Search Results - N.E. Posokina

Modern biological methods of processing plant raw materials used to increase its storage capacity by N. E. Posokina, A. I. Zakharova

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Comparative evaluation of several Dynamics of accumulation of lactic and acetic acids in the process of directed fermentation of white cabbage of the Parus variety by V. V. Kondratenko, N. E. Posokina

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Modern non-thermal method of processing plant raw materials used to increase its storability by N. E. Posokina, A. I. Zakharova

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Influence of carbohydrate correction of raw materials on the growth of lactic acid microorganisms in the process of directed fermentation of vegetables by J. A. Semenova, N. E. Posokina, V. I. Tereshonok

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DEVELOPMENT OF FUNCTIONAL BEVERAGES FROM PLANTRAW MATERIALS — REPLACEMENTS FOR DAIRY PRODUCTS by N. E. Posokina, N. M. Alabina, A. Yu. Davydova

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THE STUDY OF DYNAMIC DESTRUCTION GLUCOSE AT THE DIRECTED FERMENTATION OF CUCUMBERS WITH USE OF LACTIC ACID BACTERIA by V. V. Kondratenko, N. E. Posokina, O. Yu. Lyalina

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NEW APPROACH OF INVESTIGATION IN THE FIELD OF PRODUCTION OF FERMENTED PRODUCTS by O. Y. Lyalina, N. E. Posokina, V. I. Tereshonok

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Dynamics of interaction of lactic acid microorganisms in paired consortia aiming at fermentation of vegetable raw materials by V. V. Kondratenko, N. E. Posokina, J. A. Semenova

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THE USE OF LACTIC ACID BACTERIA IN THE PROCESS OF DIRECTED FERMENTATION OF A WHITE CABBAGE by N. E. Posokina, O. Yu. Lyalina, E. S. Shishlova, A. I. Zakharova

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The influence of storage conditions on the dynamics of physicochemical markers of champignon (<i>Agaricus bisporus</i>) quality by N. E. Posokina, O. V. Bessarab, O. V. Karastoyanova, N. V. Korovkina

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THE STUDY OF DIRECTED FERMENTATION PROCESS USING STRAINS OF LACTIC ACID BACTERIA FOR OBTAINING VEGETABLE PRODUCTS OF STABLE QUALITY by V. V. Kondratenko, O. Yu. Lyalina, N. E. Posokina, V. I. Tereshonok

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THE INFLUENCE OF THE COMPOSITION OF THE CULTURE MEDIUM ON THE DEVELOPMENT OF LEUCONOSTOC LACTIS PRE-FERMENTATION by V. V. Kondratenko, O. Yu. Lyalina, N. E. Posokina, V. I. Tereshonok

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PRODUCTION TECHNOLOGY OF LUNCH DISHES BASED ON VEGETABLES FOR SOCIAL NUTRITION by N. M. Stepanisheva, N. E. Posokina, O. YU. Lalina, A. P. Primak

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Influence of varietal characteristics the cabbage in the quality of the products used for pickling after a long storage period by V. I. Tereshonok, M. Yu. Markarova, N. E. Posokina, L. L. Bondareva, S. M. Nadezhkin

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SCIENTIFICALLY-BASED APPROACHES TO THE PROCESS VEGETABLE FERMENTATION AND ADVANTAGES USE OF BACTERIAL STARTER CULTURES by N. E. Posokina, O. Yu. Lyalina, A. I. Zakharova, E. S. Shishlova, V. I. Tereshonok

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THE STUDY OF FRUCTOSE DESTRUCTION DYNAMICS IN THE PROCESS OF CUCUMBERS DIRECTED FERMENTATION by V. V. Kondratenko, O. Yu. Lyalina, N. E. Posokina, E. S. Tyrina, V. I. Tereshonok

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CANNED VEGETABLE PRODUCTS FOR SOCIAL NUTRITION by S. K. Tamkovich, N. M. Stepanischeva, N. E. Posokina, O. Yu. Lalina, A. P. Primack

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STUDY OF THE INFLUENCE OF THE COMPOSITION OF CULTURAL MEDIUM ON THE BASIS OF A WHITE CABBAGE ON DEVELOPMENT OF LEUCONOSTOC MESENTEROIDES AT THE PRE-FERMENTATION STAGE by V. V. Kondratenko, O. Yu. Lyalina, N. E. Posokina, A. Yu. Kolokolova, V. I. Tereshonok

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TEROIDES THE STUDY OF THE EFFECT OF HIGH AND LOW STARTING TITRE IN THE MODEL ENVIRONMENTS TO CHANGES IN ACTIVE AND TITRATABLE ACIDITY DURING THE CULTIVATION OF WHITE CABBAGE VARIET... by V. V. Kondratenko, O. Yu. Lyalina, N. E. Posokina, E. S. Shishlova, A. I. Zakharova, V. I. Tereshonok

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A NEW APPROACH FOR IMPROVEMENT OF THE METHODOLOGY TO IDENTIFY A TYPE OF INTERACTION OF LACTIC ACID BACTERIA IN CONSORTIUMS OF DIFFERENT STAGES OF CULTIVATION by V. V. Kondratenko, N. E. Posokina, O. Yu. Lyalina, A. Yu. Gracheva, A. I. Zakharova, V. I. Tereshonok

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