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Главная >Foods and Raw Materials > Архив выпусков > Том 1, №2, 2013

Том 1, №2, 2013

ANALYSIS OF LIVING AND REPRODUCTIVE PARAMETERS OF MICROORGANISMS

Майоров А.А.

8205

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

Короткий И. А., Короткая Е. В.

10670

IDENTIFICATION AND PREVENTION OF THE FORMATION OF MEAT WITH PSE AND DFD PROPERTIES AND QUALITY ASSURANCE FOR MEAT PRODUCTS FROM FEEDSTOCKS EXHIBITING AN ANOMALOUS AUTOLYSIS BEHAVIOR

Тихонов С. Л.

8320

REGULARITIES OF THE DRYING OF LACTULOSE SOLUTIONS

Пискаева А. И., Козлова О. В.

8554

DEVELOPING FERMENTED GOAT MILK CONTAINING PROBIOTIC BACTERIA

Chuluunbat T., Yoh-Chang Y.

8950

A METHOD FOR PROCESSING OF KERATIN-CONTAINING RAW MATERIAL USING A KERATINASE-PRODUCING MICROORGANISM STREPTOMYCES ORNATUS S 1220

Кригер О. В.

19606

HISTIDINE BIOTRANSFORMATION MEDIATED BY L-HISTIDINE-AMMONIA-LYASE

Борисова Г.В., Бессонова О.В.

8703

IDENTIFICATION OF INDUSTRIALLY IMPORTANT LACTIC ACID BACTERIA IN FOODSTUFFS

Бабич О. О., Просеков А. Ю.

9401

INVESTIGATION OF THE BIOTECHNOLOGICAL ACTIVITY OF DIRECT-SET STARTER CULTURES IN STRUCTURED DAIRY PRODUCTS

Позднякова А.В., Архипов А.Н., Шевякова К.А.

8533

STUDY OF PHYSICOCHEMICAL AND THERMAL PROPERTIES OF L-PHENYLALANINE AMMONIA-LYASE

Бабич О. О.

8311

INTENSIFICATION OF YEAST BIOMASS CULTURING IN A FILM BIOREACTOR

Жукова О.П., Войнов Н.А., Николаев А.Н.

7647

ASPECTS OF PRODUCTION OF FUNCTIONAL EMULSION FOODS

Терещук Л.В., Старовойтова К.В.

8345

IMMOBILIZATION OF CHYMOTRYPSIN ON MAGNETIC Fe3O4 NANOPARTICLES

Новоселова М. В.

8759

SPECIFIC DEVELOPMENT OF THE BAKING INDUSTRY IN KEMEROVO OBLAST

Кирюхина А.Н., Гук Н.М.

8089

A STUDY OF THE COMPLEXING AND GELLING ABILITIES OF PECTIC SUBSTANCES

Салищева О. В.

9672