Автор туралы ақпарат

Rozhkova, I. V

Шығарылым	Бөлім	Атауы	Файл
№ 11 (2013)	Articles	Development of starter cultures for fermented milk products
№ 11 (2013)	Articles	Functional properties of fermented milk products with whey protein hydrolysates
№ 3 (2014)	Articles	Antagonistic activity of lactic acid bacteria against Klebsiella spp
№ 9 (2014)	Articles	The technology of the sour-milk product of mixed fermentation
№ 7 (2014)	Articles	Physical-chemical properties of the starter culture Streptococcus thermophilus after freeze drying and at storage
№ 4 (2015)	Articles	Cultivation of the probiotic microorganism Lactobacillus reuteri: preparation of the nutritive medium
№ 6 (2015)	Articles	Application of spices to control organoleptic characteristics of fermented milk products with flour
№ 9 (2015)	Articles	Probiotic strain Lactobacillus reuteri: selection of the technological regimes for cultivation
№ 3 (2016)	Articles	Effects of microflora on the curds quality
№ 10 (2016)	Articles	Antagonistic activity of probiotic bacteria
№ 9 (2017)	Articles	Dynamics of proliferation of L. reuteri and L. helveticus
№ 3 (2018)	Articles	Effects of technological factors of keepability of the fermented milk product with Lactobacillus reuteri LR1