Іздеу

Шығарылым
Атауы
Авторлар
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.
«Fair prices» for milk and long-term interests of the dairy sector
Surovtsev V., Nikulina Y.
Improvement of the canned milk products quality due to the application of the pasteurized raw milk
Galstyan A., Radaeva I., Chervetsov V., Turovskaya S., Illarionova E., Petrov A.
Requirements to the safety of milk and milk products given in the Technical Regulation of the Customs Union. Principle issues. Disputable moments
Sviridenko G.
Trends in the chromatographic control of the milk products quality
Rudakov O., Rudakova L., Polyanskiy K.
Dairy cattle breeding: feeding, milk productivity and quality of the products received
Privalo O., Veretennikova V.
Professional development of milk producers due to the implementation of the project «Centers of the dairy expertise»
Gavrilova N., Rybchenko T.
Effects of the packaging materials composition on organoleptic properties and keepability of milk products
Fedotova O.
Requirements to milk powder intended for baby foods manufacturing
Radaeva I., Illarionova E., Turovskaya S., Semipyatnyi V.
Improvement of the raw milk quality by introduction of the quality management system
Gavrilova N., Rybchenko T.
Efficiency of milk production: actuality of the problem at the agricultural enterprises
Chumak A.
Trends of development of the milk raw materials basis(at the example of one agricultural enterprise)
Zhdanov A., Lukashina L.
Special features of feeding milk goats
Dvalishvili V.
Wide launching of innovative technologies - basis of successful integration of Russia in the WTO
Standardization of microbiological parameters of milk sugar
Ryabtseva S., Salova O., Anisimov G., Ahmedova V.
«Podvorie» - only natural milk products
Dyatlov D.
Control of milk quality parameters using ultrasonic waves in thin plates
Chuprin V.
On guard of quality and safety
Gamova L.
Ice cream production: effects of fat basis
Roshchupkina N., Rogozhkina E., Predybailo A.
Improvement of the milk and milk products quality - the pledge of the nation health
Anan'eva N., Anan'eva N.
Opening of the selection laboratory in the Belgorod region
Pavlov A., Levitskaya N.
Sour cream and sour cream products: how to get consistency and structure and keep natural features
Svistun N.
Control of the quality of products containing milk
KOBZEVA T., YuROVA E., Kobzeva T., Yurova E.
Antioxidants in milk and their role in assessing milkquality
ShIDLOVSKAYa V., YuROVA E., Shidlovskaya V., Yurova E.
Upon guard of health and life of the Saint-Petersburg inhabitants
Shypitsyn R.
Fermented milk product enriched with phyto-components and lactulose syrup
Kryuchkova V., Druker O., Skripin P.
To the item of identification of the fatty acids and protein composition of raw milk
Ponomarev A., Mel’nikova E.
Production of fermented milk products and cheeses: composition and properties of the starter cultures microflora
Sorokina N., Kucherenko I.
Study of the properties of the fermented poly-component product with oat-meal at storage
Sokolova O.
Monitoring of food products in the trading organizations of Saint-Petersburg
Strength of the French agroindustrial sector is in the equipment manufactured in France
Role of the state veterinary service in control of raw milk production
LAVROVA G., Lavrova G.
Multilevel system providing safety and quality of milk and milk products
Degterev G., Degterev G.
New express-method to assessmilk quality using dispersion analyzer LUMiFuge
Kuzmicheva A., Kalmykova E., Kudinova N., Noskova N.
Traceability as an instrument of risk management on the way of ensuring quality and safety of milk products
Bortsova E., Lavrova L.
About additional indices of the raw milk quality
Ponomarev A., Losev A., Mel’nikova E., Abdullaeva L.
Нәтижелер 36 - 1/36
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