Keyword fermented milk
 

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir
Ji Wang, Xiao Zhao, Zheng Tian, Congcong He, Yawei Yang, Zhennai Yang
Pol. J. Food Nutr. Sci. 2015;65(4):269–279
DOI: https://doi.org/10.1515/pjfns-2015-0023
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EVALUATION OF MILK DRINKS FERMENTED BY PROBIOTIC BACTERIA AND FORTIFIED WITH ZINC SALTS
Faten Lotfi Seleet, Wagih Ibrahim El-Kholy, Nabil Samy Abd-Rabou
Pol. J. Food Nutr. Sci. 2011;61(1):55–60
DOI: https://doi.org/10.2478/v10222-011-0005-9
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FORMATION OF SOME ORGANIC ACIDS DURING FERMENTATION OF MILK
Sigita Urbienė, Da iva Leskaiskaitė
Pol. J. Food Nutr. Sci. 2006;56(3):277–281
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VIABILITY LOSS OF SOME FOOD-BORNE PATHOGENS IN MILK FERMENTED WITH LACTOBACILLUS ACIDOPHILUS.
Zhang Bolin, Zdzisława Libudzisz, Jadwiga Moneta
Pol. J. Food Nutr. Sci. 1998;48(4):713–722
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VIABILITY OF LACTOBACILLUS ACIDOPHILUS IN FERMENTED MILK PRODUCTS DURING REFRIGERATED STORAGE
Zhang Bolin, Zdzisława Libudzisz, Jadwiga Moneta
Pol. J. Food Nutr. Sci. 1998;48(3):465–472
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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