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Title
Authors
Prices on the Russian market of milk products
Goroshchenko L.G.
Constituents for milk products from the company DSM Food Specialties (The Netherlands)
Effects of lactoferrine on the contamination of sour cream with Salmonella typhimunium
Haritonov D.V., Zobkova Z.S., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R., Blinova T.E., Zdorovtsova A.N.
Technology of the low fatsour cream
EVDOKIMOV I.A., VOLODIN D.N., ZOLOTAREVA M.S., MIKhNEVA V.A., Evdokimov I.A., Volodin D.N., Zolotareva M.S., Mihneva V.A.
Criteria of the efficiency of transglutaminase effects on the sour cream quality
Haritonov V.D., Zobkova Z.S., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R., Shefov D.A.
The 100 better products: absolute winners
Anisimova L.V.
Milk products with extended shelf life
Pogosyan D.G.
Effects of transglutaminase on sour cream stability
Skokova O.I., Chekanova Y.Y.
Fortification of fermented milk products with microencapsulated beta-carotene
Dimova O.V., Baerle A.V., Tatarov P.G., Kiritsa E.N.
Kontsentrat syvorotochnykh belkov dlya smetannogo produkta
Morozova V.V., Boburkova L.E., Katkova N.N.
Sour cream and sour cream products: how to get consistency and structure and keep natural features
Svistun N.
Vliyanie laktoferrina na kontaminatsiyu smetany kishechnoy palochkoy
Haritonov D.V., Zobkova Z.S., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R., Blinova T.E., Zdorovtsova A.N.
Identification of fat phase of sour cream by GLC method
Svyatkina L.I., Andruhova V.Y.
Production recording. Recalculation of the norms of the raw milk materials applied for sour cream production
Fokina N.Z., Stepanova B.N.
Starter cultures of the company «Chr. Hansen» for sour cream production
Sokolova O.M.
1 - 15 of 15 Items

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