How to Cite
Ergashevna, . Z. D. . . (2025). STUDY OF THE STABILITY OF THE COMPOSITION OF THE DRINK "SHIFO" AT DIFFERENT STORAGE TEMPERATURES . Confrencea, 10, 211–216. Retrieved from https://confrencea.org/index.php/confrenceas/article/view/1548
Abstract
The article examines the stability of a dairy product prepared using
lactic acid bacteria and bifidobacterial Linex and Lacto-G. The resistance of
microorganisms Linex and Lacto-G to the tested temperatures was also studied.
Storage of microorganisms turned out to be a normal environment for 30 days.
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Copyright (c) 2024 Zunnunova Dinara Ergashevna