meat (CMM) and coagulated gel (CCG), obtained by processing of hen legs are presented n this work. The effect of the said characteristics upon finished meat products is investigated, ...
  • BULGARU, Viorica; CUȘMENCO, Tatiana; MACARI, Artur; BOTEZAT, Olga (Tehnica UTM, 2020)
    Yogurt rheological and textural parameters are known to have an important impact on food quality and acceptability. The paper includes the determination of the viscoelastic and textural parameters of goat's milk and cow's ...
  • MOHAPATRA, Badri Narayan; JOSHI, Jijnyasa; WATHE, Aditi; PATIL, Aakansha; PHADTARE, Vaishnavi (Tehnica UTM, 2020)
    This paper presents the experimental results and the information of a power supply of range 0 - 5 volts which is further supplied to a voltage to frequency converter circuit. The main purpose for the construction of the ...
  • ISAH, Rabiu Omeiza; OLANIYI, O. M.; KOLO, J. G.; BABATUNDE, D. Z. (Tehnica UTM, 2020)
    Wheelchair is used by individuals that find it challenging to walk. Various methods have been adopted in developing wheelchairs to suit the needs of the physically disabled using the available technologies. Problems ...
  • MITIN, Valentin; MITINA, Irina (Tehnica UTM, 2020)
    This work considers the sequence of steps for designing primers for real time qPCR analysis with SYBR® Green as fluorescent dye. For primer design, we used Primer-Blast software. As an example, we design primers to fum6 ...

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