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• Influence of starter cultures on microbiological and physical-chemical parameters of dry-cured products

  Larysa Bal-Prylypko, Svitlana Danylenko, Olena Mykhailova, Liana Nedorizanyuk, Alla Bovkun, Nataliia Slobodyanyuk, Alina Omelian, Anastasiia Ivaniuta

  313-330

  2024-03-05

• 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

• Quality and safety of pork meat after cooling and treatment with lactic starters

  Volodymyr Vovkotrub, Olha Iakubchak, Nataliia Vovkotrub, Larysa Shevchenko, Tetiana Lebedenko, Nataliia Holembovska, Oksana Pylypchuk, Alina Omelian

  439-452

  2024-05-20

• Milk and diary products – summary of European legislation, hygiene manuals, ISO standards and Codex Alimentarius standards

  Jozef Čapla, Peter Zajác, Katarína Ševcová, Jozef Čurlej, Martina Fikselová

  431-462

  2022-08-05

• Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures

  Svitlana Danylenko, Liana Nedorizanyuk, Oksana Potemska, Тsvitana Korol, Anastasiia Ivaniuta, Yuliya Kryzhova, Valentyna Israelian, Nataliia Kovalenko

  239-250

  2024-02-28

• 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