Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with Tibetan Kefir Starter
Kukhtyn, Mykola, Vichko, Olena, Kravets, Oleg, Karpyk, Halyna, Shved, Olga, Novikov, Volodymyr
Published in Archivos latinoamericanos de nutrición (01.12.2018)
Published in Archivos latinoamericanos de nutrición (01.12.2018)
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Journal Article
OPTIMIZATION OF TECHNOLOGICAL PARAMETERS FOR BIOTECHNOLOGICAL PRODUCTION OF FEED ADDITIVE BASED ON MICROBIOTA OF "TIBETAN KEFIR GRAINS"
Vichko, Olena, Shved, Olga, Kukhtyn, Mykola, Petrina, Romanna, Mylyanych, Andriy, Babii, Mariia, Novikov, Volodymyr
Published in Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry (01.06.2021)
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Published in Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry (01.06.2021)
Journal Article
ALYTICAL REVIEW OF BIOTECHNOLOGICAL PROBLEM OF UKRAINIAN HARD CHEESES
Yuliya Skril, Olha Shved, Zoriana Hubrii, Olena Vichko, Teobald Kupka
Published in Biotechnologia acta (01.06.2023)
Published in Biotechnologia acta (01.06.2023)
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Journal Article
Some probiotic characteristics of a fermented milk product based on microbiota of “Tibetan kefir grains” cultivated in Ukrainian household
Kukhtyn, Mykola, Vichko, Olena, Horyuk, Yulia, Shved, Olga, Novikov, Volodymyr
Published in Journal of food science and technology (01.01.2018)
Published in Journal of food science and technology (01.01.2018)
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Journal Article