Zobrazeno 1 - 10
of 33
pro vyhledávání: '"N.V. Barakova"'
Autor:
N.V. Barakova, E.R. Mamedov
Publikováno v:
Processes and Food Production Equipment. 10:41-48
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91a6292f80cff61bc9dcdd7948430a82
https://doi.org/10.17586/2310-1164-2020-10-2-41-48
https://doi.org/10.17586/2310-1164-2020-10-2-41-48
Publikováno v:
Processes and Food Production Equipment. :95-101
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d189fa00963ee4882fdec3826ee03ef1
https://doi.org/10.17586/2310-1164-2019-12-4-95-101
https://doi.org/10.17586/2310-1164-2019-12-4-95-101
Autor:
E.V. Moskvicheva, P.I. Gunkova, A.L. Ishevskiy, T.I. Fomicheva, N.V. Barakova, A.S. Buchilina
Publikováno v:
Journal International Academy of Refrigeration. 20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9b13c4e7c7cc70b3f564d826af8fba2
https://doi.org/10.17586/1606-4313-2021-20-2-64-72
https://doi.org/10.17586/1606-4313-2021-20-2-64-72
Publikováno v:
Journal International Academy of Refrigeration. 19
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7acc282dd40e55c005c42b6928a562cc
https://doi.org/10.17586/1606-4313-2020-19-3-52-57
https://doi.org/10.17586/1606-4313-2020-19-3-52-57
Publikováno v:
Journal International Academy of Refrigeration. 17:48-53
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24beeada4201ab152e00fbbe2cd2dcee
https://doi.org/10.17586/1606-4313-2018-17-1-48-53
https://doi.org/10.17586/1606-4313-2018-17-1-48-53
Autor:
N.V. Barakova, V.A. Romanov
Publikováno v:
Processes and Food Production Equipment. :53-60
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0937df577862bfc61b58b9a716816332
https://doi.org/10.17586/2310-1164-2017-10-4-53-60
https://doi.org/10.17586/2310-1164-2017-10-4-53-60
Akademický článek
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Publikováno v:
IOP Conference Series: Earth and Environmental Science. 852:012013
With the growing demand for alternative dairy products, there is growing interest in plant-based fermented foods. The plant base should be a favorable environment for lactic acid bacteria, that is, contain easily digestible carbohydrates. Therefore,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a5b1136cbf20b7280698947a32a19a8
https://doi.org/10.1088/1755-1315/852/1/012013
https://doi.org/10.1088/1755-1315/852/1/012013
Autor:
N.V. Barakova, O.V. Zaitseva
Publikováno v:
Magarach. Vinogradstvo i Vinodelie.
В статье представлены результаты сравнительных исследований динамики физиологического состояния дрожжевой биомассы и накопления спи
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f9aaad7cfbdc04b488a3a803bf70e7b
https://doi.org/10.35547/im.2020.21.1.014
https://doi.org/10.35547/im.2020.21.1.014
Publikováno v:
Processes and Food Production Equipment. :40-48
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e187cb713efb00ed899003e81537cd1
https://doi.org/10.17586/2310-1164-2016-9-2-40-48
https://doi.org/10.17586/2310-1164-2016-9-2-40-48