Автор туралы ақпарат

Семенихина, Вера Филатовна

Шығарылым Бөлім Атауы Файл
№ 12 (2004) Articles Microbiology of the dairy industry
№ 5 (2009) Articles Starter cultures with low postacidifying activity
№ 6 (2009) Articles Identification of the subspecies Lactococcus lactis
№ 8 (2009) Articles Genotype and metabolic characteristics of the Enterococcus bacteria isolated from milk products
№ 12 (2009) Articles Technological aspects of bifido bacteria applications in fermented milk products manufacturing.
№ 6 (2010) Articles State standard GOST R 53430-2009«Milk and products of milk processing.Methods of the microbiological analysis»
№ 4 (2010) Articles The National fermented milk product kefirand its functional properties
№ 6 (2013) Articles Impacts of seasons on physical-chemical and technological properties of Streptococcus thermophilus
№ 11 (2013) Articles Development of starter cultures for fermented milk products
№ 12 (2013) Articles Application of antibiotics and phage resistance markers in the selection of lactic acid cultures
№ 5 (2014) Articles Antibiotic activity of the lactic acid bacteria against staphylococci
№ 3 (2014) Articles Antagonistic activity of lactic acid bacteria against Klebsiella spp
№ 7 (2014) Articles Physical-chemical properties of the starter culture Streptococcus thermophilus after freeze drying and at storage
№ 7 (2014) Articles Independent expertise of fermented milk products according to the probiotic activity
№ 12 (2014) Articles How do the lactic acid microorganisms work
№ 1 (2015) Articles Antibiotic activity of the lactic acid cultures against salmonella
№ 8 (2015) Articles Immunoprophylaxis of the infection diseases with the aid of fermented milk products
№ 9 (2015) Articles Probiotic strain Lactobacillus reuteri: selection of the technological regimes for cultivation
№ 12 (2015) Articles Development of the nutritient medium for cultivation of the consortium of the probiotic microorganisms
№ 2 (2016) Articles Bacterial starters for curds production
№ 3 (2016) Articles Effects of microflora on the curds quality
№ 7 (2016) Articles Acid stability of probiotic strains added to the fermented milk products
№ 10 (2016) Articles Antagonistic activity of probiotic bacteria
№ 11 (2016) Articles Effects of magnetic fields on the lactic acid process
№ 7 (2016) Articles Biotechnology of the fermented milk products and preparations with probiotic properties
№ 12 (2016) Articles Lactic acid microorganisms for prophylaxis of the E. coli infections
№ 3 (2017) Articles Introduction of the management of quality at raw milk production
№ 1 (2017) Articles Antagonitic activity of probiotic strains: factors of regulation
№ 2 (2017) Articles Classification of functional food products on milk base
№ 9 (2017) Articles Dynamics of proliferation of L. reuteri and L. helveticus
№ 9 (2017) Articles Bioprotective properties of the probiotic strains in respect of heavy metals
№ 11 (2017) Articles Preservation of curds whey
№ 9 (2017) Articles Increasing of the bifidogenous factor of milk whey
№ 10 (2017) Articles Association of the probiotic cultures Lactobacillus reuteri and Lactobacillus helveticus for development of the bacterial concentrate
№ 4 (2018) Articles Effect of quasicapsulation of probiotic culturesat the fermented milk products manufacturing
№ 8 (2018) Articles Cow colostrum in the composition of the functional food products
№ 9 (2018) Articles Phage monitoring at a milk processing plant

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