DETERMINATION OF THE INTENSITY OF BACTERIOCIN PRODUCTION BY STRAINS OF LACTIC ACID BACTERIA AND THEIR EFFECTIVENESS-Reference-Cited by-同舟云学术

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DETERMINATION OF THE INTENSITY OF BACTERIOCIN PRODUCTION BY STRAINS OF LACTIC ACID BACTERIA AND THEIR EFFECTIVENESS

Published:2017-06-29 Issue:1 Volume:5 Page:108-117
ISSN:2308-4057
Container-title:Foods and Raw materials
language:
Short-container-title:FRM

Author:

Zimina M. I.^ORCID, ,Gazieva A. F.,Pozo-Dengra J.^ORCID,Noskova S. Yu.^ORCID,Prosekov A. Yu.^ORCID, , , ,

Publisher

Kemerovo State University

Subject

Food Science

Link

http://jfrm.ru/files/archive/9/12.pdf

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3. WITHDRAWN: Effects of enzyme preparation and straw expansion treatment on sorghum micro-storage performance and microbial community;2024-01-19

4. Effect of Water Contamination on the Preservation of Vitamins in Juices;Food Processing: Techniques and Technology;2021-09-28

5. New Multistrain Bacterial Consortium for Feed Probiotics;Food Processing: Techniques and Technology;2021-06-15

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