Автор туралы ақпарат

Харитонов, Владимир Дмитриевич

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

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