Decreasing of sodium nitrite content in cooked sausages using denitrifying microorganisms by L. V. Bal-Prylypko, B. I. Leonova

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Biotechnologies of meat products manufacture. current state by L. V. Bal-Prylypko, B. I. Leonova

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Using of the Ampullaria glauca snails' caviar for correction of the effects of the ionizing radiation exposure in small dose by L. V. Bal-Prylypko, L. P. Derevianko, N. M. Slobodianiuk, E. R. Starkova, O. S. Androshchuk

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Trends, achievements and prospects of biotechnology in the food industry by L. V. Bal-Prylypko, M. V. Patyka, B. I. Leonova, E. R. Starkova, A. I. Brona

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