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Issue
Title
Authors
No 7 (2017)
Sorbets. Ice-cream and frozen desserts
Tvorogova A.A., Kazakova N.V.
PDF
(Rus)
No 2 (2012)
Effects of pectin on the properties of the fermented cream biocorrector
SMIRNOVA N.A., Smirnova N.A.
PDF
(Rus)
No 2 (2017)
Effects of food supplements and functional ingredients on the fresh milk products quality
Zobkova Z.S., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R.
PDF
(Rus)
No 3 (2012)
Food fibers «Citri-Fi» for fermented milk products
Gubina I.V.
PDF
(Rus)
No 2 (2017)
Such simple, but complicated
Kashina E.D., Spiricheva Z.B., Lotysh N.S.
PDF
(Rus)
No 3 (2012)
Improvement of the fermented milk and curds products quality
Kashevarova I.A.
PDF
(Rus)
No 6 (2016)
Curds production: technologies and equipment
Gushcha Y.M.
PDF
(Rus)
No 5 (2011)
Milk fat replacers for ice−cream
Tvorogova A.A., Samoylov A.V., Tvorogova A.A., Samoilov A.V.
PDF
(Rus)
No 3 (2014)
Effects of starter cultures and stabilizers on the quality of the low fat sour milk product
Katkova N.N., Morozova V.V., Radchenko E.V.
PDF
(Rus)
No 8 (2009)
Pumps of the domestic manufacturing
Kovalev M.I., Kovalev M.I.
PDF
(Rus)
No 12 (2013)
Application of transglutaminase at yogurt production
Zobkova Z.S., Fursova T.P., Zenina D.V., Shidlovskaya V.P., Gavrilina A.D., Shelaginova I.R.
PDF
(Rus)
No 1 (2012)
Analysis of the milk products texture and functionality of package
SM'YuING D., Smewing J.
PDF
(Rus)
No 10 (2012)
Sour cream and sour cream products: how to get consistency and structure and keep natural features
Svistun N.
PDF
(Rus)
1 - 13 of 13 Items

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