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Issue
Title
Authors
No 10 (2014)
Viability of lactic acid microorganisms in the low fat probiotic ice-cream
Aslanova M.N., Kulikova I.K., Evdokimov I.A., Volodin D.N., Zolotareva M.S.
PDF
(Rus)
No 3 (2018)
Effects of technological factors of keepability of the fermented milk product with Lactobacillus reuteri LR1
Begunova A.V., Rozhkova I.V., Raskoshnaya T.A., Shyrshova T.I.
PDF
(Rus)
No 3 (2018)
Extending sell-by date of the sweet butter
Gushcha Y.M., Topnikova E.V., Ivanova N.V.
PDF
(Rus)
No 6 (2016)
Effects of the packaging materials composition on organoleptic properties and keepability of milk products
Fedotova O.B.
PDF
(Rus)
No 5 (2012)
Present day trends in improvement of the traditional curds quality
Zenina D.V.
PDF
(Rus)
No 3 (2011)
Determination of the skim milk powderkeepability
Dubova E.A., Buylova L.A., Kuznetsov V.B., Dubova E.A., Builova L.A., Kuznetsov V.B.
PDF
(Rus)
No 9 (2009)
Improvement of quality and keepability of functional products.
Gavrilova N.B., Pas'ko O.V., Khitrik S.A., Gavrilova N.B., Pas'ko O.V., Hitrik S.A.
PDF
(Rus)
No 8 (2018)
Practical aspects of applying protective cultures
Sviridenko G.M., Sorokina N.P., Kuraeva E.V., Kucherenko I.V.
PDF
(Rus)
1 - 8 of 8 Items

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