abish-z 1

1. IDENTIFYING OPPORTUNITIES TO IMPROVE QUALITY OF COOKED SAUSAGES BY OPTIMIZING THEIR RECIPES
2. Developing a Symbiotic Fermented Milk Product with Microwave-Treated Hawthorn Extract
3. DEVELOPMENT OF KEFIR PRODUCT WITH BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS (BB-12) ACTIVATED BY SANGUISORBA OFFICINALIS L. EXTRACT
4. EVALUATION OF QUALITY CHARACTERISTICS OF FERMENTED ACIDOPHILIC PRODUCT WITH B. BIFIDUM AND PRUNUS PADUS EXTRACT
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