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Title
Authors
No 7 (2016)
Acid stability of probiotic strains added to the fermented milk products
Shygina E.S., TA B.A., Polyanskaya I.S., Semenihina V.F.
PDF
(Rus)
No 5 (2013)
Study of the properties of the fermented poly-component product with oat-meal at storage
Sokolova O.V.
PDF
(Rus)
No 2 (2010)
Microflora of the traditional Mongolian fermented milk products
TsEND-AYuUSh C., GANINA V.I., Tsend-Ayush C., Ganina V.I.
PDF
(Rus)
No 7 (2016)
Typological selection of the starter cultures for the milk-multigrain compositions
Makarkin D.V., Fedotova O.B.
PDF
(Rus)
No 6 (2013)
Production of fermented milk products and cheeses: composition and properties of starters microflora
Sorokina N.P., Kucherenko I.V.
PDF
(Rus)
No 5 (2010)
Enriched fermented milk products
KRYuChKOVA V.V., ZELENShchIKOVA V.A., Kryuchkova V.V., Zelenshchikova V.A.
PDF
(Rus)
No 11 (2015)
Immunoprophylaxis of infection diseaseswith the aid of fermented milk products
Polyanskaya I.S., Semenihina V.F.
PDF
(Rus)
No 9 (2012)
Enriched fermented milks
Grunskaya V.A., Gabrielyan D.S.
PDF
(Rus)
No 6 (2009)
Enteric bacteria - principle sanitarian-indicative microflora of milk products
Sviridenko G.M., Sviridenko G.M.
PDF
(Rus)
No 7 (2015)
Galactooligosaccharides: technology, analysis of the market and commercial prospects
Simonenko S.V., Shahailo N.A.
PDF
(Rus)
No 12 (2012)
Microbial flora of the national Yakut's fermented milk products
Stepanov K.M., Eliseeva L.I.
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 8 (2017)
Curds products enriched with probiotic microflora
Grunskya V.A., Koneva D.A.
PDF
(Rus)
No 12 (2013)
Cream-protein paste like product of functional purposes
Gavrilova N.B., Kosheleva E.A.
PDF
(Rus)
No 8 (2012)
Adjustment of microorganisms level in raw milk
Rodionov G.V., Anan'eva T.V., Kujuget E.
PDF
(Rus)
No 1 (2017)
Antagonitic activity of probiotic strains: factors of regulation
Polyanskaya I.S., Stoyanova L.G., Semenihina V.F.
PDF
(Rus)
No 11 (2013)
Treatment of curd whey using electric-spark discharges
Kochubei-Litvinenko O.V., Chernyushok O.A.
PDF
(Rus)
No 5 (2012)
Probiotic cultures and biologically active milk proteins. A new functional complex component
Rogozhyna T.N., Ganina V.I., Komolova G.S.
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 1 (2013)
New poly-component fermented milk product
Sokolova O.V.
PDF
(Rus)
No 10 (2011)
«Enilbio» - a school for cheese makers
Vinnichenko E.A., Vinnichenko E.A.
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 7 (2013)
Production of fermented milk products and cheeses: composition and properties of the starter cultures microflora
Sorokina N.P., Kucherenko I.V.
PDF
(Rus)
No 6 (2011)
Changes of the raw milk microflora depending on a season
Rodionov G.V., Postavneva E.V., Anan'eva T.V., Rodionov G.V., Postavneva E.V., Anan'eva T.V.
PDF
(Rus)
1 - 24 of 24 Items

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