Development of methods for intensifying alcoholic fermentation in fermentation production

More works in this specialty

1. Development of a technology for a fermented beverage based on honey and spice-and-aromatic raw materials with a long shelf life

   Yakovleva, Irina Nikolaevna · 2009 · Candidate of Sciences · St. Petersburg State University of Refrigeration and Food Technologies

   • 05.18.07 Biotechnology of food products and biologically active substances
2. Development of bifidobacteria-containing microbial consortia for producing meat products from low-grade raw materials

   Gizatov, Albert Yakupovich · 2005 · Candidate of Sciences

   • 05.18.07 Biotechnology of food products and biologically active substances
   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
3. Investigation of physiological and biochemical processes during storage of avocado fruits treated with biological preparations

   Ndonho A Botoro Herve Aurelien · 2005 · Candidate of Sciences

   • 05.18.07 Biotechnology of food products and biologically active substances
4. Development of technology for fermented whey beverages

   Rinchingiin Erdenetuyaa · 2005 · Candidate of Sciences

   • 05.18.07 Biotechnology of food products and biologically active substances
5. Improvement of the technology of alcoholic beverages based on the use of filtering materials modified with silver nanoparticles

   Zhabkina, Tatyana Nikolayevna · 2005 · Candidate of Sciences

   • 05.18.07 Biotechnology of food products and biologically active substances

All works in this specialty