English
Русский
简体中文
Português (Brasil)
Kazakh
Dairy Industry
ISSN 1019-8946 (Print)
⽬录     过刊浏览
  • 首页
  • 关于期刊
    • 编辑政策
    • 作者指南
    • 关于期刊
  • 刊期
    • 检索
    • 最新一期
    • ##navigation.retracted##
    • 过刊浏览
  • 联系方式
  • 订阅
  • Editorial Board
  • 所有期刊
用户
忘记您的密码? 注册
通知
  • 预览
  • 订阅
订阅 登录验证订阅
期刊内容
浏览
  • 通过刊期
  • 通过作者
  • 根据标题
  • 其他杂志
  • 类别
关键字 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
×
用户
忘记您的密码? 注册
通知
  • 预览
  • 订阅
订阅 登录验证订阅
期刊内容
浏览
  • 通过刊期
  • 通过作者
  • 根据标题
  • 其他杂志
  • 类别
关键字 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
首页 > 检索 > 作者的详细信息

作者的详细信息

Agarkova, E. Yu

期 栏目 标题 文件
编号 4 (2012) Articles Lowering of allergenic properties of milk proteins. Technological approaches
编号 11 (2012) Articles Development of the method to remove beta-lactoglobulin from milk whey with the aid of chitosan
编号 3 (2013) Articles Emulsion products of reduced fat content
编号 7 (2013) Articles Prospects of applying whey protein hydrolysates in the fermented milk products technology
编号 11 (2013) Articles Functional properties of fermented milk products with whey protein hydrolysates
编号 11 (2013) Articles Extraction of beta-lactoglobulin from whey: application of various forms of hitosan
编号 12 (2013) Articles New generation of the hypoallergic baby foods
编号 8 (2016) Articles Optimization of composition of the emulsion paste like milk products
编号 10 (2016) Articles Emulsifiers in the composition of aerated milk products
编号 7 (2016) Articles Structure stabilizers for the products containing milk
编号 8 (2017) Articles Curds whey hydrolyzates for curds emulsion products
编号 9 (2017) Articles Effects of the modified starches on the structure of aerated curds mousses
编号 8 (2018) Articles Development of the technology of the aerated curds product with whey proteins hydrolysate
 

JOURNALS

Journal list

Search Articles

Manuscript submission

Services for Authors

LEGAL INFORMATION

User's personal data processing consent

Privacy statement

End user license agreement

Policy on distribution of notifications and marketing information

INFORMATION

Publisher's Blog

Editorial policies

Peer review policy

Research ethics
and Informed consent policy

SERVICES

Subscription

Advertisement

Reprints & Permissions

Help with the site

Partnership Programs

CONTACTS

Aptekarskiy per, d. 3, lit. A, office 1H, 191181 Saint-Petersburg, Russia

Phone: +7 (812) 648 8367

Email: info@eco-vector.com

SUBSCRIPTION

Phone: +7 (495) 409 8339

Email: podpiska@eco-vector.com


Copyright © 2015-2021 ECO-VECTOR LLC


Powered by: OPEN JOURNAL SYSTEMS

TOP