Bacterial Composition of Dairy Base during Fermentation by Mariya V. Gryaznova, Inna Yu. Burakova, Yuliya D. Smirnova, Ekaterina Yu. Nesterova, Natalia S. Rodionova, Evgeniy S. Popov, Mikhail Yu. Syromyatnikov, Vasily N. Popov

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CONSUMER VIEW ON THE AXIS OF DIDEROT EFFECT AND UNPLANNED PURCHASE by Sabiha Kılıç, Kübra Müge Çakaröz, Funda Civek

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The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages by Anna Okoń, Anna Łepecka, Piotr Szymański, Katarzyna Neffe-Skocińska

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Valorization of Coffee Cherry By-Products Through Fermentation by Human Intestinal Lactobacilli in Functional Fermented Milk Beverages by Antonia Picon, Yolanda Campanero, Carmen Sánchez, Inmaculada Álvarez, Eva Rodríguez-Mínguez

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Characterization and technological evaluation of coagulase-negative Staphylococci isolated from Sjenica sheep's ham by Žugić-Petrović Tanja, Marković Katarina G., Grujović Mirjana Ž.

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