E. Zajko

Loop-mediated isothermal amplification (LAMP) method for fast detection of Campylobacter spp in meat food products and environmental objects of a processing plant’s

Y. Yushina, E. Zajko, M. Grudistova, 2022, Theory and practice of meat processing.

IDENTIFICATION OF RISKS ASSOCIATED WITH RAW MATERIALS OF ANIMAL ORIGIN

D. Bataeva, E. Zajko, 2018, Theory and practice of meat processing.

ASSESSMENT OF THE BACTERIOCINOGENICITY OF INDIGEN LACTOBACILLUS ONTO CATTLE CARCASSES

O. Sokolova, D. Bataeva, E. Zajko, 2018, Theory and practice of meat processing.

IDENTIFICATION OF RISKS ASSOCIATED WITH RAW MATERIALS OF ANIMAL ORIGIN

D. Bataeva, E. Zajko, 2018, Theory and practice of meat processing.