Pesquisa

Edição
Título
Autores
Nº 12 (2014)
How do the lactic acid microorganisms work
Polyanskaya I., Topal O., Semenihina V.
PDF
(Rus)
Nº 11 (2015)
Immunoprophylaxis of infection diseaseswith the aid of fermented milk products
Polyanskaya I., Semenihina V.
PDF
(Rus)
Nº 8 (2015)
Immunoprophylaxis of the infection diseases with the aid of fermented milk products
Polyanskaya I., Semenihina V.
PDF
(Rus)
Nº 7 (2018)
Concentrating of the bacteria at the starter cultures manufacturing by ultrafiltration
Dymar O.
PDF
(Rus)
Nº 4 (2016)
Means for sanitarian treatment of the equipment for curds production
Kuzina J., Manevich B., Haritonova E., Kosiyanenko T., Habibova N.
PDF
(Rus)
Nº 1 (2015)
Study of the bactericide effects of the ultra-high frequency field and antimicrobial thermoformed rigid consumers' tare on the sanitary significant microflora of the packed curds
Lukashova T., Fridenberg G., Fedotova O.
PDF
(Rus)
Nº 12 (2011)
«Christian Hansen» creates ecological products for healthy nutrition
Anan'eva N., Ananeva N.
PDF
(Rus)
Nº 3 (2018)
Effects of technological factors of keepability of the fermented milk product with Lactobacillus reuteri LR1
Begunova A., Rozhkova I., Raskoshnaya T., Shyrshova T.
PDF
(Rus)
Nº 5 (2016)
The influence of ß-lactoglobulin hydrolyzate on development of starter cultures microflora
Korzhov R., Ponomaryov A., Melnikova E., Bogdanova E.
PDF
(Rus)
Nº 2 (2010)
Microflora of the traditional Mongolian fermented milk products
TsEND-AYuUSh C., GANINA V., Tsend-Ayush C., Ganina V.
PDF
(Rus)
Nº 10 (2017)
Association of the probiotic cultures Lactobacillus reuteri and Lactobacillus helveticus for development of the bacterial concentrate
Semenihina V., Rojkova I., Begunova A., Raskoshnaya T., Shyrshova T.
PDF
(Rus)
Nº 5 (2014)
Probiotic bacteria reducing cholesterol in milk products
Golovin M., Ganina V., Mashentseva N.
PDF
(Rus)
Nº 7 (2010)
Sources of the food zoonoses
Efimochkina N.
PDF
(Rus)
Nº 12 (2017)
Refrigerated storage of the curds products
Buyanova I., Imangalieva J.
PDF
(Rus)
Nº 9 (2015)
Probiotic strain Lactobacillus reuteri: selection of the technological regimes for cultivation
Raskoshnaya T., Semenihina V., Rozhkova I., Shirshova T.
PDF
(Rus)
Nº 8 (2013)
Bio-fermented ice-cream with functional properties
Anisimov G., Anisimov S., Ryabtseva S., Evdokimov I., Ahmedova V.
PDF
(Rus)
Nº 2 (2010)
Microbiological control of raw milk
GANINA V., Ganina V.
PDF
(Rus)
Nº 11 (2017)
Preservation of curds whey
Lepeshkin T., Polyanskaya I., Zakrepina E., Semenihina V.
PDF
(Rus)
Nº 12 (2012)
Microbial flora of the national Yakut's fermented milk products
Stepanov K., Eliseeva L.
PDF
(Rus)
Nº 11 (2009)
Gene modified microorganisms in food products
Krupin A., Ravnyushkin S., Kireeva K., Krupin A., Ravnyushkin S., Kireeva K.
PDF
(Rus)
Nº 1 (2017)
Selection of strains for the composition of the combined starter culture for receiving probiotic fermented milk
Irkitova A., Funk I., Dorofeev R.
PDF
(Rus)
Nº 3 (2015)
Management of the process of the microflora growth in the fermented milk products
Skiba M., Mitin V.
PDF
(Rus)
Nº 2 (2012)
Immobilization of the probiotic microorganisms on the bio-carriers
GANINA V., ANAN'EVA N., ZAKhARChENKO A., Ganina V., Anan'eva N., Zaharchenko A.
PDF
(Rus)
Nº 2 (2009)
Characteristics of the lactic acid bacteria strains
Ramonova E., Kabisov R., Tsugkiev B., Ramonova E., Kabisov R., Tsugkiev B.
PDF
(Rus)
Nº 12 (2018)
Fighting with biofilms at milk processing enterprises
Manevich B., Kuzina J., Haritonova E., Orlova T.
PDF
(Rus)
Nº 12 (2016)
Lactic acid microorganisms for prophylaxis of the E. coli infections
Polyanskaya I., Zabegalova G., Topal O., Semenihina V.
PDF
(Rus)
Nº 1 (2015)
Express-tests for detection of the pathogenic microorganisms and toxins in food products
Sokolov D., Sokolov M.
PDF
(Rus)
Nº 2 (2012)
Microbiological control with petri- filims
SOKOLOV D., SOKOLOV M., Sokolov D., Sokolov M.
PDF
(Rus)
Nº 9 (2018)
Biotechnology of curds products with application of the starter cultures immobilization
Gavrilova N., Chernopol’skaya N.
PDF
(Rus)
Nº 7 (2016)
Acid stability of probiotic strains added to the fermented milk products
Shygina E., TA B., Polyanskaya I., Semenihina V.
PDF
(Rus)
Nº 4 (2015)
Selection of starter cultures for kefir product with reduced allergenicity
Korzhov R., Ponomarev A., Mel’nikova E., Bogdanova E.
PDF
(Rus)
Nº 5 (2011)
Resources saving biotechnology of the milk containing product
Ganina V., Tereshina E., Karpychev S., Ganina V., Tereshina E., Karpychev S.
PDF
(Rus)
1 - 32 de 32 resultados
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  • Use * como caractere-coringa, ex.: científic* recuperará as palavras "científico", "científicos", etc.