Автор туралы ақпарат

Рожкова, Ирина Владимировна

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
№ 11 (2011) Articles Why kefir drink can't be called kefir
№ 7 (2013) Articles Prospects of applying whey protein hydrolysates in the fermented milk products technology
№ 11 (2013) Articles Development of starter cultures for fermented milk products
№ 11 (2013) Articles Functional properties of fermented milk products with whey protein hydrolysates
№ 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
№ 6 (2015) Articles Application of spices to control organoleptic characteristics of fermented milk products with flour
№ 9 (2015) Articles Probiotic strain Lactobacillus reuteri: selection of the technological regimes for cultivation
№ 12 (2015) Articles New probiotic strain Lactobacillus reuteri
№ 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
№ 10 (2016) Articles Antagonistic activity of probiotic bacteria
№ 7 (2016) Articles Biotechnology of the fermented milk products and preparations with probiotic properties
№ 7 (2017) Articles Selection of the cryoprotective media for Lactobacillus reuteri
№ 9 (2017) Articles Dynamics of proliferation of L. reuteri and L. helveticus
№ 10 (2017) Articles Association of the probiotic cultures Lactobacillus reuteri and Lactobacillus helveticus for development of the bacterial concentrate
№ 3 (2018) Articles Effects of technological factors of keepability of the fermented milk product with Lactobacillus reuteri LR1
№ 4 (2019) Articles Selection of the indicating microorganism for controlling activity of the antimicrobial components produced by Lactobacillus reuteri LR1

Осы сайт cookie-файлдарды пайдаланады

Біздің сайтты пайдалануды жалғастыра отырып, сіз сайттың дұрыс жұмыс істеуін қамтамасыз ететін cookie файлдарын өңдеуге келісім бересіз.< / br>< / br>cookie файлдары туралы< / a>