Published: 2022-03-31

DOI: https://doi.org/10.52091/EVIK-2022/1-1-HUN
DOI: https://doi.org/10.52091/EVIK-2022/1-1-ENG

Bogyós és más gyümölcs nyersanyagok hamisításáról

Natalya Naumova, Aleksandr Lukin, Evgenii Velisevich, Irina Minashina, Sergey Sergey, Yulia Eremina

3734-3739

DOI: https://doi.org/10.52091/EVIK-2022/1-2-HUN

On adulteration of fruit and berry raw materials

Natalya Naumova, Aleksandr Lukin, Evgenii Velisevich, Irina Minashina, Sergey Sergey, Yulia Eremina

3740-3745

DOI: https://doi.org/10.52091/EVIK-2022/1-2-ENG
DOI: https://doi.org/10.52091/EVIK-2022/1-3-HUN
DOI: https://doi.org/10.52091/EVIK-2022/1-3-ENG
DOI: https://doi.org/10.52091/EVIK-2022/1-4-HUN

Examination of the nutrient content and color characteristics of honey and pollen samples

Rita Végh, Dorina Puter, Áron Vaskó, Mariann Csóka

3793-3806

DOI: https://doi.org/10.52091/EVIK-2022/1-4-ENG

Nyúlhús tápértéke a nagy csalán (Urtica dioica) nyulak takarmányozásában történő felhasználása esetén

Olga Burmistrova, Eugene Burmistrov, Natalya Naumova, Aleksandr Lukin, Julia Betz

3807-3817

DOI: https://doi.org/10.52091/EVIK-2022/1-5-HUN

The nutritional value of rabbit meat when using stinging nettle (Urtica dioica) in the ration of rabbits

Olga Burmistrova, Eugene Burmistrov, Natalya Naumova, Aleksandr Lukin, Julia Betz

3818-3828

DOI: https://doi.org/10.52091/EVIK-2022/1-5-ENG