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Issue
Title
Authors
No 10 (2014)
Country-style curds for school children nutrition
Artyuhova S.I., Tetyusheva I.F.
PDF
(Rus)
No 12 (2011)
Fermented milk «Shifo»
Khakimova S.I., Dzhakhangirova D.E., Нakimova S.I., Djahangirova D.E.
PDF
(Rus)
No 6 (2015)
Effects of the disinfecting agents on the bacteriophages of the lactic acid bacteria
Ganina V.I., Ionova I.I., Karpychev S.V., Salnikov S.G., Pimenova N.V.
PDF
(Rus)
No 5 (2010)
Antibiotics resistance of the AiBi starters. Screening and its results
PDF
(Rus)
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 9 (2014)
Effects of iodine and iron on starter cultures
Kuzin A.A., Kuzina D.A., Grunskya V.A.
PDF
(Rus)
No 7 (2010)
Fermented milk of mixed fermentation
Kulikova I.K., Evdokimov I.A., Gasheva M.A.
PDF
(Rus)
No 3 (2014)
Antagonistic activity of lactic acid bacteria against Klebsiella spp
Semenihina V.F., Rozhkova I.V., Raskoshnaya T.A., Gabrielyan N.I., Romanova N.I.
PDF
(Rus)
No 11 (2009)
Application of test systems in the dairy sector
Prosekov A.Y., Korotkaya E.V., Bespomestnykh K.V., Prosekov A.Y., Korotkaya E.V., Bespomestnyh K.V.
PDF
(Rus)
No 4 (2019)
Selection of the indicating microorganism for controlling activity of the antimicrobial components produced by Lactobacillus reuteri LR1
Begunova A.V., Rojkova I.V., Shyrshova T.I., Novikova I.S.
PDF
(Rus)
No 10 (2013)
Probiotic fermented products: new ways to improve quality
Loiko N.G., Karetkin B.A., Simon N.A., Shanenko E.F., Pichugina T.V., Grinevich A.I., Ganina V.I.
PDF
(Rus)
No 7 (2018)
Biotransformation of milk whey into the products containing lactate
Eveleva V.V., Cherpalova T.M., Shypovskaya E.A.
PDF
(Rus)
No 6 (2013)
Impacts of seasons on physical-chemical and technological properties of Streptococcus thermophilus
Semenihina V.F., Abramova A.A.
PDF
(Rus)
1 - 13 of 13 Items

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