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  1. Modeling of Moisture Crystallization of Bacterial Starter Cultures during Freezing
  2. A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization
  3. CHOICE OF STABILIZATION PARAMETERS (FREEZING AND DRYING) OF SYMBIOTIC CONSORTIUM TO OBTAIN A STARTER OF DIRECT INOCULATION
  4. INNOVATION MANAGEMENT BIOTECHNOLOGY OF STARTER CULTURES
  5. Properties of Starter Cultures Based on Non-Traditional Flours
  6. INTENSIFICATION OF GROWTH OF STARTER CULTURES INDUCED WITH ELECTROMAGNETIC TREATMENT
  7. RESEARCH OF MOISTURE MIGRATION DURING PARTIAL FREEZING OF GROUND BEEF
  8. INVESTIGATION OF THE BIOTECHNOLOGICAL ACTIVITY OF DIRECT-SET STARTER CULTURES IN STRUCTURED DAIRY PRODUCTS
  9. β -Galactosidase activity of bacteria as a criterion of selection of strains for the composition of starter cultures
  10. INFLUENCE OF STARTER CULTURES ON THE QUALITY AND HYGIENE INDICATORS OF RAW-DRIED “SUDZHUK” AND FILLET