Decreasing of sodium nitrite content in cooked sausages using denitrifying microorganisms

von L. V. Bal-Prylypko, B. I. Leonova
Veröffentlicht 2015

Biotechnologies of meat products manufacture. current state

von L. V. Bal-Prylypko, B. I. Leonova
Veröffentlicht 2014

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

von L. V. Bal-Prylypko, L. P. Derevianko, N. M. Slobodianiuk, E. R. Starkova, O. S. Androshchuk
Veröffentlicht 2018

Trends, achievements and prospects of biotechnology in the food industry

von L. V. Bal-Prylypko, M. V. Patyka, B. I. Leonova, E. R. Starkova, A. I. Brona
Veröffentlicht 2016