Секция III „Микробиология на храните”

Mincheva M., Doycheva A. and G. Satchanska
Quantitative analysis of Lactobacillus bulgaricus in commercially available yogurts “Vereya”, “Na Baba” and “Elena”

Dimov N., 1 Damianov C.1, Koleva M.1, Doycheva A.1, Satchanska G.1
Lactobacillus bulgaricus content in home made Bulgarian yogurt

Tomov A. Doycheva A. Satchanska G.
Antibacterial activity of parsley

обратно към Секции