Dairy Industry
ISSN 1019-8946 (Print)
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control
curds
dairy industry
equipment
fermented milk products
import
milk
milk fat replacers
milk products
milk whey
packaging
processing
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quality
raw milk
safety
starter cultures
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Keywords
control
curds
dairy industry
equipment
fermented milk products
import
milk
milk fat replacers
milk products
milk whey
packaging
processing
production
quality
raw milk
safety
starter cultures
technical regulation
whey
whey proteins
yogurt
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Author Details
Author Details
ЮРОВА, Елена Анатольевна
Issue
Section
Title
File
No 12 (2004)
Articles
Methods to control quality of milk and milk products
No 1 (2009)
Articles
Methods for controlling milk and products of milk processing
No 1 (2009)
Articles
Control of quality indices of milk and processed products (example of the protein mass share determination in curds and curds products)
No 1 (2009)
Articles
Methods to determine osmotic pressure
No 8 (2009)
Articles
Analytical week 2009
No 12 (2009)
Articles
Activity of the laboratory of the technical-chemical control
No 2 (2010)
Articles
Methods for controlling raw milk by quality indices and safety: principles and approaches
No 2 (2010)
Articles
Chromatographic methods of analysis
No 2 (2010)
Articles
Cow milk hormones
No 2 (2010)
Articles
Antioxidants in milk and their role in assessing milkquality
No 2 (2011)
Articles
Standardization of the methods for milk and milk productscontrol
No 2 (2011)
Articles
Existing instrumental methods of the milk products control
No 2 (2011)
Articles
Quality of measurements. Treatment of the analysis results
No 2 (2011)
Articles
Control of the quality of products containing milk
No 10 (2011)
Articles
Control card - the main instrument of the inner laboratory control
No 5 (2011)
Articles
Control of the safety indices of milk products
No 5 (2011)
Articles
Methods for determination of carbohydrates composition
No 12 (2011)
Articles
Antioxidant activity of enzymes
No 4 (2012)
Articles
To the item of urea content in milk and methods of its detection
No 2 (2012)
Articles
Spectral analysis in the near infer-red spectrum
No 10 (2012)
Articles
Requirements to the metrological characteristics of the methods applied for measuring physical-chemical indices of raw milk materials and milk products
No 1 (2013)
Articles
Ammonia levels in milk and methods of its detection
No 11 (2013)
Articles
Functional milk products fortified with polyunsaturated fatty acids of the family omega-3 and omega-6
No 11 (2013)
Articles
Functional properties of fermented milk products with whey protein hydrolysates
No 1 (2014)
Articles
Metrological provision of measuring: general requirements
No 6 (2014)
Articles
Metrological provision of measuring: legislative and normative basis
No 4 (2014)
Articles
Methods of measuring as a means of metrological provision
No 10 (2014)
Articles
Metrological provision of measurements. Checking of the measuring means
No 10 (2014)
Articles
Preservation of iodine in fortified milk at sterilization and storage
No 6 (2015)
Articles
Control of milk products under existing requirements of the technical regulations of the Customs Union
No 8 (2015)
Articles
Standardization of the indices of quality and identifying characteristics of raw milk
No 12 (2015)
Articles
Legislation requirements to the by-products of milk processing
No 7 (2015)
Articles
Comparative assessment of the camel, goat and cow milks with account of fractional composition of proteins
No 2 (2016)
Articles
Traceability as an instrument to ensure quality and safety of the finished product
No 3 (2016)
Articles
Assessment of the quality indices and identification of milk powder characteristics
No 4 (2016)
Articles
Present day approach to the methods of assessing indices
No 1 (2017)
Articles
Identification of raw milk. Confirmation of the compliance with the requirements of the TP TC 033/2013
No 3 (2017)
Articles
Confirmation of the conformity of milk and milk products to the requirements of the technical regulations of the Customs Union
No 2 (2017)
Articles
Assessment of liquid milk quality and safety
No 5 (2017)
Articles
Determination of requirements and development of raw milk criteria that are used for grades formation
No 11 (2017)
Articles
Falsification of milk products fat phase. The method to detect animal fats
No 4 (2018)
Articles
Control of yogurts and yogurt products
No 2 (2018)
Articles
Requirements to the application of the methodics for measuring. Arbitration methods of analysis
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