Rogova N. Elaboration of technology of lactofermented birch juice and drinks on its basis

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0412U001664

Thesis Registration Form

0412U001664.pdf

Applicant for

Rogova Natalya Volodumurivna

Specialization

05.18.13 - Технологія консервованих продуктів і охолоджених харчових продуктів

Date of defense

15-03-2012

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

Thesis deals with the problems of lactofermental birch juice and beverages based upon it development technologies. We grounded up the choice of strains for lacto-acidired fermentation of birch juice and received the technology of microbiological stabile product juice fermented with the help of the picked up strains Lactobacillus casеi ssp. аlactosus.

Thesis supervisor

Kogykhar Volodumur Vasulovuch

Official opponents

Безусов Анатолій Тимофійович
Мазуренко Ігор Костянтинович

Files

АВТОРЕФЕРАТ(ГОТОВ).doc

ДисертацияРоговая--ВИСНОВКИ.doc

ДисертацияРоговая--Вступ.doc

ДисертацияРоговая--Додатки.doc

ДисертацияРоговая--ЗМІСТ.doc

ДисертацияРоговая--Литература.doc

ДисертацияРоговая--Роздел1.doc

ДисертацияРоговая--Роздел2.doc

ДисертацияРоговая--Роздел3.doc

ДисертацияРоговая--Роздел4.doc

ДисертацияРоговая--Роздел5.doc

ДисертацияРоговая--Титул.doc

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