Informaçao sobre o Autor

Рожкова, Ирина Владимировна

Edição Seção Título Arquivo
Nº 12 (2004) Articles Microbiology of the dairy industry
Nº 5 (2009) Articles Starter cultures with low postacidifying activity
Nº 6 (2009) Articles Identification of the subspecies Lactococcus lactis
Nº 8 (2009) Articles Genotype and metabolic characteristics of the Enterococcus bacteria isolated from milk products
Nº 12 (2009) Articles Technological aspects of bifido bacteria applications in fermented milk products manufacturing.
Nº 6 (2010) Articles State standard GOST R 53430-2009«Milk and products of milk processing.Methods of the microbiological analysis»
Nº 4 (2010) Articles The National fermented milk product kefirand its functional properties
Nº 11 (2011) Articles Why kefir drink can't be called kefir
Nº 7 (2013) Articles Prospects of applying whey protein hydrolysates in the fermented milk products technology
Nº 11 (2013) Articles Development of starter cultures for fermented milk products
Nº 11 (2013) Articles Functional properties of fermented milk products with whey protein hydrolysates
Nº 3 (2014) Articles Antagonistic activity of lactic acid bacteria against Klebsiella spp
Nº 7 (2014) Articles Physical-chemical properties of the starter culture Streptococcus thermophilus after freeze drying and at storage
Nº 6 (2015) Articles Application of spices to control organoleptic characteristics of fermented milk products with flour
Nº 9 (2015) Articles Probiotic strain Lactobacillus reuteri: selection of the technological regimes for cultivation
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 3 (2016) Articles Effects of microflora on the curds quality
Nº 10 (2016) Articles Antagonistic activity of probiotic bacteria
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 9 (2017) Articles Dynamics of proliferation of L. reuteri and L. helveticus
Nº 10 (2017) Articles Association of the probiotic cultures Lactobacillus reuteri and Lactobacillus helveticus for development of the bacterial concentrate
Nº 3 (2018) Articles Effects of technological factors of keepability of the fermented milk product with Lactobacillus reuteri LR1
Nº 4 (2019) Articles Selection of the indicating microorganism for controlling activity of the antimicrobial components produced by Lactobacillus reuteri LR1

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