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1. Development of an antagonistic active beverage based on a starter including Acetobacter and assessment of its volatile profile
2. Effect of a Probiotic Preparation Based on Lactic and Propionic Acid Bacteria on the Growth of Young Rainbow Trout Oncorhynchus Mykiss in Aquaculture
3. Meat quality, safety, dietetics, environmental impact, and alternatives now and ten years ago: a critical review and perspective
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