Search Results - V. I. Tereshonok

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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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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Garlic and its processing products, prospects of their utilization by N. A. Golubkina, V. I. Nemtinov, V. I. Tereshonok

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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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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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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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METHOD OF DETERMINING THE DYNAMICS OF INTERACTION LACTIC ACID BACTERIA IN THEIR JOINT CULTIVATION by V. V. Kondratenko, N. E. Posokina, O. Yu. Lyalina, A. Yu. Gracheva, Zh. A. Semenova, V. I. Tereshonok

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Factors affecting total antioxidant activity and polyphenol content in beet root chips during production and storage by V. A. Zayachkovsky, A. I. Moldovan, V. I. Tereshonok, V. A. Kharchenko, M. S. Antoshkina, L. V. Pavlov, N. A. Golubkina, V. A. Stepanov

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Effect of drying and storage on antioxidant activity parameters of celery, parsnip and root parsley chips by V. A. Kharchenko, N. А. Golubkina, A. I. Moldovan, V. I. Tereshonok, V. А. Zayachkovsky, M. S. Antoshkina, V. А. Stepanov, L. V. Pavlov

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Prospects of Rhubarb Juice Production and Utilization by V. A. Kharchenko, N. A. Golubkina, V. I. Tereshonok, A. I. Moldovan, M. N. Bogachuk, E. G. Kekina, M. S. Antoshkina, L. V. Pavlov, T. T. Papazyan

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