作者的详细信息

Volodin, D. N

期 栏目 标题 文件
编号 3 (2012) Articles Demineralization of curds whey
编号 10 (2012) Articles Progressive approach to classic technologies
编号 2 (2013) Articles Demineralized permeate as an alternative to milk sugar
编号 9 (2013) Articles Membrane technologies in milk processing
编号 2 (2014) Articles Elecrtodialysis - an integral part of the milk whey technology
编号 3 (2014) Articles Electrodialysis - the most efficient process for milk whey demineralization
编号 10 (2014) Articles Viability of lactic acid microorganisms in the low fat probiotic ice-cream
编号 11 (2014) Articles The technology of dry demineralized milk whey replacing import has been scaled up in the dairy sector
编号 5 (2015) Articles Milk whey processing: conceptual strategy, real technologies, adequate investments, demanded products
编号 3 (2015) Articles Analysis of the market and production of the whey ingredients
编号 8 (2015) Articles Membrane processes in the technology of canned milk products
编号 2 (2016) Articles Perspective ingredients on the base of the secondary milk resources
编号 11 (2016) Articles Technology of lactose and its analogues with application of membrane and ion-exchanging processes
编号 9 (2016) Articles Membrane equipment for processing various types of milk resources
编号 2 (2017) Articles Application of whey ingredients in foods production
编号 11 (2017) Articles Membrane technologies as a base of milk whey processing in the up-to-date economic conditions
编号 2 (2018) Articles Up-to-date equipment for milk products drying
编号 5 (2018) Articles Membrane technologies for ensuring efficiency and safety of milk processing
编号 10 (2018) Articles Modern equipment for concentrating milk raw materials
编号 7 (2018) Articles Membrane processes in the milk concentrates technology
编号 11 (2018) Articles Membrane equipment: up-to-date technological solutions for production of valuerized ingredients of the milk raw materials
编号 1 (2019) Articles Factors forming the structure and consistency of milk desserts
编号 1 (2019) Articles Maintaining the most valuable
编号 4 (2019) Articles Formation of taste and aroma of mould cheeses