THE STUDY OF DIRECTED FERMENTATION PROCESS USING STRAINS OF LACTIC ACID BACTERIA FOR OBTAINING VEGETABLE PRODUCTS OF STABLE QUALITY by V. V. Kondratenko, O. Yu. Lyalina, N. E. Posokina, V. I. Tereshonok

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THE USE OF LACTIC ACID BACTERIA IN THE PROCESS OF DIRECTED FERMENTATION OF A WHITE CABBAGE by N. E. Posokina, O. Yu. Lyalina, E. S. Shishlova, A. I. Zakharova

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Mathematica Packages for Solving Schrodinger Equation with One Dimensional Rectangular Potentials by Siddig, Abubaker Ahmed Mohamed

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THE STUDY OF DYNAMIC DESTRUCTION GLUCOSE AT THE DIRECTED FERMENTATION OF CUCUMBERS WITH USE OF LACTIC ACID BACTERIA by V. V. Kondratenko, N. E. Posokina, O. Yu. Lyalina

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STUDY OF THE INFLUENCE OF THE COMPOSITION OF CULTURAL MEDIUM ON THE BASIS OF A WHITE CABBAGE ON DEVELOPMENT OF LEUCONOSTOC MESENTEROIDES AT THE PRE-FERMENTATION STAGE by V. V. Kondratenko, O. Yu. Lyalina, N. E. Posokina, A. Yu. Kolokolova, V. I. Tereshonok

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THE INFLUENCE OF THE COMPOSITION OF THE CULTURE MEDIUM ON THE DEVELOPMENT OF LEUCONOSTOC LACTIS PRE-FERMENTATION by V. V. Kondratenko, O. Yu. Lyalina, N. E. Posokina, V. I. Tereshonok

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