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

EFFECT OF FREEZING ON THE BIOCHEMICAL AND ENZYMATIC ACTIVITY OF LACTOBACILLUS BULGARICUS

СПИСОК ЛИТЕРАТУРЫ
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  3. Sotchenko, O.G. and Safronenko, L.V., Pishchevaya promyshlennost’: nauka i tekhnologiya (Food industry: science and technology), 2009, no. 1 (3), pp. 14–18.
  4. Sotchenko, O.G. and Danik, S.V., Vestsi natsyyanal’nai akademii navuk Belarusi, seryya agrarnykh navuk (Bulletin of the national academy of science of Belarus, agricultural science series), 2005, no. 5, pp. 193–194.
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  6. Khamagaeva, I.S., Kachanina, L.M., and Tumurova, S.M., Biotekhnologiya zakvasok propionovokislykh bakterii (Propionic Acid Bacteria Starter Cultures: Production Biotechnology), Ulan-Ude: Vostochno-Sibirskii Gos. Tekhnol. Univ., 2006.
  7. Bespomestnykh, K.V., Babich, O.O., Prosekov, A.Yu., and Korotkaya, E.V., Tekhnika i teknologiya pishchevykh proizvodstv (Engineering and technology in the food industry), 2010, no 1, pp. 64–68.
  8. Netrusov, A.I., Egorova, M.A., and Zakharchuk, L.M., Praktikum po mikrobiologii (Labs in Microbiology), Moscow: Akademiya, 2005.
  9. Foschino, R., Fiori, E., and Galli, A., Journal of Dairy Research, vol. 63, no. 2, pp. 295–303.
  10. Fonseca, F., Marin, M., and Morris, G.J., Applied and Environmental Microbiology, 2006, vol. 72, no. 10, pp. 6474–6482.
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  12. Kriobiologiya i biotekhnologiya (Cryobiology and Biotechnology), Tsutsaeva, A.A., Ed., Kiev: Naukova Dumka, 1987
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