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Advances in nanomaterials induced biohydrogen production using waste biomassSrivastava, Neha; Srivastava, Manish; Mishra, Pradeep Kumar; Kausar, Mohd Adnan; Saeed, Mohd; Gupta, Vijai Kumar; Singh, Rajeev; Ramteke, Pramod WasudeoBioresource Technology2020 / art. 123094 https://doi.org/10.1016/j.biortech.2020.123094 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Aita toiduteadlasi ja anna oma söögieelistuste kohta infot : Veebiküsitlusele on võimalik vastata novembris ja detsembris 2023digi.geenius.ee2023 Aita toiduteadlasi ja anna oma söögieelistuste kohta infot : Veebiküsitlusele on võimalik vastata novembris ja detsembris 2023

Analysis of feedstock for anaerobic co-digestion process = Анализ исходного сырья для процесса совместного анаэробного сбраживания [Electronic resourse]Blonskaja, Viktoria; Loigu, EnnCollection of papers International Conference Energy-saving and Energy Efficiency in Water Supply and Sewage Utilities2012 / [7] p. : ill. [CD-ROM]

Application of 13C and fluorescence labeling in metabolic studies of Saccharomyces sppNisamedtinov, Ildar2006 https://digi.lib.ttu.ee/i/?91 https://www.ester.ee/record=b2195814*est

Automatic linguistic inversion of a fuzzy model for fed-batch fermentation controlRiid, Andri; Leibak, Alar; Rüstern, EnnuProc. 2006 International Conference on Intelligent Engineering Systems : INES, London, 26-28 June 20062006 / p. 129-134 https://www.researchgate.net/publication/224646300_Automatic_Linguistic_Inversion_of_a_Fuzzy_Model_for_Fed-Batch_Fermentation_Control

Baltikumi suurimal ärifestivalil sTARTUp Day toimunud iduettevõtete sTARTUp Pitching 2022 võistluse finalistidest võitis Swedbanki auhinna 10 000 eurot puidu- ja põllumajandusjääkidest toiduainete tootmist arendav iduettevõtte Äio tech [Võrguväljaanne]Bioneer.ee2022 Baltikumi suurimal ärifestivalil sTARTUp Day toimunud iduettevõtete sTARTUp Pitching 2022 võistluse finalistidest võitis Swedbanki auhinna 10 000 eurot puidu- ja põllumajandusjääkidest toiduainete tootmist arendav iduettevõtte Äio tech

Batch and fed-batch ethanol fermentation of cheese-whey powder with mixed cultures of different yeastsFarkas, Csilla; Rezessy-Szabo, Judit M.; Gupta, Vijai Kumar; Bujna, Erika; Pham, Tuan M.; Pásztor-Huszár, K.; Friedrich, László; Bhat, Rajeev; Thakur, Vijay Kumar; Nguyen, Quang D.Energies2019 / Art. 4495 https://doi.org/10.3390/en12234495 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Biodegradation of organic substrate in sulphate containing yeast wastewatersKrapivina, Marina; Blonskaja, Viktoria; Kurissoo, Tõnu; Vilu, Raivo"Environmental Impact and Water Management in a Catchment Area Perspective" : 24-26 September, 2001, Tallinn, Estonia : proceedings of the Symposium dedicated to the 40th Anniversary of Institute of Environmental Engineering at Tallinn Technical University2001 / p. 232-241 : ill

Biolagunevate jäätmete fermentatsioon taastuvate energiaallikate saamiseksMenert, Anne; Michelis, Merje; Rikmann, Ergo; Blonskaja, Viktoria; Kaljurand, Mihkel; Kallaste, TiitTEUK XII : taastuvate energiaallikate uurimine ja kasutamine : kaheteistkümnenda konverentsi kogumik2010 / lk. 49-59 : ill

Carbohydrate fermentation by non-starter lactic acid bacteria isolated from Danish cheeseAdamberg, Kaarel; Antonsson, M.; Ardö, Ylva; Waagner Nielsen, E.; Vogensen, Finn K.Future food - ascientific perspective abstract collection. LMC kongress at DTU, January 16-17, 2002, Denmark2002 / p. 27

Characterization of cider fermentation in fresh apple juice and apple juice concentrate [Online resource]Rosend, Julia; Kuldjärv, Rain; Nisamedtinov, IldarTartu Ülikooli ASTRA projekt PER ASPERA : Funktsionaalsed materjalid ja tehnoloogiad : [7-8 märts 2017, Tartu : teesid]2017 / [1] p http://fmtdk.ut.ee/teesid/

Chemical, metagenomic and sensory differences in kimchi fermented in industrial and laboratory scaleAus, Emili; Kuldjärv, Rain; Meikas, Anne; Vaikma, Helen; Janusova, Marina16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 103 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf

Composition of polysaccharides in hull-less barley sourdough bread and their impact on physical properties of breadReidzane, Sanita; Gramatina, Ilze; Galoburda, Ruta; Komasilovs, Vitalijs; Zacepins, Aleksejs; Bljahhina, Anastassia; Kince, Tatjana; Traksmaa, Anna; Klava, DaceFoods2023 / art. 155 https://doi.org/10.3390/foods12010155 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Computational intelligence methods for process control : fed-batch fermentation applicationRiid, Andri; Rüstern, EnnuInternational journal of computational intelligence in bioinformatics and systems biology2009 / 2, p. 135-162 https://www.academia.edu/19788077/Computational_intelligence_methods_for_process_control_fed_batch_fermentation_application

Dark fermentation of biomass and organic waste for production of renewablesVaalu, Tarmo; Michelis, Merje; Mets, Aita; Lepane, Viia; Kaljurand, Mihkel; Suurväli, Jaanus; Menert, Anne12th Nordic-Baltic IHSS Symposium on Natural Organic Matter in Environment and Technology : Tallinn, Estonia, June 14-17, 2009 : program and abstracts2009 / p. 43

Determination of technological parameters and characterization of microbiota of the spontaneous sourdough fermentation of hull-less barleyReidzane, Sanita; Kruma, Zanda; Kazantseva, Jekaterina; Traksmaa, Anna; Klava, DaceFoods2021 / art. 2253 : ill https://doi.org/10.3390/foods10102253 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Development and optimisation of HILIC-LC-MS method for determination of carbohydrates in fermentation samplesPismennõi, Dmitri; Kiritsenko, Vassili; Marhivka, Jaroslav; Kütt, Mary-Liis; Vilu, RaivoMolecules2021 / art. 3669, 10 p. : ill https://doi.org/10.3390/molecules26123669 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Development of a microcalorimetric method for the study of fermentation processes = Kalorimeetrilise meetodi väljatöötamine fermentatsiooniprotsesside uurimiseksKabanova, Natalja2013 https://www.ester.ee/record=b2945255*est

Development of fermented oat-based drinkOrgusaar, Kaisa; Kriisa, Marie; Kütt, Mary-Liis; Stulova, Irina14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 83 https://aps.emu.ee/aloartiklid/2021_foodbalt.pdf

Diversity and stability of lactic acid bacteria during rye sourdough propagation = Piimhappebakterite mitmekesisus ja stabiilsus rukkileivajuuretise uuendamiselViiard, Ene2014 https://www.ester.ee/record=b4440228*est

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Eestlaste karastusjoogil Raw Edge on potentsiaali saada üleilmseks hitiks : Rohetund 43Soopan, IvarEestlaste karastusjoogil Raw Edge on potentsiaali saada üleilmseks hitiks : Rohetund 432024

The effect of apple juice concentration on cider fermentation and properties of the final productRosend, Julia; Kaleda, Aleksei; Kuldjärv, Rain; Arju, Georg; Nisamedtinov, IldarFoods2020 / art. 1401, 12 p https://doi.org/10.3390/foods9101401 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Effect of changing environmental conditions on the fermentative growth of Saccharomyces cerevisiae S288C: auxo-accelerostat studyKasemets, Kaja2006 https://digikogu.taltech.ee/et/item/63101bc8-ead9-4ce0-a441-1bd6815b7cd9 https://www.ester.ee/record=b2158103*est

Efficient dark fermentative hydrogen production from enzyme hydrolyzed rice straw by Clostridium pasteurianum (MTCC116)Srivastava, Neha; Srivastava, Manish; Kushwaha, Deepika; Gupta, Vijai Kumar; Manikanta, Ambepu; Ramteke, Pramod Wasudeo; Mishra, Pradeep KumarBioresource technology2017 / p. 552-558 : ill https://doi.org/10.1016/j.biortech.2017.04.077 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Engineered microbes for pigment production using waste biomassUsmani, Zeba; Sharma, Minaxi; Sudheer, Surya; Gupta, Vijai Kumar; Bhat, RajeevCurrent genomics2020 / p. 80-95 https://doi.org/10.2174/1389202921999200330152007 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Establishment of microbial consortia in semi-solid laboratory rye sourdoughs during continuous propagation at different fermentation temperaturesViiard, Ene; Bessmeltseva, Marjanna; Paalme, Toomas; Sarand, IngaFoodMicro 2012 - Global Issues in Food Microbiology : 3-7 September 2012, Istanbul : book of abstracts2012

Ethanol and levan production by Zymomonas mobilisMezhbarde, I.; Yalinska, A.; Urbanovics, I.; Ventina, E.; Beker, M.; Pankova, L.; Shvinka, J.Biobalt'92 : Biotechnology in Estonia, Latvia and Lithuania : Tallinn, November 1992 : conference abstracts1992 / p. 37

Evaluation of microbial dynamics of kombucha consortia upon continuous backslopping in coffee and orange juiceAndreson, Maret; Kazantseva, Jekaterina; Malv, Esther; Kuldjärv, Rain; Priidik, Reimo; Kütt, Mary-LiisFoods2023 / art. 3545 https://doi.org/10.3390/foods12193545 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheeseAdamberg, Kaarel; Antonsson, M.; Vogensen, Finn K.; Nielsen, E.W.; Kask, Signe; Moller, Peter L.; Ardö, YlvaInternational dairy journal2005 / 6/9, p. 873-882

Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheeseAdamberg, Kaarel; Antonsson, M.; Kask, SigneIDF Symposium on Cheese: Ripening, Characterization and Technology : book of abstracts2004 / p. 33

Fermentation patterns of mature laboratory rye sourdoughsViiard, Ene; Bessmeltseva, Marjanna; Sarand, IngaTÜ ja TTÜ doktorikool "Funktsionaalsed materjalid ja tehnoloogiad" : 04.-05. märts 2014, Tartu2014 / [1] p

Fermentation reactor coupled with capillary electrophoresis for on-line bioprocess monitoringTahkoniemi, Heli Anneli; Helmja, Kati; Menert, Anne; Kaljurand, MihkelJournal of pharmaceutical and biomedical analysis2006 / 5, p. 1585-1591 : ill

Fermentatsioonist - ausalt ja avameelselt : hapendamise aabitsKuldjärv, Rain2023 https://www.ester.ee/record=b5569705*est

Fermentatsiooniteadlane Rain Kuldjärv õpetab lääneeurooplasi hapukapsast sööma : hapendamine päästab maailma toidumuredestArndt-Kalju, Margitomamaitse.delfi.ee2023 Fermentatsiooniteadlane Rain Kuldjärv õpetab lääneeurooplasi hapukapsast sööma: hapendamine päästab maailma toidumuredest

Fuzzy modelling and control of fed-batch fermentationRiid, Andri; Rüstern, EnnuComputational intelligence and applications1999 / p. 283-291

Growth characteristics of non-starter lactic acid bacteria from cheeseAdamberg, Kaarel2004 http://www.ester.ee/record=b1989773*est

Hea leiva keemia ehk mis toimub leivataina sees ja kuidas see mõjub seedimisele?Adamberg, Kaarel; Adamberg, Signeomamaitse.delfi.ee2024 Hea leiva keemia ehk mis toimub leivataina sees ja kuidas see mõjub seedimisele?

HILIC-LC-MS method for determination of carbohydrates in various food matricesPismennõi, Dmitri; Kobrin, Eeva-Gerda; Kütt, Mary-Liis; Vilu, RaivoBook of abstracts : 10th International Symposium on Recent Advances in Food Analysis : September 6–9, 2022 : Prague, Czech Republic2022 / p. 337 https://www.rafa2022.eu/pdf/Book%20of%20Abstracts%20RAFA%202022.pdf

Identification and characterization of dairy-related LactobacillusKask, Signe2003 https://www.ester.ee/record=b1782591*est

Impact of enviromental factors on the dynamics of microbiota in sourdoughsLutter, Liis; Anderson, Helena; Sarand, Inga; Jõudu, Ivi14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 39 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf

Impact of Pichia kluyveri and Streptococcus thermophilus fermentation on milk flavour [Online resource]Kollo, Kaia; Kõrge, KristiTartu Ülikooli ASTRA projekt PER ASPERA : Funktsionaalsed materjalid ja tehnoloogiad : [7-8 märts 2017, Tartu : teesid]2017 / [1] p http://fmtdk.ut.ee/teesid/

Influence of microstructure of the curd on enzymatic and microbiological processes in Swiss-type cheeseLaht, Tiiu-Maie2003 https://www.ester.ee/record=b1782607*est

Metabolism control in 3D-printed living materials improves fermentationButelmann, Tobias; Priks, Hans; Parent, Zoel; Johnston, Trevor G.; Tamm, Tarmo; Nelson, Alshakim; Lahtvee, Petri-Jaan; Kumar, Rahul, 1978-ACS Applied Bio Materials2021 / p. 7195-7203 https://doi.org/10.1021/acsabm.1c00754 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Methodology for analysis of peptide consumption by yeast during fermentation of enzymatic protein hydrolysate supplemented synthetic medium using UPLC-IMS-HRMSArju, Georg; Berg, Hidde Yael; Lints, Taivo; Nisamedtinov, IldarFermentation2022 / art. 145 https://doi.org/10.3390/fermentation8040145 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternativesPart, Natalja; Kazantseva, Jekaterina; Rosenvald, Sirli; Kallastu, Aili; Vaikma, Helen; Kriščiunaite, Tiina; Pismennõi, Dmitri; Viiard, EneFuture foods2023 / art. 100212, 10 p. : ill https://doi.org/10.1016/j.fufo.2022.100212 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Microcalorimetric monitoring of microbial growth in solid-state fermentationsMenert, Anne; Kazarjan, Aram; Stulova, Irina; Lee, C.C.; Vilu, RaivoInternational Society for Biological Calorimetry : XIVth Conference The Amber ISBC : Sopot, Poland, June 2-6, 2006 : abstracts2006 / p. 58

Microcalorimetric study of growth of Lactococcus lactis IL1403 at low glucose concentration in liquids and solid agar gelsKabanova, Natalja; Stulova, Irina; Vilu, RaivoThermochimica acta2013 / p. 69-75 : ill

Microcalorimetric study of the growth of bacterial colonies of Lactococcus lactis IL1403 in agar gelsKabanova, Natalja; Stulova, Irina; Vilu, RaivoFood microbiology2012 / p. 67-79 : ill https://www.sciencedirect.com/science/article/pii/S0740002011002036

Mixed culture fermentations of lactic acid bacteria and yeastKasemets, Kaja; Paalme, Toomas8th European Congress on Biotechnology, August 17-21, 1997, Budapest : book of abstracts1997 / p. 205, TU2413

Monitoring of simultaneous saccharification and fermentation of wheat straw by HPLC and capillary electrophoresisVaher, Merike; Käsper, Andres; Erm, Sten; Aid, Tiina; Koel, MihkelBook of abstracts : COST Action CM0903: Utilization of Biomass for Sustainable Fuels and Chemicals (UBIOCHEM) : Thessalonoki, Greece, 1-3 Nov 20122012 / p. 73

Nanoengineered cellulosic biohydrogen production via dark fermentation : A novel approachSrivastava, Neha; Srivastava, Manish; Malhotra, Bansi D.; Gupta, Vijai KumarBiotechnology Advances2019 / art. 107384, 13 p. : ill https://doi.org/10.1016/j.biotechadv.2019.04.006 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Non-linear structure identification of a fed-batch bakers' yeast process - a simulation study of two techniquesKeulers, M.; Sepp, K.; Breur, A.; Reyman, G.Automation, simulation & measurement : ASM'91 : 3rd biennal conference, Tallinn, October 7-11, 1991. Section A. Section M / Tallinn Technical University1992 / p. 82-87: ill

Peptides : an underestimated nitrogen source for yeast in food fermentationsNisamedtinov, Ildar; Mooses, Kaspar; Kevvai, Kaspar; Saaremets, Signe14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 15

Protein- and lipid-rich solid slaughterhouse waste anaerobic co-digestion : resource analysis and process optimization = Proteiini- ja lipiidirikaste tahkete tapamajajäätmete anaeroobne kooskääritamine : ressursi analüüs ja protsessi optimeeriminePitk, Peep2014 https://www.ester.ee/record=b3724112*est

Raivo Vilu : bakterite ja ensüümide esindusisikStrandberg, Marek100 Nägu Eestist ja maailmast 20222022 Raivo Vilu: bakterite ja ensüümide esindusisik https://www.ester.ee/record=b4756905*est

Red-brown pigmentation of acidipropionibacterium jensenii is tied to haemolytic activity and cyl-Like gene clusterSmolander, Olli-Pekka; Deptula, Paulina; Loivamaa, Iida; Laine, Pia; Roberts, Richard J.; Piironen, Vieno; Paulin, Lars; Savijoki, Kirsi; Auvinen, Petri; Varmanen, PekkaMicroorganisms2019 / p. 15 p. : ill https://doi.org/10.3390/microorganisms7110512 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

The role of Opt and Fot oligopeptide transporters in covering the yeast nitrogen need during fermentation in a peptide rich environmentBerg, Hidde Yael; Arju, Georg; Becerra-Rodriguez, Carmen; Galeote, Virginie; Nisamedtinov, Ildar8th conference on physiology of yeasts and filamentous fungi (PYFF8) : abstract book2023 / p. 151-152 https://efbiotechnology.org/images/uploads/PYFF8_Abstract_book.pdf

Selection of functional starter bacteria for type I sourdough process = Funktsionaalsete starterbakterite selektsioon tüüp I rukkileivajuuretise tootmiseksSurženko, Marianna2017 https://digi.lib.ttu.ee/i/?7674 https://www.ester.ee/record=b4677260*est

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Sensory, chemical, and microbiological stability of non-alcoholic fermented drinks during shelf-lifeKuldjärv, Rain; Anderson, Maret; Kazantseva, Jekaterina; Malv, Esther; Vaikma, HelenEuroSense 2022 : Tenth European Conference on Sensory and Consumer Research, 13 - 16 September 2022, Turku, Finland2022

Simultaneous utilization of ammonia, free amino acids and peptides during fermentative growth of Saccharomyces cerevisiaeKevvai, Kaspar; Kütt, Mary-Liis; Nisamedtinov, Ildar; Paalme, ToomasJournal of the Institute of Brewing2016 / p. 110-115 : ill http://dx.doi.org/10.1002/jib.298

Starter culture growth dynamics and sensory properties of fermented oat drinkKütt, Mary-Liis; Orgusaar, Kaisa; Stulova, Irina; Priidik, Reimo; Pismennõi, Dmitri; Vaikma, Helen; Kallastu, Aili; Zhogoleva, Aleksandra; Morell, Indrek; Kriščiunaite, TiinaHeliyon2023 / art. e15627, 14 p. : ill https://doi.org/10.1016/j.heliyon.2023.e15627 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Study of the toxic effect of the short- and medium-chain monocarboxylic acids on the growth of Saccharomyces cerevisiae using the CO2-auxo-accelerostat fermentation systemKasemets, Kaja; Kahru, Anne; Laht, Tiiu-Maie; Paalme, ToomasInternational journal of food microbiology2006 / 3, p. 206-215 : ill https://www.sciencedirect.com/science/article/abs/pii/S0168160506002960

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The effect of cidermaking practices on ester production by yeast = Siidri valmistamise tingimuste mõju estrite tootmisele pärmide pooltRosend, Julia2021 https://www.ester.ee/record=b5453385*est https://digikogu.taltech.ee/et/Item/20a90baf-63ea-4dc3-9d59-3278f74798b5 https://doi.org/10.23658/taltech.44/2021

The study of the fermentative growth of Saccharomyces cerevisiae S288C using auxo-accelerostat techniqueKasemets, Kaja; Nisamedtinov, Ildar; Abner, Kristo; Paalme, ToomasModern multidisciplinary applied microbiology : exploiting microbes and their interactions2006 / p. 756-760 : ill https://onlinelibrary.wiley.com/doi/abs/10.1002/9783527611904.ch135

Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus uutes ruumidesMente et Manu2006 / 6. dets., lk. 2 https://www.ester.ee/record=b1242496*est

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Unlocking the secrets of peptide transport in wine yeast: insights into oligopeptide transporter functions and nitrogen source preferencesBerg, Hidde Yael; Arju, Georg; Becerra-Rodriguez, Carmen; Galeote, Virginie; Nisamedtinov, IldarApplied and environmental microbiology2023 / art. e0114123 https://doi.org/10.1128/aem.01141-23 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Use of ferment preparations, produced from Bac. subtilis strains, for treating different forms of rumen dystonia in the cattleSederevicius, A.Biobalt'92 : Biotechnology in Estonia, Latvia and Lithuania : Tallinn, November 1992 : conference abstracts1992 / p. 85

Use of PCR-denaturing gradient gel electrophoresis for the discrimination of Candida species isolated from natural habitatsEl-Latif Hesham, Abd; Gupta, Vijai Kumar; Singh, Bhim PratapMicrobial Pathogenesis2018 / p. 19-22 https://doi.org/10.1016/j.micpath.2018.04.027 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Yeast performance characterisation in different cider fermentation matricesRosend, Julia; Kuldjärv, Rain; Arju, Georg; Nisamedtinov, IldarAgronomy research2019 / p. 2040–2053 : ill https://doi.org/10.15159/AR.19.178 Journal metrics at Scopus Article at Scopus

Кинетика односубстратных ферментативных реакций. Сообщение 1, Обобщенное кинетическое уравнение для формально двухступенчатых реакцийSiimer, EnnПолучение и применение иммобилизованных ферментов1979 / с. 11-18 https://www.ester.ee/record=b1276115*est https://digikogu.taltech.ee/et/Item/bd1658e1-1c45-4ddc-a5e6-864cf7e46106

О pH-зависимости ферментативных реакцийSiimer, Enn; Mandel, MihkelТехнология пищевых производств. 51975 / с. 3-8 https://www.ester.ee/record=b1475999*est https://digikogu.taltech.ee/et/Item/e1031011-bbc2-423b-b984-4190eebfcc82

О ферментных процессах созревания килькиKrosing, Valve; Kask, KarlВопросы получения и применения ферментов : материалы эстонского республиканского совещания 2-4 апреля 1969 г.1969 / с. 21-22 https://www.ester.ee/record=b1205702*est