ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)

ANALYSIS OF LIVING AND REPRODUCTIVE PARAMETERS OF MICROORGANISMS

СПИСОК ЛИТЕРАТУРЫ
  1. Tutel´yan, V.A., Novye tekhnologii v nauke o pitanii (New Technologies in Food Science), Moscow, 2001.
  2. Lipatov, N.N., Aspects of modeling amino-acid balance in food products, Pishchevaya i pererabatyvayushchaya promyshlennost´ (Food and Food Processing Industry), 1986, no. 4, pp. 49–52.
  3. Maiorov, A.A., Razrabotka metodov upravleniya biosistemoi syra s tsel´yu sovershenstvovaniya traditsionnykh i sozdaniya novykh tekhnologii (Development of methods of cheese biosystem regulation to improve conventional and create new technologies), Extended Abstract of Doctoral Dissertation in Engineering, (Kemerovo, 1999).
  4. Osintsev, A.M., Braginskii, V.I., Ostroumov, L.A., and Gromov, E.S., Ispol´zovanie metodov dinamicheskoi reologii dlya issledovaniya protsessa koagulyatsii moloka (Application of dynamic rheology in studying milk coagulation process), Khranenie i pererabotka sel´khozsyr´ya (Agricultural Commodities Storage and Processing), 2002, no. 9, pp. 46–49.
  5. Shamanova, T.P., Mikrobiologicheskie i tekhnologicheskie podkhody k proizvodstvu fermentirovannykh produktov (Microbiological and technological approaches to fermented milk production), Molochnaya promyshlennost´ (Dairy Industry), 1998, no. 3, pp. 18–20.
  6. Adler, Yu.P., Markova, E.V., and Grankovskii Yu.V. Planirovanie eksperimenta pri poiske optimal´nykh uslovii (Planning an Experiment in Search of Optimal Conditions), Moscow, Mir, 1976.
  7. Polishchuk, P.K., Derbinova, E.S., and Kazantseva, N.N., Mikrobiologiya moloka I molochnykh produktov (Microbiology of Milk and Dairy Products), Moscow, Pishchevaya promyshlennost´, 1978.
  8. Babak, O., Ispol´zovanie mikroorganizmov v pishchevoi promyshlennosti (Usage of microorganisms in the food industry, Produkt BY (Product BY), 2008, no. 11. http://www.produkt.by
  9. Borunova, S.B., and Furik, N.N., Analiz vyzhivaemosti termofil´nykh molochnokislykh mikroorganizmov pri zamorazhivanii (Analysis of survival capabilities of thermophilic lactate microorganisms during freezing) in Sovremennye tekhnologii sel´skokhozyaistvennogo proizvodstva: materially XIV Mezhdunar. nauch.-prakt. konf. (Present-day Technologies in Agricultural Production: Proceedings of the ХІV International Research and Practice Conference), Grodno, 2011, part 2, pp. 273–274.
  10. Glazova, A.A., Botina, S.G., and Tipiseva, I.A., Ustoichivost´ otechestvennykh proizvodstvennykh kul´tur bakterii roda Lactobacillus k antibakterial´nym preparatam (Resistance of nationally manufactured Lactobacillus bacteria cultures to antimicrobials), in Sbornik trudov Moskovskogo gosudarstvennogo universiteta pishchevykh proizvodstv (Collected Works of Moscow State University of Food Industries), Moscow, 2010, pp. 67–77.
  11. Gudkov, A.V., Syrodelie: tekhnologicheskie, biologicheskie i fiziko-khimicheskie aspekty: monografiya (Cheese-Making: Technological, Biological, Physical, and Chemical Aspects: A Monograph), Moscow, DeLi Print, 2003.
  12. Emel´yanov, S.A., Khramtsov, A.G., Suyunchev, O.A., et. al., Vliyanie temperatury na razvitie mikroorganizmov v moloke i molochnykh produktakh (Temperature impact on microorganism growth in milk and dairy products), Vestnik SevKavGTU (North Caucasus STU Bulletin), 2006, no. 2, pp. 54–57.
  13. Knyazhev, V.A. and Tutel´yan, V.A., Mikroorganizmy i pishcha. Risk i pol´za (Microorganisms and food: Risks and benefits), Vestnik Rossiiskoi akademii meditsinskikh nauk (Herald of the Russian Academy of Medical Sciences), 2000, no. 12, pp. 3–6.
  14. Holt, G., Krieg, N., Sneath, P., Staley, J., and Williams, S., Bergey´s Manual of Determinative Bacteriology, in 2 vols., 9th ed., Baltimore, Williams & Wilkins, 1994; Moscow, Mir, 1997.
  15. Ostroumov, L.A., Prosekov, A.Y., Kurbanova, M.G., and Kozlova, O.V., Pitatel´nye sredy dlya bifidobakterii (Nutritional environments for bifidus bacteria), Molochnaya promyshlennost´ (Diary Industry), 2010, no. 1, pp. 20–21.
  16. Prosekov, A.Yu., Kozlov, S.G., and Kurbanova, M.G., Vliyanie fermentatsii zakvasochnoi floroi na nekotorye svoistva molochnogo belkovo-uglevodnogo syr´ya (Influence of starter culture fermentation on certain properties of dairy protein and carbohydrate raw materials), Khranenie i pererabotka sel´khozsyr´ya (Agricultural Commodities Storage and Processing), 2004, no. 9, pp. 31–33.
  17. Gorban, A.N., Gorban, P.A., and Judge, G., Entropy: The Markov Ordering Approach, Entropy, 2010, vol. 12, no. 5, pp. 1145–1193.
Как цитировать?
О журнале

Скачать
Содержание
Список литературы