检索

期
标题
作者
编号 2 (2016)
The Greek yogurt: how cultures and lactase can help to maintain authenticity and taste
Ober S., Mayauskaite V.
PDF
(Rus)
编号 4 (2012)
Starter cultures of the company «Chr. Hansen» for sour cream production
Sokolova O.
PDF
(Rus)
编号 3 (2017)
Starter cultures for quality products
PDF
(Rus)
编号 4 (2016)
Bioproducts «Bifilife» for the dietetic and preventive nutrition
PDF
(Rus)
编号 10 (2011)
New generation of the yogurt cultures YO- MIXTMwith short fermentation and soft taste
PDF
(Rus)
编号 2 (2017)
The influence of the β-lactoglobulin hydrolysate on the starter cultures activity in the production of low-allergenic fermented beverages
Korzhov R., Ponomaryov A., Melnikova E., Bogdanova E.
PDF
(Rus)
编号 3 (2011)
Ingredients of the company Chr. Hansen - optimal expenses and guarantees of your cheese quality
Sokolova O., Sokolova O.
PDF
(Rus)
编号 2 (2017)
Such simple, but complicated
Kashina E., Spiricheva Z., Lotysh N.
PDF
(Rus)
编号 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.
PDF
(Rus)
编号 2 (2011)
New kefir starter cultures «AiBi» - the way to perfection
PDF
(Rus)
编号 9 (2016)
Separated curds: new era
Ober S., Mayauskaite V.
PDF
(Rus)
编号 3 (2014)
Effects of starter cultures and stabilizers on the quality of the low fat sour milk product
Katkova N., Morozova V., Radchenko E.
PDF
(Rus)
编号 8 (2010)
Starter cultures «Liofast» from the «BK Guilini»:experience of applications in the Siberia and Kazakhstan
Tsvetkov I., Babkina N.
PDF
(Rus)
编号 7 (2016)
Curds production: share experience and knowledge
Tyutikova N.
PDF
(Rus)
编号 9 (2013)
Fermented milk products for pregnant and feeding women
Felik S., Antipova T.
PDF
(Rus)
编号 10 (2010)
Direct vat starter cultures: DELVO-TAM® for sour-cream and sour-cream product, DELVO-YOG® FVV for ryazhenka
PDF
(Rus)
编号 3 (2016)
A new word in the Russian biotechnology - starter cultures AiBi® Golden Time for the dairy sector
Belkova M.
PDF
(Rus)
编号 11 (2013)
Identification and quantity count of microorganisms in starter cultures and concentrates
Irkitova A.
PDF
(Rus)
编号 4 (2010)
The National fermented milk product kefirand its functional properties
Kharitonov V., Rozhkova I., Semenikhina V., Makeeva I., Haritonov V., Rozhkova I., Semenihina V., Makeeva I.
PDF
(Rus)
编号 2 (2016)
Direct-vat-starters «Idgea» for milk products manufacturing
Gubina I.
PDF
(Rus)
编号 3 (2013)
The Italian technologies from the «KS Vityaz». «Mozzarella» and other new products in your production
Tsvetkov I., Babkina N.
PDF
(Rus)
编号 6 (2010)
The third generation of the yogurt cultures YoFlex® -new possibilities
Karycheva O.
PDF
(Rus)
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