CHANGES IN PHYSICOCHEMICAL AND MICROBIOLOGICAL PARAMETERS OF YOGURT WITH THE ADDITION OF BIOLOGICALLY ACTIVE IODINE DURING STORAGE

Innovative solutions in modern science Pub Date : 2021-05-17 DOI:10.26886/2414-634x.3(47)2021.13

D. Dalievska, O. Pokotylo

引用次数: 1

Abstract

DOI 10.26886/2414-634X.3(47)2021.13 UDC 637.138 CHANGES IN PHYSICOCHEMICAL AND MICROBIOLOGICAL PARAMETERS OF YOGURT WITH THE ADDITION OF BIOLOGICALLY ACTIVE IODINE DURING STORAGE D. Dalievska, Doctor of Biological Sciences, Рrofessor https://orcid.org/0000-0003-0578-9971 e-mail: dalievska.d@gmail.com O. Pokotylo https://orcid.org/0000-0003-0578-9971 e-mail: pokotylo_oleg@ukr.net Ternopil Ivan Puluj National Technical University, Ukraine, Ternopil

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添加生物活性碘对酸奶贮藏过程中理化和微生物参数的影响

添加生物活性碘后酸奶的理化和微生物参数的变化D. Dalievska，生物科学博士，Рrofessor https://orcid.org/0000-0003-0578-9971 e-mail: dalievska.d@gmail.com O. Pokotylo https://orcid.org/0000-0003-0578-9971 e-mail: pokotylo_oleg@ukr.net捷尔诺皮尔Ivan Puluj国立技术大学，乌克兰，捷尔诺皮尔

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Innovative solutions in modern science

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