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Issue
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 (2016)
New starter cultures of Mongolia
Tsend-Ayuush C., Mashentseva N.G., Karpychev S.V., Zaynkin M.B., Ganina V.I.
PDF
(Rus)
No 7 (2016)
Selection of the bacterial starters for fermented milk products
Sorokina N.P., Kucherenko I.V.
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 8 (2011)
Why application of the direct vat starter cultures makes kefir a kefir product?
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 12 (2016)
Microflora of the Altai national fermented milk chegen
Bukachakova L.C., Krasnikova L.V., Arsen'eva T.P.
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 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)
No 7 (2017)
Express-methods «Charm» for antibiotics detection and starter cultures «Crealat»
Karychev R.Z., Lastochkina V.A.
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 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 7 (2016)
Speed - guarantee of quality Starter cultures AiBi® Golden Time for curds production for 6 hours
PDF
(Rus)
1 - 14 of 14 Items

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