Methodological Approach to Designing Fermented Dairy Products with Optimal Biological Value

por Zobkova, Zinaida S., Lazareva, Ekaterina G., Semipyatniy, Vladislav K.
Publicado 2022

Modification of Biotesting-Based Fermented Dairy Product Design for Curd and Curd Products

por Zobkova, Zinaida S., Yurova, Elena A., Semipyatniy, Vladislav K., Lazareva, Ekaterina G., Zenina, Daria V., Shelaginova, Irina R.
Publicado 2022

Methodological Approaches to DNA Authentication of Foods, Wines and Raw Materials for Their Production

por Galstyan, Aram G., Semipyatniy, Vladislav K., Mikhailova, Irina Yu., Gilmanov, Khamid Kh., Bigaeva, Alana V., Vafin, Ramil R.
Publicado 2021