English
Русский
简体中文
Português (Brasil)
Kazakh
Eco-vector
Dairy Industry
ISSN 1019-8946 (Print)
Menu     Archives
  • Home
  • About the Journal
    • Editorial Policies
    • Author Guidelines
    • About the Journal
  • Issues
    • Search
    • Current
    • Retracted articles
    • Archives
  • Contact
  • Subscriptions
  • Editorial Board
  • All Journals
User
Forgot password? Register
Notifications
  • View
  • Subscribe
Subscription Login to verify subscription
Search
Browse
  • By Issue
  • By Author
  • By Title
  • Other Journals
  • Categories
Keywords control curds dairy industry equipment fermented milk products import milk milk fat replacers milk products milk whey packaging processing production quality raw milk safety starter cultures technical regulation whey whey proteins yogurt
×
User
Forgot password? Register
Notifications
  • View
  • Subscribe
Subscription Login to verify subscription
Search
Browse
  • By Issue
  • By Author
  • By Title
  • Other Journals
  • Categories
Keywords control curds dairy industry equipment fermented milk products import milk milk fat replacers milk products milk whey packaging processing production quality raw milk safety starter cultures technical regulation whey whey proteins yogurt
Home > Search > Author Details

Author Details

Raskoshnaya, T. A

Issue Section Title File
No 11 (2013) Articles Development of starter cultures for fermented milk products
No 11 (2013) Articles Functional properties of fermented milk products with whey protein hydrolysates
No 3 (2014) Articles Antagonistic activity of lactic acid bacteria against Klebsiella spp
No 4 (2015) Articles Cultivation of the probiotic microorganism Lactobacillus reuteri: preparation of the nutritive medium
No 9 (2015) Articles Probiotic strain Lactobacillus reuteri: selection of the technological regimes for cultivation
No 12 (2015) Articles New probiotic strain Lactobacillus reuteri
No 9 (2017) Articles Dynamics of proliferation of L. reuteri and L. helveticus
No 10 (2017) Articles Association of the probiotic cultures Lactobacillus reuteri and Lactobacillus helveticus for development of the bacterial concentrate
No 3 (2018) Articles Effects of technological factors of keepability of the fermented milk product with Lactobacillus reuteri LR1
 

 

Developed by ECO-VECTOR

 

Powered by EVESYST

TOP