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Article
Матеріали конференцій
Скибіцький В.Г.. : published. 2018-01-01; Національний університет біоресурсів і природокористування України, 2118U000393
R & D report
Investigation of the composition of the symbiotic microbiota of birds and the identification of promising microorganisms for probiotics
Head: Danylenko S. G.. Investigation of the composition of the symbiotic microbiota of birds and the identification of promising microorganisms for probiotics. (popup.stage: ). Dairy and Meat Technological Institute. № 0219U001610
R & D report
Theoretical and experimental bases of analysis of microbiological risk assessment from the standpoint of safety and quality of meat products
Head: Danylenko S. G.. Theoretical and experimental bases of analysis of microbiological risk assessment from the standpoint of safety and quality of meat products. (popup.stage: ). The Institute of Food Resources NAAS. № 0219U001601
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To carry out a scientific substantiation of chois of strains-antagonistics concerming extraneous microflora and principles of creation of protective bacterial compositions for the manufacture of natural cheeses of high quality.
Head: Danylenko S.G.. To carry out a scientific substantiation of chois of strains-antagonistics concerming extraneous microflora and principles of creation of protective bacterial compositions for the manufacture of natural cheeses of high quality.. (popup.stage: ). The Institute of Food Resources NAAS. № 0216U001513
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Conduct selection pf microflora, which can grow in salt solutions of the mixture for salting meat, investigate to mechanism of her functioning
Head: Danylenko S.G.. Conduct selection pf microflora, which can grow in salt solutions of the mixture for salting meat, investigate to mechanism of her functioning. (popup.stage: ). The Institute of Food Resources NAAS. № 0216U001512
R & D report
Develop a scientific basis for selection of probiotic microorganisms increase the biological value of food
Head: Kigel N.F.. Develop a scientific basis for selection of probiotic microorganisms increase the biological value of food. (popup.stage: ). The Institute of Food Resources NAAS. № 0215U004406
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To elaborate effective starter cultures for production of fermented meat products
Head: Kigel N.F.. To elaborate effective starter cultures for production of fermented meat products. (popup.stage: ). Dairy and Meat Technological Institute. № 0211U004500
7 documents found

Updated: 2026-10-27


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