Lista de artigos

Edição Título Arquivo
Nº 8 (2017) Dialogues about quality
Eliseeva Y.
Nº 11 (2015) Dehydroquercitine - a competitor to antibiotics?
Fomichev Y., Artemeva O., Pereselkova D., Lashin S.
Nº 6 (2013) Design of a package
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Nº 8 (2005) Dynamics of import and export supplies of casein
Goroshchenko L., Goroshchenko L.
Nº 5 (2018) Dynamics of milk production
Goroshchenko L.
Nº 7 (2015) Dynamics of the process of milk whey nanofiltration
Dymar O.
Nº 5 (2012) Dynamics of development of milk products manufacturing in Russia
Goroshchenko L.
Nº 5 (2006) Dinamika razvitiya rossiyskogo rynka molochnykh konservov
Goroshchenko L.
Nº 9 (2017) Dynamics of proliferation of L. reuteri and L. helveticus
Begunova A., Semenihina V., Rozhkova I., Raskoshnaya T.
Nº 8 (2010) Dynamics of expenses for food products in Russia
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Nº 1 (2010) Dynamics of retail sales of milk products
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Nº 4 (2017) Dynamics of the Russian milk production
Goroshchenko L.
Nº 7 (2013) Dynamics of the number and productivity of dairy cattle in the Russian Federation
Sharkaev V., Sharkaeva G.
Nº 6 (2005) 50−years jubillee of the director of the «Pyatigorskiimilk combine» V.I.Solomko
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Nº 9 (2004) Dispersion in the world of foods
Shcheglov A., Scheglov A.
Nº 2 (2003) Influence of the canal parameterson fat globules dispersing at vacuum homogenizing
Dolinskiy A., Shurchkova Y., Burimskiy V., Feofilov I., Dolinskyi A., Shurchkova Y., Burimskyi V., Feofilov I.
Nº 12 (2016) Dispersity of the air phase in desserts without food additive
Tvorogova A., Koreshkov V., Hohlova L., Gavrilychev V.
Nº 3 (2009) Milk dispersity at different effects
Oreshina M., Oreshina M.
Nº 8 (2014) Differential modernization - an element of the economic stability in the crisis period
Geraimovich O.
Nº 4 (2009) The supplement Spartamin
Smirnova L., Burykina I., Khoshtariya E., Smirnova L., Burykina I., Hoshtariya E.
Nº 4 (2009) Supplement with probiotic microorganisms
Borisova G., Grunskaya V., Burykina I., Berezina G., Borisova G., Grunskaya V., Burykina I., Berezina G.
Nº 7 (2010) Supplements for yogurt
Eveleva V., Zabodalova L.
Nº 9 (2016) Dobro pozhalovat' v Evropu
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Nº 11 (2008) Frenchizing agreement in view of new legislation
Avdeeva N., Nazarova I., Avdeeva N., Nazarova I.
Nº 7 (2014) Dosing valve for microbiologically sensitive products
Chechin V.
Nº 4 (2008) Doctrine of the innovative technologies for milk products -possible ways for implementing
Hramtsov A.
Nº 3 (2018) Functionary instruction of an ecologist at an enterprise
Nikonenko N.
Nº 5 (2018) Functional instruction of an ecologist at an enterprise
Nikonenko N.
Nº 1 (2008) Cottage cheese - solution of the problem!
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Nº 9 (2006) Domashniy syr (cottage cheese). Aktual'naya tema
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Nº 8 (2004) More expensive, more tasty and more variable. Trends in the milkproducts market
Mazurenko I., Mazurenko I.
Nº 6 (2008) Achievements and problems of Altai regional dairy industry
Krayushkina V.
Nº 6 (2013) Profitable production
Beregova I.
Nº 12 (2008) Yeast-whey concentrate
Sokolenko G., Polyanskii K., Gutorov D.
Nº 4 (2013) Yeasts in the dairy sector: classification, properties and applications
Ryabtseva S., Vinogradskaya S., Panfilova A.
Nº 5 (2013) Yeasts in the dairy sector This is a review containing data about taxonomy and existing methods of yeasts identification
Ryabtseva S., Anisimov G., Skripnjuk A.
Nº 7 (2011) Duplex systems for mechanical cleaning of pipe lines
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Nº 9 (2012) Shostya Evgenii Grigorievich: 40 years in dairying
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Nº 3 (2014) European trends and innovative solutions from the company «KS Vityaz»
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Nº 1 (2011) Evropeyskiy reglament po aromatizatoram
Smirnov E.
Nº 10 (2012) European quality for Chinese price
Nadjar A.
Nº 3 (2017) Common form of declaration about conformity to the technical regulations of the Customs Union and rules of filling in the declaration
Sinyavina L.
Nº 10 (2010) Common veterinarian-sanitarian requirement on the Customs Union territory
ShEVKOPLYaS V., Shevkoplyas V.
Nº 5 (2010) The common center of the municipal order supports healthynutrition for children
MALYShEVA I., Malysheva I.
Nº 1 (2013) Ekaterina Andreevna Bogdanova (1922-2008)
ZOBKOVA Z.
Nº 10 (2004) Tanks for milk processing
Kaverin M., Voronkova L., Strandstrem P., Kaverin M., Voronkova L., Strandstrem P.
Nº 10 (2014) EC and Russia are not communicating vessels
Rybalova T.
Nº 11 (2015) If the appropriate bodies have come to examine the work
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Nº 10 (2016) Does the dry milk products manufacturing have the future in Russia
Burykin A.
Nº 1 (2005) One more year has gone and our plant is already 17 years old!
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Nº 12 (2009) Once more about «non-milk» milk products
Bushueva I., Bushueva I.
Nº 4 (2008) Once more about lactose
Ostrouhov D.
Nº 9 (2009) Once more about lactulose
Nasledova L., Nasledova L.
Nº 10 (2006) Once more about milk whey
Dykalo N., Dykalo N.
Nº 2 (2008) Once more about adulteration
Anisimov S., Gerasyuta T.
Nº 3 (2017) Gelatin in milk products
Zadorojnyi E.
Nº 6 (2004) The jelly from hydrolised whey
Ostroumov L., Kozlov S., Murugova I., Ostroumov L., Kozlov S., Murugova I.
Nº 5 (2005) Jellified product «Divo» from permeate
Lupinskaya S., Baymatova E., Lupinskaya S., Baimatova E.
Nº 12 (2014) Liquid adapted dairy mixtures for babies' nutrition: experience of production and application
Chumakova I., Fateeva N., Bleher B., Pivovarova A.
Nº 1 (2012) Living cycle of a package
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Nº 6 (2008) Fatty acids composition of the ice-creamwith various raw ingredients
Rodionova M., Tvorogova A.
Nº 12 (2009) Fat component for whole milk replacer production by dry mixing
Filatov Y., Puhova N., Kuznetsov P., Smokotin E., Gabrielova V., Filatov Y., Pukhova N., Kuznetsov P., Smokotin E., Gabrielova V.
Nº 6 (2010) Fats SDS for special purposes: innovative approachto improvement of quality and safety of the fat and oils products
Zaitseva L.
Nº 5 (2010) For well being and prosperity
Stepanyants M., Stepanyants M.
Nº 10 (2016) The future is speed - bacterial cultures AiBi® Golden Time with acceleration fermented time: results of the first year presence on the market
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Nº 6 (2003) Influence of lactic acid bacteria on the qualityof freese dried products
Gus'kova L., Fil'chakova S., Guskova L., Filchakova S.
Nº 10 (2005) Relations between rheological properties of sour creamand shear rates and temperature
Nikolaev B., Nikolaev B.
Nº 7 (2013) Effects of the starter culture microflora on the structural-mechanical properties of fermented coagulum
Hamagaeva I., Tumunova S., Hanhaldaeva S., Zambalova N.
Nº 4 (2015) Dependence of the sour-milk structural-mechanical characteristics on the proteins composition of milk modified by transglutaminase
Zobkova Z., Fursova T., Zenina D., Gavrilina D., Shelaginova I., Shefov O.
Nº 2 (2010) Zavod sterilizovannogo moloka «Mozhayskiy»
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Nº 6 (2012) The plant of dairy machine building «Molmash» celebrates the 80 th anniversary
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Nº 3 (2005) Contamination of milk and milk products
Tsybul'ski A., Zyayka S., Tsybulski A., Zaika S.
Nº 1 (2013) Tasks of the automated systems of managing technological processes at a dairy
Petukhova A., Donyukov S., Skornyakov K.
Nº 08 (2008) Solutions concerning grain curds filling allow preservegrain structure and precise dosage
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Nº 11 (2017) An order is a process in the course of time, but it is practically always happening
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Nº 6 (2005) The starter culture for acidofilous soya−milky paste
Dotsenko S., Borzunova Y., Dotsenko S., Borzunova Y.
Nº 6 (2008) Starter cultures for fermented products: classification,characteristics, quality
Borisova G., Ojiganova E., Burykina T.
Nº 2 (2016) Direct-vat-starters «Idgea» for milk products manufacturing
Gubina I.
Nº 9 (2016) Direct vat starter cultures «Idgea» for milk products manufacturing
Gubina I.
Nº 2 (2017) Direct vat starters «Igea» for milk products manufacturing
Gubina I.
Nº 2 (2004) Direct-vat starters and auxiliary ingredientsfor fermented milks
Pridannikova I., Elizarova V., Pridannikova I., Elizarova V.
Nº 10 (2004) DVS cultures from «Ch.Hansen» companyfor fermented products manufacturing in Russia
Snyatkovskiy M., Karychev R., Shamanova G., Snyatkovsky M., Karychev R., Shamanova G.
Nº 5 (2009) Starter cultures with low postacidifying activity
Semenikhina V., Rozhkova I., Botina S., Abramova A., Semenihina V., Rozhkova I., Botina S., Abramova A.
Nº 10 (2017) Starter culture AiBi «Golden Time» 4.01 SWEET : a profitable solution for producers of the dairy sector
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Nº 7 (2017) The starter culture AiBi Golden Time 20.12 FS -an innovative development for improving nutrition value of curds
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Nº 10 (2018) Starter cultures «Crealat» for curds manufacturing
Karychev R., Lastochkina V.
Nº 8 (2010) Starter cultures «Liofast» from the «BK Guilini»:experience of applications in the Siberia and Kazakhstan
Tsvetkov I., Babkina N.
Nº 4 (2016) The starter cultures AiBi® Golden Time for sour cream production: premium organoleptic properties and guarantee of the persistent quality
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Nº 5 (2016) Starter cultures AiBi® for matsony - varieties of tastes and speed
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Nº 9 (2014) Starter cultures Valiren
Zimin A.
Nº 3 (2017) Starter cultures for quality products
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Nº 11 (2006) Starter cultures for milk products manufacturing
Solov'eva E., Solov'eva E.
Nº 7 (2005) Starter cultures for «Pasta Filata» cheeses
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Nº 3 (2011) Starter cultures and functional systems for fermented products
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Nº 4 (2012) Starter cultures of the company «Chr. Hansen» for sour cream production
Sokolova O.
Nº 1 (2011) Zakvasochnye kul'tury kompanii «Khristian Khansen»dlya traditsionnykh kislomolochnykh produktov
Sokolova O.
Nº 1 (2006) Starter cultures of the ECO-COM company
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Nº 3 (2005) Starter cultures from the «Lactina» laboratory
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Nº 9 (2014) Starter cultures of lactobacilli - producers of neutromediators (biogenic amines and amino acids)
Oleskin A., Zhilenkova O., Shenderov B., Amerhanova A., Kudrin V., Klodt P.
Nº 6 (2010) Trade Law: who has won?
Havanskii S.
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