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The union of marketing and technologies in the products line development
Trufanova L.
New whey drink with fruit juice supplement
Zipaev D.
Fermented milk product «Kefirnyi» with curds whey
Katkova N., Morozova V., Silko I.
International summit on milk whey: innovative priorities
Hramtsov A.
Synbiotic drink with fucose
Muradova O., Melnikova Y., Ponomaryov A., Rudnichenko Y.
Vologda, the autumn 2011: international seminar
Bushueva I., Bushueva I.
Milk whey processing by electrodialysis
Garshina T.
Milk whey in medicine: historical phenomenon
Hramtsov A.
Dry bifidogenous concentrate «KPC-lact» on the basis of milk whey and soy components
Khramtsov A., Burtsev D., Hramtsov A., Burtsev D.
«Mega ProfiLine». Summarizing the results
Program of the production control of products based on milk whey
VOLKOVA T., KRAVChENKO E., Kravchenko E., Volkova T.
Import and export of milk products and casein
GOROShchENKO L., Goroshchenko L.
The concentrate «KPC-lact»
Burtsev D., Lodygin A.
Innovative technology of fresh milk products
Evdokimov I., Khramtsov A., Volodin D., Topalov V., Bessonov A., Mikhneva V., Poverin A., Evdokimov I., Hramtsov A., Volodin D., Topalov V., Bessonov A., Mihneva V., Poverin A.
Fractionation of food media using rotating filtration elements
Agarkov A., Haritonov D.
Fermentation of milkwhey by Kluyveromyces marxianus usingJerusalem artichoke
Sokolenko G., Verzilina N.
Curds whey hydrolyzates for curds emulsion products
Zolotaryov N., Fedotova O., Agarkova E.
New technological solutions in quark whey processing. Part 2. Application of curds whey microparticulate in the technology of fermented milk products
Losev A., Stanislavskaia E., Melnikova E.
Kinetics of ultrafiltration cheese whey
Ponomarev A., Kluchnikov A., Merzlikina A., Pronina O., Polanski K.
Legislation requirements to the by-products of milk processing
Yurova E., Kobzeva T.
Desserts with functional properties on the basis of milk whey with hydrolyzed lactose
Lodygina S., Lodygin A., Zherebtsova M., Hramtsov A.
Special features of acid whey processing
Dymar O.
The use of mulberry syrup in the technology of dairy-whey drink
Gabrielyan D., Grunskaya V., Kuzin A.
Effects of milk protein on quality indices of fruit frozen desserts
Tvorogova A., Chizhova P., Kazakova N., Turbina I., Spiridonova A.
Inulincontaining composition for products containing milk
Ponomarev A., Mel'nikova E., Bogdanova E., Samoilova M.
Progressive approach to classic technologies
Volodin D., Topalov V., Golovkina M., Anisimov G., Vesiryan V.
Bio-membrane processes
Gavrilov G., Kravchenko E., Gavrilov V.
Low lactose drinks from the protein-carbohydrate raw materials
Pashina E., Khramtsov A., Lodygin A., Pashina E., Hramtsov A., Lodygin A.
Lupin whey drink
Korol' V., Lakhmotkina G., Korol V., Lahmotkina G.
Bifidogenous concentrates with predetermined functional properties
PONOMAREV V., LODYGIN A., Ponomarev V., Lodygin A.
Demoralization of milk whey
KRAVChENKO E., GARShINA T., Kravchenko E., Garshina T.
Bifidogenous concentrate «Lactobel»
Burtsev G., Chernobaev V.
Primary treatment of whey or how to earn money on it
Pribolotnyy A., Prybolotnyi A.
Milk whey as a source of bacteriophage
Ganina V., Artamonova M., Sineokii S., Borshchevskaya L.
Theoretical substantiation of the cryoscopic method for determination of the degree of lactose hydrolysis in milk whey
Panov V., Koverda M., Gavrilov B., Kucherenkov S.
Technological bases for vacuum concentrating of milk whey
Buyanova I., Kotlyarova M.
Some technological aspects of receiving cow milk whey proteins 7. Receipts of immunoglobulin and glicomacropeptide
Elchaninov V., Koval A., Belov A.
Conceptual approach to the organizing of milk whey processing in the Republic of Belarus
Dymar O.
Microparticulation of curds whey
Losev A., Ponomarev A., Mel’nikova E., Stanislavskaya E.
Harmonization of milk whey clusters in the functional products technology
Hramtsov A.
Alternative possibilities for the industrial processing of milk whey
Hramtsov A., Nesterenko P., Evdokimov I., Ryabtseva S., Lodygin A.
Electrodialysis - the most efficient process for milk whey demineralization
Zolotareva M., Volodin D., Bessonov A., Topalov V.
Innovative products and ingredients - drivers of the dairy market
Shenderov B.
Milk whey in the confectionary
Savenkova T., Krylova E., Hodak A., Svyatoslavova I., Goryacheva G.
Feed supplements on whey basis
Panova N., Hramtsov A., Merkulova O.
Ways of the efficient application of whey
Gavrilov G., Kravchenko E.
Typical technological instructionsfor manufacturing products from whey
Volkova T., Kravchenko E., Volkova T., Kravchenko E.
Texturizers for the processed cheese products
International forums on milk whey
KhRAMTsOV A., Hramtsov A.
The plant for receiving curds by the membrane method for small operations
LYaLIN V., Lyalin V.
Prospects of milk whey application
Dudnikova O., Lodygin A., Hramtsov A.
Economical basis of whey processing
Khodos A., Kirienko A., Dakhnovich A., Hodos A., Kirienko A., Dahnovich A.
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