Dairy Industry
ISSN 1019-8946 (Print)
Menu
Archives
Home
About the Journal
Editorial Policies
Author Guidelines
About the Journal
Issues
Search
Current
Retracted articles
Archives
Contact
Subscriptions
Editorial Board
All Journals
User
Username
Password
Remember me
Forgot password?
Register
Notifications
View
Subscribe
Subscription
Login to verify subscription
Search
Search
Search Scope
All
Authors
Title
Abstract
Index terms
Full Text
Browse
By Issue
By Author
By Title
Other Journals
Categories
Keywords
control
curds
dairy industry
equipment
fermented milk products
import
milk
milk fat replacers
milk products
milk whey
packaging
processing
production
quality
raw milk
safety
starter cultures
technical regulation
whey
whey proteins
yogurt
×
User
Username
Password
Remember me
Forgot password?
Register
Notifications
View
Subscribe
Subscription
Login to verify subscription
Search
Search
Search Scope
All
Authors
Title
Abstract
Index terms
Full Text
Browse
By Issue
By Author
By Title
Other Journals
Categories
Keywords
control
curds
dairy industry
equipment
fermented milk products
import
milk
milk fat replacers
milk products
milk whey
packaging
processing
production
quality
raw milk
safety
starter cultures
technical regulation
whey
whey proteins
yogurt
Home
>
Search
>
Author Details
Author Details
Rojkova, I. V
Issue
Section
Title
File
No 7 (2013)
Articles
Prospects of applying whey protein hydrolysates in the fermented milk products technology
No 3 (2015)
Articles
Fermented milk products with the amaranth oil for functional nutrition
No 12 (2015)
Articles
New probiotic strain Lactobacillus reuteri
No 12 (2015)
Articles
Development of the nutritient medium for cultivation of the consortium of the probiotic microorganisms
No 2 (2016)
Articles
Bacterial starters for curds production
No 7 (2016)
Articles
Biotechnology of the fermented milk products and preparations with probiotic properties
No 7 (2017)
Articles
Selection of the cryoprotective media for Lactobacillus reuteri
No 10 (2017)
Articles
Association of the probiotic cultures Lactobacillus reuteri and Lactobacillus helveticus for development of the bacterial concentrate
No 4 (2019)
Articles
Selection of the indicating microorganism for controlling activity of the antimicrobial components produced by Lactobacillus reuteri LR1
This website uses cookies
You consent to our cookies if you continue to use our website.
About Cookies
TOP