Decreasing of sodium nitrite content in cooked sausages using denitrifying microorganisms

за авторством L. V. Bal-Prylypko, B. I. Leonova
Опубліковано 2015

Biotechnologies of meat products manufacture. current state

за авторством L. V. Bal-Prylypko, B. I. Leonova
Опубліковано 2014

Using of the Ampullaria glauca snails' caviar for correction of the effects of the ionizing radiation exposure in small dose

за авторством L. V. Bal-Prylypko, L. P. Derevianko, N. M. Slobodianiuk, E. R. Starkova, O. S. Androshchuk
Опубліковано 2018

Trends, achievements and prospects of biotechnology in the food industry

за авторством L. V. Bal-Prylypko, M. V. Patyka, B. I. Leonova, E. R. Starkova, A. I. Brona
Опубліковано 2016