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Issue
Title
Authors
No 7 (2010)
Level of the polysaccharide produced by lactic acid bacteria in kefir
Enikeev R.R., Boboshko D.N., Rudenko E.Y., Zimichev A.V.
PDF
(Rus)
No 8 (2018)
Effect of chitosan succinate on the antibacterial properties of kefir
Evdokimov I.A., Kulikova I.K., Alieva L.R., Skoryh O.G., Kaledina M.V., Grishina A.S.
PDF
(Rus)
No 4 (2010)
The National fermented milk product kefirand its functional properties
Kharitonov V.D., Rozhkova I.V., Semenikhina V.F., Makeeva I.A., Haritonov V.D., Rozhkova I.V., Semenihina V.F., Makeeva I.A.
PDF
(Rus)
No 2 (2015)
New whey drink with fruit juice supplement
Zipaev D.V.
PDF
(Rus)
No 9 (2009)
Kefir turnover
PDF
(Rus)
No 5 (2015)
Cultivation of kefir grains in milk whey
Shuvalova E.G., Dolgorukova M.V.
PDF
(Rus)
No 3 (2009)
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.
PDF
(Rus)
No 9 (2014)
The technology of the sour-milk product of mixed fermentation
Gavrilova N.B., Rozhkova I.V.
PDF
(Rus)
No 11 (2011)
Why kefir drink can't be called kefir
Haritonov V.D., Rozhkova I.V., Semenihina V.F.
PDF
(Rus)
1 - 9 of 9 Items

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