Vinnikova, Lyudmila G.Kishenya, Andrey V.Strashnova, Iryna V.Страшнова, Ірина ВалентинівнаСтрашнова, Ирина Валентиновна2018-03-142018-03-142016Ukrainian Food Journalhttps://dspace.onu.edu.ua/handle/123456789/13023Despite a large number of the bacterial preparations used in the meat industry, development of new starters and study of their influence on development of undesirable microbiota are still vital.enMeatLactic acidBacteriaHalo-resistanceThermo-resistanceantagonismArticle