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Selection of starter cultures for kefir product with reduced allergenicity
Korzhov R.P., Ponomarev A.N., Mel’nikova E.I., Bogdanova E.V.
Properties of the microorganisms isolated from kefir grains
Kozyreva I.I., Kabisov R.G., Tsugkiev B.G., Kozyreva I.I., Kabisov R.G., Tsugkiev B.G.
Development of the intergovernmental standard. Selection of antibiotics for improving selectivity of the nutritive media
Sviridenko G.M., Komarova T.V.
Sanitary-hygienic control of production
Sviridenko G.M., Zaharova M.B.
Rapid method for determination of yeasts and moulds with application of Petrifilms 3M™ Petrifilm™ Rapid Yeast and Mould Count Plate
Sokolov D.M., Sokolov M.S.
Fermentation of milkwhey by Kluyveromyces marxianus usingJerusalem artichoke
Sokolenko G.G., Verzilina N.D.
Yeasts in the dairy sector This is a review containing data about taxonomy and existing methods of yeasts identification
Ryabtseva S.A., Anisimov G.S., Skripnjuk A.A.
Role of protective cultures in the contemporary world
Mayauskaite V., Hesseling M.
Storage of curds products in antibacterial packing material
Shalaeva A.V., Fedotova O.B.
Effects of microflora on the curds quality
Semenihina V.F., Rozhkova I.V., Begunova A.V., Shyrshova T.I.
Fermented milk «Shifo»
Khakimova S.I., Dzhakhangirova D.E., Нakimova S.I., Djahangirova D.E.
Effects of the surface-active agents on the bactericide properties
Sviridenko G.M., Komarova T.V., Dem’yanova E.I., Krysanova T.A.
New kefir starter cultures «AiBi» - the way to perfection
The method for detection of yeasts and moulds. Development of the intergovernmental standard
Sviridenko G.M.
Fermented milk of mixed fermentation
Kulikova I.K., Evdokimov I.A., Gasheva M.A.
1 - 15 of 15 Items

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