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Comments to the Amendments to the Technical Regulations of the Customs Union 033/2013 (TP TC) «About safety of milk and milk products» related to the products containing milk
Abrosimova S.
Milk fat replacers «SolPro» for receiving products containing milk
Kolpakova M.
The technology of the sour-milk product of mixed fermentation
Gavrilova N., Rozhkova I.
Canned milk product with sugar based on the UF-concentrate of whey proteins
Gnezdilova A., Vinogradova Y., Muzykantova A.
Selection of strains for the composition of the combined starter culture for receiving probiotic fermented milk
Irkitova A., Funk I., Dorofeev R.
Typological selection of the starter cultures for the milk-multigrain compositions
Makarkin D., Fedotova O.
Development of the nutritient medium for cultivation of the consortium of the probiotic microorganisms
Begunova A., Semenihina V., Rojkova I., Shyrshova T.
Curds product «Stimulus» with functional vegetable components
Reshetnik E., Maksimyuk V., Utochkina E.
Technology of fermented milk with food fibers application
Kaledina M., Evdokimov I., Salatkova N., Zhigulina O., Shramko M., Fedosova A.
Powdered fermented milk product
Ivkova I., Pilyaeva A.
Strains Brettanomyces intermedius isolated from spontaneous fermented milk products
Djafarov M.
Multicomponent fermented product
Tarasova E., Galkina S.
Amino acids composition of the curds product
Lisin P., Kanushyna Y.
Solution of the problem of protein feeding of cows
Kharitonov E., Mysnik N., Haritonov E., Mysnik N.
Fermented product for functional nutrition
KAShchEEVA N., GAVRILOVA N., Kashcheeva N., Gavrilova N.
Methods to determine reconstituted milk in liquid one
PROSEKOV A., KOROTKAYa E., MUDRIKOVA O., Prosekov A., Korotkaya E., Mudrikova O.
Products of gerodietetic nutrition
Chumakova I., Fateeva N., Chumakova I., Fateeva N.
Selection of the sources of biologically active substances for functional fermented milk products
Zobkova Z., Fursova T., Zenina D., Gavrilina A., Shelaginova I., Drozhin V.
Medical-biological assessment of the curds with transglutaminase
Zobkova Z., Zenina D., Fursova T., Gavrilina A., Shelaginova I., Fedulova L., Kotenkova E.
Production of pectin and its application for the healthy foods development
Kukin M., Nikolaev A.
Application of the drum mixer in the technological line for the yogurt product manufacturing
Borodulin D., Suhorukov D., Komarov S.
Study of the raw materials composition of the non-traditional products in the cheese market
Roshchupkina N., Konopleva A., Ponomar T.
New development of the company «Food Stabilizers»
Shabalova E.
Nutrition ration for sportsmen
Novokshanova A., Ojyganova E.
Functional combined fermented milk product
SAPARBEKOVA A., ZhURAVLEV G., NOGAEV T., Saparbekova A., Zhuravlev G., Nogaev T.
Monoblock GALDI BM6 UCS-LOG 5. Six operations in one automated machine for filling!
Vegetable raw material in the aerated products
Prosekov A., Ivanova S.
Parameters of the milk-protein concentrates aeration
Prosekov A., Ivanova S., Prosekov A., Ivanova S.
Functional fermented milk product «Biorythm»
Zakharova L., Zakharenko M., Zaharova L., Zaharenko M.
Sour cream product
Kryuchkova V., Chervyakova O., Tishchenko E., Kryuchkova V., Chevyakova O., Tishchenko E.
Up-to-date solution of the sour cream product quality problem
Belkova M., Belkova M.
The stabilizing systems «Optimilk» - guarantee of competitiveness and stable quality
Suhoverkova E.
Emulsifiers in the composition of aerated milk products
Haritonov V., Fedotova O., Agarkova E., Kruchinin A., Ryazantzeva K., Zolotaryov N.
The technology of the curds dessert product (pudding) with application of ultrafiltration
Gavrilova N., Votintsev Y.
Analogue of the national curds product kort: improvement of food and biological values
Vasil’eva M., Karimov R., Grunskaya V.
Functional fermented milk product with hip extract and food fibers
Zaharova L., Lozmanova S.
Milkbased product for school nutrition
Tihomirova N., Le T.
Vegetable raw materials of Vietnam in milk products
Fam T., Ganina V., Karpychev S.
Fermented milk product enriched with magnesium
KUDRYaVTsEVA T., ZABODALOVA L., NOVINYuK L., KUKIN M., Kudryavtseva T., Zabodalova L., Novinyuk L., Kukin M.
Draft technical regulation of the Customs Union «Milk and milk products». Position of Kazahstan Republic
Paste-like milk products
Arhipov A.
Stability of the non-milk fats emulsions
Grunskaya V., Korzyuk Y., Grunskaya V., Korzyuk Y.
Milk containing product «Master Sgushchenov»
KOSOVA I., Kosova I.
Fermented milk product with probiotic characteristics enriched with calcium
Gavrilova N., Gladilova O., Gavrilova N., Gladilova O.
Trading house «Protein, Technologies, Ingredients»
The curds product with vegetable ingredients
Gavrilova N., Shipkova K.
The taste of the future
Sanitarian treatment of the equipment for curds and curds products manufacturing
Kuzina J., Manevich B., Haritonova E., Kosiyanenko T., Habibova N.
Selection of starter cultures for kefir product with reduced allergenicity
Korzhov R., Ponomarev A., Mel’nikova E., Bogdanova E.
Effects of starter cultures and stabilizers on the quality of the low fat sour milk product
Katkova N., Morozova V., Radchenko E.
New concentrated product for gerodietetic purposes
Strizhko M., Radaeva I., Turovskaya S., Malova T., Chervetsov V., Galstayn A.
Sour cream and sour cream products: how to get consistency and structure and keep natural features
Svistun N.
Curds products for healthy nutrition
Pryanichnikova N.
Milk-malt product for school children
Makarova O., Lisin P., Pas'ko O., Makarova O., Lisin P., Pasko O.
«Morning-Evening»: a new yogurt of the «Premium» class
Milk fat replacer in curds products
Kozyrev D., Kozyrev D.
The Yakut national fermented milk products of new generation
STEPANOV K., Stepanov K.
Kefir turnover
«Bifilife» producers - the leaders of the dairy industry.
Liventsova T., Liventsova T.
Biotechnology of curds products with application of the starter cultures immobilization
Gavrilova N., Chernopol’skaya N.
Effects of the modified starches on the structure of aerated curds mousses
Ryazantseva K., Agarkova E., Kruchinin A., Papahin A., Borodina Z.
Synbiotic from the domestic raw materials
Tihomirova N.
Concentrated milk product with sugar and malt extract
Gnezdilova A., Burmagina T.
Fermented product for sportsmen nutrition
Kudryavtseva T., Harkov K., Novinyuk L.
The canned milk product with sugar and starch treacle
Gnezdilova A., Kurenkova L.
Dry milk containing product for school nutrition
Tihomirova N., Le Thi Dieu Huong -.
FD-DVS eXact® KEFIR 1 и FD-DVS eXact® KEFIR 2
Sokolova O.
Fermented milk bio-product with vegetable component
KRYuChKOVA V., YaTsENKO N., KONTAREVA V., Kryuchkova V., Yatsenko N., Kontareva V.
Preserved milk containing product with sugar
Gnezdilova A., Vinogradova Y., Muzykantova A., Gnezdilova A., Vinogradova Y., Muzykantova A.
Curds product with berries components
Shchetinin M., Kol'tyugina O., Kosynkina A., Shchetinin M., Koltyugina O., Kosynkina A.
Kefir product - it is tasty, simply and beneficially!
Gorina T., Gorina T.
Reindeer milk - biological valuable product
STEPANOV K., Stepanov K.
Low lactose curds product for school children
Gavrilova N., Bessonova O., Gavrilova N., Bessonova O.
Improvement of the structural characteristics of fermented milk products
Slozhenkina M., Mosolova N., Omarov R., Serova O., Zlobina E., Tyunieva D.
Practical issues of curds and curds products manufacturing
Gushcha Y., Maltsev N.
Optimization of composition of the emulsion paste like milk products
Agarkova E., Kruchinin A., Ryazantzeva K.
About curds as a national product
Zobkova Z., Zenina D., Fursova T.
Canned milk product with sugar and malt
Gnezdilova A., Sharova T.
Functional milk products fortified with polyunsaturated fatty acids of the family omega-3 and omega-6
Dobriyan E., Yurova E., Zhizhin N.
Study of the properties of the fermented poly-component product with oat-meal at storage
Sokolova O.
Products for sportsmen nutrition
Novokshanova A., Ozhiganova E.
Storage of curds products in antibacterial packing material
Shalaeva A., Fedotova O.
Resources saving biotechnology of the milk containing product
Ganina V., Tereshina E., Karpychev S., Ganina V., Tereshina E., Karpychev S.
The world and Russian markets of raw milk and milk products
Labinov V., Labinov V.
The innovative product - milk with increased content of melatonine
Anisimov G., Anisimov S., Agranovich A., Evdokimov I., Anisimov S., Agranovich A., Evdokimov I.
New possibilities in the technology of the curds product
Kapranchikov V., Kolesnikova S., Kapranchikov V., Kolesnikova S.
Low lactose fermented milk paste like product
Fattakhova I., Silant'eva L., Fattahova I., Silant'eva L.
Improvement of the heat stability of the canned products containing milk
Morozova V., Andrianova O., Kolomytseva O.
Curds whey hydrolyzates for curds emulsion products
Zolotaryov N., Fedotova O., Agarkova E.
System approach to the standardization of food products manufactured according to the milk products technologies. Labeling
Makeeva I., Pryanichnikova N., Stratonova N., Lemeh N., Ivanilova I.
Microparticulates of proteins
Hramtsov A.
Fermented milk product enriched by selenium
Hamagaeva I., Kuznetsova O.
Development of starter cultures for fermented milk products
Semenihina V., Rozhkova I., Raskoshnaya T., Abramova A.
The milk «From Krasulya» - an ecologically clean product
Identification of milk and dairy product from reconstituted dried milk. Method of isotopic mass spectrometry (IRMS/SIRA)
Kolesnov A., Filatova I., Zadorozhnaya D., Maloshitskaya O.
Solutions from the company Butter Buds -taste of natural sour cream for the sour cream product price
Osad’ko M.
Dry milk containing product for special purposes
Ivkova I., Batuhtin A.
Functional fermented milk product from the mare and cow milks mixture
Kanareykina S., Kanareikina S.
New kefir starter cultures «AiBi» - the way to perfection
UNIMILK: new positions in the segment of functional products
Bushueva I., Bushueva I.
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