Author Details

ХАРИТОНОВ, Владимир Дмитриевич

Issue Section Title File
No 12 (2004) Articles VNIMI and modernity
No 12 (2004) Articles Development of scientific basis of separators building
No 5 (2009) Articles Mikrofil'tratsiya - luchshaya al'ternativa snizheniya zagryaznennosti moloka
No 12 (2009) Articles Areas of scientific provision of the dairy sector
No 12 (2009) Articles Effects of ultra-violet irradiation on milk microbiology and properties of its components
No 12 (2009) Articles Principle of rational application of the membrane processes
No 12 (2009) Articles Technological platform of the domestic prebiotic lactulose
No 4 (2010) Articles The National fermented milk product kefirand its functional properties
No 8 (2010) Articles About precision and objectivenessof the whole milk powder quality evaluation
No 11 (2011) Articles Why kefir drink can't be called kefir
No 2 (2012) Articles Spectral analysis in the near infer-red spectrum
No 4 (2012) Articles Lowering of allergenic properties of milk proteins. Technological approaches
No 11 (2012) Articles Development of the method to remove beta-lactoglobulin from milk whey with the aid of chitosan
No 7 (2013) Articles Prospects of applying whey protein hydrolysates in the fermented milk products technology
No 7 (2013) Articles Modeling of the mixing aggregate of the centrifugal type on the basis of cybernetic approach
No 11 (2013) Articles Functional properties of fermented milk products with whey protein hydrolysates
No 11 (2013) Articles Extraction of beta-lactoglobulin from whey: application of various forms of hitosan
No 5 (2014) Articles Priority directions of food technologies developments
No 1 (2014) Articles Mechanisms of formation of the complexes of milk whey with hitozan
No 10 (2016) Articles Emulsifiers in the composition of aerated milk products

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