Assessment of technological characteristics of consortia of lactic acid microorganisms during freezing in liquid nitrogen and storage

O. Titova; O. Golovach; M. Proshkina; I. Spiridonova; N. Zhabanos; N. Furik; T. Savelyeva

Topical Issues of Processing of Meat and Milk Raw Materials
Aktualʹnye voprosy pererabotki mâsnogo i moločnogo syrʹâ

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ISSN 2220-8755 (Print)

Topical Issues of Processing of Meat and Milk Raw Materials

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Titova O., Golovach O., Proshkina M., Spiridonova I., Zhabanos N., Furik N., Savelyeva T. Assessment of technological characteristics of consortia of lactic acid microorganisms during freezing in liquid nitrogen and storage. Topical Issues of Processing of Meat and Milk Raw Materials. 2019;1(14):50-57. (In Russ.) https://doi.org/10.47612/2220-8755-2019-14-50-57

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ISSN 2220-8755 (Print)

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Topical Issues of Processing of Meat and Milk Raw Materials

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