Pesquisa

Edição
Título
Autores
Nº 8 (2017)
Curds products enriched with probiotic microflora
Grunskya V., Koneva D.
PDF
(Rus)
Nº 1 (2017)
Antagonitic activity of probiotic strains: factors of regulation
Polyanskaya I., Stoyanova L., Semenihina V.
PDF
(Rus)
Nº 3 (2014)
Altai fermented milk chegen
Bukachakova L., Arsenieva T.
PDF
(Rus)
Nº 12 (2012)
Microbial flora of the national Yakut's fermented milk products
Stepanov K., Eliseeva L.
PDF
(Rus)
Nº 6 (2009)
Enteric bacteria - principle sanitarian-indicative microflora of milk products
Sviridenko G., Sviridenko G.
PDF
(Rus)
Nº 3 (2017)
Usage of the HACCP principles in the organization of the process of starter cultures application
Sorokina N., Kucherenko I.
PDF
(Rus)
Nº 12 (2013)
Cream-protein paste like product of functional purposes
Gavrilova N., Kosheleva E.
PDF
(Rus)
Nº 8 (2012)
Microbiological safety of milk and milk-vegetable canned products
Ganina V., Grinevich A., Volkova R.
PDF
(Rus)
Nº 3 (2009)
Properties of the microorganisms isolated from kefir grains
Kozyreva I., Kabisov R., Tsugkiev B., Kozyreva I., Kabisov R., Tsugkiev B.
PDF
(Rus)
Nº 12 (2016)
Microflora of the Altai national fermented milk chegen
Bukachakova L., Krasnikova L., Arsen'eva T.
PDF
(Rus)
Nº 11 (2013)
Treatment of curd whey using electric-spark discharges
Kochubei-Litvinenko O., Chernyushok O.
PDF
(Rus)
Nº 8 (2012)
Adjustment of microorganisms level in raw milk
Rodionov G., Anan'eva T., Kujuget E.
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 1 (2013)
New poly-component fermented milk product
Sokolova O.
PDF
(Rus)
Nº 10 (2011)
«Enilbio» - a school for cheese makers
Vinnichenko E., Vinnichenko E.
PDF
(Rus)
Nº 7 (2016)
Typological selection of the starter cultures for the milk-multigrain compositions
Makarkin D., Fedotova O.
PDF
(Rus)
Nº 7 (2013)
Production of fermented milk products and cheeses: composition and properties of the starter cultures microflora
Sorokina N., Kucherenko I.
PDF
(Rus)
Nº 6 (2011)
Changes of the raw milk microflora depending on a season
Rodionov G., Postavneva E., Anan'eva T., Rodionov G., Postavneva E., Anan'eva T.
PDF
(Rus)
Nº 11 (2015)
Immunoprophylaxis of infection diseaseswith the aid of fermented milk products
Polyanskaya I., Semenihina V.
PDF
(Rus)
Nº 5 (2013)
Study of the properties of the fermented poly-component product with oat-meal at storage
Sokolova O.
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 12 (2018)
Resources saving technologies in fermented milk products manufacturing
Grunskaya V., Gabrielyan D.
PDF
(Rus)
Nº 8 (2015)
Immunoprophylaxis of the infection diseases with the aid of fermented milk products
Polyanskaya I., Semenihina V.
PDF
(Rus)
Nº 6 (2013)
Production of fermented milk products and cheeses: composition and properties of starters microflora
Sorokina N., Kucherenko I.
PDF
(Rus)
Nº 5 (2010)
Enriched fermented milk products
KRYuChKOVA V., ZELENShchIKOVA V., Kryuchkova V., Zelenshchikova V.
PDF
(Rus)
Nº 7 (2015)
Galactooligosaccharides: technology, analysis of the market and commercial prospects
Simonenko S., Shahailo N.
PDF
(Rus)
Nº 9 (2012)
Enriched fermented milks
Grunskaya V., Gabrielyan D.
PDF
(Rus)
Nº 4 (2010)
Effects of lactulose on the starter cultures microflora
Ryabtseva S., Bratsikhina M., Ryabtseva S., Bratsihina M.
PDF
(Rus)
1 - 28 de 28 resultados
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