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Publications by Radka Burdychová

Influence of Lactic Acid Bacteria, Probiotic Cultures and pH Value in Fermented Yoghurt Drink to Sensory Quality

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

Biological Sciences

English

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Production of Probiotic Yoghurt (Bifilact) by Using Some Species of Lactic Acid Bacteria

Mesopotamia Journal of Agriculture

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Effect of Yeast and Lactic Acid Bacteria on Nutritional and Sensory Quality of Masa (A Fermented Snack)

Pakistan Journal of Nutrition

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Isolation and Characterization of Lactic Acid Bacteria From Homemade Fermented Foods for Probiotic Applications

International Journal of Current Microbiology and Applied Sciences

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Lactic Acid Bacteria as Protective Cultures in Fermented Pork Meat to Prevent Clostridium Spp. Growth

International Journal of Food Microbiology

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Probiotic Lactic Acid Bacteria: A Review

Food and Nutrition Sciences

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Lactic Acid Bacteria in Philippine Traditional Fermented Foods

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Genomic Perspectives on Probiotic Lactic Acid Bacteria

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Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages

Nihon Chikusan Gakkaiho

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Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages

Nihon Chikusan Gakkaiho

English