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• Analysis of the hard rennet cheese microbiota at different stages of the technological process

  Olha Iakubchak, Olha Martynenko, Tetiana Taran, Oksana Pylypchuk, Tatyana Naumenko, Nina Tverezovska, Alina Menchynska, Inna Stetsyuk

  899-918

  2024-10-21

• The influence of different methods of decontamination of microbial biofilms formed on eggshells

  Mykola Kukhtyn, Zhanna Sverhun, Yulia Horiuk, Volodymyr Salata, Svitlana Laiter-Moskaliuk, Mykhailo Mocherniuk, Larysa Kladnytska, Victor Horiuk

  666-682

  2024-07-16

• Influence of starter cultures of lactic acid bacteria on microbiological parameters and shelf life of sausages

  Snizhana Lokes, Larysa Shevchenko, Kyrylo Doronin, Vita Mykhalska, Valentyna Israelian, Nataliia Holembovska, Nina Tverezovska, Oleksandr Savchenko

  935-950

  2024-10-30

• Justification and microbiota compositions development for the fermentation of raw meat

  Svitlana Danylenko, Oksana Naumenko, Viktor Yemtsev, Tetiana Kryzhska, Oksana Potemska, Galina Tolok, Oleksandr Kanishchev, Olena Ochkolyas, Nataliia Prokopenko, Alina Omelian

  405-418

  2023-05-09

• Microbiological characteristics of hard cheese with flax seeds

  Mykola Kukhtyn, David Arutiunian, Oleg Pokotylo, Khrystyna Kravcheniuk, Volodymyr Salata, Yulia Horiuk, Halyna Karpyk, Diana Dalievska

  281-296

  2024-03-05