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1
Immobilization of bacterial enzyme coagulating milk. 4. Effect of immobilization on the properties of the enzymatic preparation
Immobilization of bacterial enzyme coagulating milk. 4. Effect of immobilization on the properties of the enzymatic preparation
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Immobilization of bacterial enzyme coagulating milk. 4. Effect of immobilization on the properties of the enzymatic preparation

Dobreva, E

Acta microbiologica bulgarica, 1981, Vol.9, p.35-42

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2
Reduction of the amount of nucleic acids in intact cells of Saccharomyces carlsbergensis with chemical means [Yeasts]
Reduction of the amount of nucleic acids in intact cells of Saccharomyces carlsbergensis with chemical means [Yeasts]
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Reduction of the amount of nucleic acids in intact cells of Saccharomyces carlsbergensis with chemical means [Yeasts]

Petkov, P ; Tuleva, B ; Balasheva, M ; Galabova, D

Acta microbiologica bulgarica, 1981, Vol.9, p.54-61

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3
Production of enterotoxins A, B and C in staphylococcal strains isolated from animal food products and other sources
Production of enterotoxins A, B and C in staphylococcal strains isolated from animal food products and other sources
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Production of enterotoxins A, B and C in staphylococcal strains isolated from animal food products and other sources

Gogov, I

Veterinarno-meditsinski nauki, 1985, Vol.22 (6), p.62

Bulgaria

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4
Enteropathogenic Escherichia coli in milk and milk products
Enteropathogenic Escherichia coli in milk and milk products
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Enteropathogenic Escherichia coli in milk and milk products

Nenkov, M

Veterinarno-meditsinski nauki, 1974, Vol.11 (2), p.79

Bulgaria

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5
Distribution of Cl. perfringens in preserved food and the lecithinase activity of isolated strains
Distribution of Cl. perfringens in preserved food and the lecithinase activity of isolated strains
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Distribution of Cl. perfringens in preserved food and the lecithinase activity of isolated strains

Kozareva, M ; Beleva, S

Problemi na khigienata, 1977, Vol.3, p.149

Bulgaria

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6
The dynamics of accumulation of essential amino acids in dairy products
The dynamics of accumulation of essential amino acids in dairy products
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The dynamics of accumulation of essential amino acids in dairy products

Zakhariev, Ts ; Nachev, L ; Dobreva, E ; Kaloianov, I v

Izvestiia na Mikrobiologicheskiia institut, 1971, Vol.22, p.69

Bulgaria

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7
The lactic acid bacteria in bulgarian yogurt. Antimicrobial effect
The lactic acid bacteria in bulgarian yogurt. Antimicrobial effect
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The lactic acid bacteria in bulgarian yogurt. Antimicrobial effect

Nachev, L ; Nikoevska, T S ; Nikoevska, T ; Antonova, T

Izvestiia na Mikrobiologicheskiia institut, 1971, Vol.22, p.61

Bulgaria

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8
Microbiological studies of Mladost sour milk
Microbiological studies of Mladost sour milk
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Microbiological studies of Mladost sour milk

Mladenov, M G ; Aleksieva, V ; Todorov, P ; Bachiĭska, M

Veterinarno-meditsinski nauki, 1984, Vol.21 (1), p.103

Bulgaria

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9
On lactic acid bacteria in Bulgarian yoghurt. II. Behaviour towards the carbohydrates maltose and saccharose depending on some factors in the environment
On lactic acid bacteria in Bulgarian yoghurt. II. Behaviour towards the carbohydrates maltose and saccharose depending on some factors in the environment
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On lactic acid bacteria in Bulgarian yoghurt. II. Behaviour towards the carbohydrates maltose and saccharose depending on some factors in the environment

Nachev, L

Izvestiia na Mikrobiologicheskiia institut, 1966, Vol.18, p.51

Bulgaria

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10
Studies on the enterococci in some perishable lactic-acid products
Studies on the enterococci in some perishable lactic-acid products
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Studies on the enterococci in some perishable lactic-acid products

Aleksieva, V

Veterinarno-meditsinski nauki, 1973, Vol.10 (10), p.73-80

Bulgaria

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