Іздеу

Шығарылым
Атауы
Авторлар
№ 7 (2015)
Comparative assessment of the camel, goat and cow milks with account of fractional composition of proteins
Shuvarikov A., Yurova E., Tsvetkova V., Pastuh O.
PDF
(Rus)
№ 9 (2016)
Simple solutions for standard situations
Beregova I.
PDF
(Rus)
№ 8 (2015)
Productivity, protein in milk and blood of the Holstein cows: dependence on the protein content in the feed
Zaharov L., Musaev F.
PDF
(Rus)
№ 2 (2011)
Efficiency of milk protein in the milk products manufacturing
KOSOVA I., Kosova I.
PDF
(Rus)
№ 4 (2012)
Lowering of allergenic properties of milk proteins. Technological approaches
Kurchenko V., Golovach T., Kruglik V., Haritonov V., Agarkova E.
PDF
(Rus)
№ 11 (2013)
Functional properties of fermented milk products with whey protein hydrolysates
Koroleva O., Agarkova E., Botina S., Nikolaev I., Ponomareva N., Melnikova E., Haritonov V., Prosekov A., Kruchinin A., Krohmal M., Berezkina K., Rozhkova I., Raskoshnaya T., Yurova E., Zhizhin N.
PDF
(Rus)
№ 1 (2017)
Technology of production of the total milk protein concentrate
Dymar O., Efimova E., Mikluh I., Sokolovskaya L., Muavad N.
PDF
(Rus)
№ 2 (2009)
Effects of skim milk powder on rheological properties of coagulum
Grunskaya V., Korzyuk Y., Grunskaya V., Korzyuk Y.
PDF
(Rus)
№ 12 (2016)
Fermented milk with whey protein hydrolyzate
Novokshanova A., Ababkova A., Abramov D.
PDF
(Rus)
№ 7 (2010)
Milk protein concentrate
Smirnova I., Pecherina V.
PDF
(Rus)
№ 12 (2013)
Logistics and marketing aspects in the resources saving technology of the enriched biological fermented milk product
Kruchkova V., Kalinichenko L., Byvaylova E., Druker O., Baranikov V., Mosolova N.
PDF
(Rus)
№ 2 (2013)
Membrane technologies in milk processing
Kroll Y.
PDF
(Rus)
№ 6 (2017)
Fermented milks fortified with whey proteins
Donskaya G., Drojjyn V., Morozova V., Bryzgalina V.
PDF
(Rus)
№ 10 (2016)
Emulsifiers in the composition of aerated milk products
Haritonov V., Fedotova O., Agarkova E., Kruchinin A., Ryazantzeva K., Zolotaryov N.
PDF
(Rus)
№ 12 (2015)
To the item of fraction composition of goat milk
Dymar O., Smolyak T., Senchenko T., Efimova E.
PDF
(Rus)
№ 10 (2011)
Effects of dispersion on the milk protein concentrates
Prosekov A., Ivanova S., Prosekov A., Ivanova S.
PDF
(Rus)
№ 7 (2010)
Protein structure forming and thickening agents
Kravchenko E., Zahlestnyh V.
PDF
(Rus)
№ 7 (2011)
Lactoferrine of cow milk
Komolova G., Tikhomirova N., Ionova I., Komolov S., Komolova G., Tihomirova N., Ionova I., Komolov S.
PDF
(Rus)
№ 5 (2010)
Protein components of the products for children and school children
FELIK S., ZOLOTIN A., ANTIPOVA T., Felik S., Zolotin A., Antipova T.
PDF
(Rus)
№ 5 (2011)
Milk protein concentrates in the products with foam like structure
Prosekov A., Ivanova S., Smetanin V., Prosekov A., Ivanova S., Smetanin V.
PDF
(Rus)
№ 7 (2015)
Milk-protein breeds of the cattle
Knyazeva T., Sharkaeva G., Chekmeneva N.
PDF
(Rus)
№ 10 (2012)
Sour cream and sour cream products: how to get consistency and structure and keep natural features
Svistun N.
PDF
(Rus)
№ 7 (2018)
Raw milk: legislations requirements
Abdullaeva L.
PDF
(Rus)
№ 3 (2017)
To the item of identification of the fatty acids and protein composition of raw milk
Ponomarev A., Mel’nikova E.
PDF
(Rus)
№ 8 (2015)
About additional indices of the raw milk quality
Ponomarev A., Losev A., Mel’nikova E., Abdullaeva L.
PDF
(Rus)
№ 9 (2012)
With «Milkmix» protein deficiency in raw materials is not a problem
PDF
(Rus)
№ 9 (2017)
Bioprotective properties of the probiotic strains in respect of heavy metals
Zabegalova G., Polyanskaya I., Semenihina V.
PDF
(Rus)
№ 7 (2013)
Domestic the red stepnaya breed of the cattle: result of the efficient selection
Knyazeva T.
PDF
(Rus)
№ 3 (2013)
Milk protein fermented mixture «Molpro M»: effects on curds yield
Arsenieva T., Brusentsev A., Evstigneeva T.
PDF
(Rus)
№ 11 (2011)
Paste-like milk products
Arhipov A.
PDF
(Rus)
№ 4 (2010)
Fresh view on the existing technologies
Beregova I., Beregova I.
PDF
(Rus)
№ 3 (2009)
Calculation of the ryazhenka recipes with the account of fat and protein contents
Fokina N., Stepanova B., Fokina N., Stepanova B.
PDF
(Rus)
Нәтижелер 32 - 1/32
Сыбырсөздер:
  • Негізгі сөздер тіркелімге сезімтал< / li>
  • Ағылшын предлогтары мен одақтары еленбейді
  • Әдепкі бойынша іздеу барлық негізгі сөздер үшін жасалады (агенс AND экспериенцер)
  • Белгілі бір терминді табу үшін OR қолданыңыз. білім беру OR оқыту
  • мысалы, күрделі сөз тіркестерін жасау үшін жақшаларды қолданыңыз. мұрағат ((журналдар OR конференциялар) NOT диссертациялар)
  • Нақты фразаны табу үшін, мысалы, тырнақшаларды қолданыңыз. "ғылыми зерттеулер"
  • сөзді - (сызықша) немесе not операторының көмегімен алып тастаңыз; мысалы. сұлулық байқауы< / em > немесе сұлулық байқауы< / em > < / li>
  • мысалы, нұсқа ретінде * қолданыңыз. ғылым* "ғылыми","ғылыми"және т. б. сөздерді қамтиды< / li> < / < / к-сі>