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Title
Authors
Improvement of milk heat stability
Donskaya G.A., Tikhomirova G.P., Donskaya G.A., Tihomirova G.P.
Factors forming the structure and consistency of milk desserts
Evdokimov I.A., Kulikova I.K., Misyura V.A., Volodin D.N., Semenova I.A., Pilipenko D.N.
Cow colostrum in the composition of the functional food products
Zabegalova G.N., Polyanskaya I.S., Semenihina V.F., Lepeshkin T.A.
Improvement of the heat stability of the canned products containing milk
Morozova V.V., Andrianova O.V., Kolomytseva O.F.
Dependence on «MAK»
Beregova I.
Membrane methods of canned milks production
FOMIN A.V., BUYLOVA L.A., Fomin A.V., Builova L.A.
Milk of the cows of the Yaroslaval' breed
Timofeev A.N., Arsen'ev D.D., Dmitrievskaya E.A., Timofeev A.N., Arsen'ev D.D., Dmitrievskaya E.A.
Heat stability of raw milk
Pozdnyakova V.F., Shchegolev P.O., Karaseva I.V., Pozdnyakova V.F., Shchegolev P.O., Karaseva I.V.
1 - 8 of 8 Items

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