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Title
Authors
No 10 (2014)
Viability of lactic acid microorganisms in the low fat probiotic ice-cream
Aslanova M.N., Kulikova I.K., Evdokimov I.A., Volodin D.N., Zolotareva M.S.
PDF
(Rus)
No 12 (2017)
Role of protective cultures in the contemporary world
Mayauskaite V., Hesseling M.
PDF
(Rus)
No 10 (2016)
The future is speed - bacterial cultures AiBi® Golden Time with acceleration fermented time: results of the first year presence on the market
PDF
(Rus)
No 4 (2012)
Novelties from the «Bifilife» company
PDF
(Rus)
No 7 (2017)
The starter culture AiBi Golden Time 20.12 FS -an innovative development for improving nutrition value of curds
PDF
(Rus)
No 7 (2016)
Speed - guarantee of quality Starter cultures AiBi® Golden Time for curds production for 6 hours
PDF
(Rus)
No 12 (2011)
Effects of the basidiomycetes on the probiotic cultures
Ivanova I.E., Ivanova I.E.
PDF
(Rus)
No 7 (2017)
Express-methods «Charm» for antibiotics detection and starter cultures «Crealat»
Karychev R.Z., Lastochkina V.A.
PDF
(Rus)
No 7 (2016)
Selection of the bacterial starters for fermented milk products
Sorokina N.P., Kucherenko I.V.
PDF
(Rus)
No 8 (2011)
Why application of the direct vat starter cultures makes kefir a kefir product?
PDF
(Rus)
No 2 (2017)
Drinking yogurt with reduced sugar content and excellent taste
Paasman M., Mayauskaite V.
PDF
(Rus)
No 8 (2011)
The third generation of the yogurt cultures YoFlex® - new possibilities
Ginzburg O.P., Ginzburg O.P.
PDF
(Rus)
No 3 (2017)
Usage of the HACCP principles in the organization of the process of starter cultures application
Sorokina N.P., Kucherenko I.V.
PDF
(Rus)
No 11 (2013)
Development of starter cultures for fermented milk products
Semenihina V.F., Rozhkova I.V., Raskoshnaya T.A., Abramova A.A.
PDF
(Rus)
No 4 (2011)
Fulfillment of the social projects - the care of stability and prosperity of our Motherland
Baranov V.A., Baranov V.A.
PDF
(Rus)
No 11 (2016)
Methodology of educating bases of nutrition culture among school-children
Makeeva A.G.
PDF
(Rus)
No 11 (2012)
Aggregation of casein micelles by acid coagulation: application at ultra-filtration treatment of milk
Arkhipov A.N., Litvinov M.S.
PDF
(Rus)
No 10 (2010)
How to prolong shelf life of a fermented product with the help of the protective cultures AiBi?
PDF
(Rus)
No 12 (2016)
New starter cultures of Mongolia
Tsend-Ayuush C., Mashentseva N.G., Karpychev S.V., Zaynkin M.B., Ganina V.I.
PDF
(Rus)
No 6 (2012)
Identification of B. longum subsp. longum
Semenikhin V.I., Yurik S.A.
PDF
(Rus)
No 11 (2010)
Culture media for cultivation of the Lactobacterium acidophilus
Raskoshnaya T.A., Semenikhina V.F., Raskoshnaya T.A., Semenihina V.F.
PDF
(Rus)
No 12 (2016)
Microflora of the Altai national fermented milk chegen
Bukachakova L.C., Krasnikova L.V., Arsen'eva T.P.
PDF
(Rus)
No 2 (2012)
Fermented milk product enriched with magnesium
KUDRYaVTsEVA T.A., ZABODALOVA L.A., NOVINYuK L.V., KUKIN M.Y., Kudryavtseva T.A., Zabodalova L.A., Novinyuk L.V., Kukin M.Y.
PDF
(Rus)
1 - 23 of 23 Items

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