Antibiotic resistance of lactis acid bacteria and the risk of its transmission with fermented dairy products by I.M. Slyvka, O.Y. Tsisaryk, L.Y. Musiy

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Development of technology of herodietic smoothies by L. Y. Musiy, O. Y. Tsisaryk, I. M. Slyvka

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Research of properties of traditional Carpathian cheeses by O. Y. Tsisaryk, I. M. Slyvka, L. Y. Musiy

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Use of stevia in yoghurt technology by L. Y. Musiy, O. Y. Tsisaryk, I. M. Slyvka, N. Jeremica

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The development of technology of rickot cheese from whey, obtained using various coagulants by O. Y. Tsisaryk, L. Y. Musiy, I. M. Slyvka, V. Chrystyuk

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Strains of lactic acid bacteria isolated from traditional Carpathian cheeses by I. M. Slyvka, O. Y. Tsisaryk, G. V. Dronyk, L. Y. Musiy

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Підбір молочнокислих бактерій, ізольованих з природних еконіш, для виготовлення кисловершкового масла геродієтичного призначення... by O.Y. Tsisaryk, I.M. Slyvka, L.Y. Musiy, I.I. Kuschnir

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Growth intensity and antibacterial properties of Enterococcus faecium and Enterococcus durans strains isolated from traditional Carpathian brynza by I. I. Kushnir, O. Y. Tsisaryk, I. M. Slyvka, L. Y. Musiy, I. M. Kushnir, I. S. Semen

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