Pesquisa

Edição
Título
Autores
Nº 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)
Nº 9 (2016)
Simple solutions for standard situations
Beregova I.
PDF
(Rus)
Nº 4 (2012)
Lowering of allergenic properties of milk proteins. Technological approaches
Kurchenko V., Golovach T., Kruglik V., Haritonov V., Agarkova E.
PDF
(Rus)
Nº 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)
Nº 2 (2011)
Efficiency of milk protein in the milk products manufacturing
KOSOVA I., Kosova I.
PDF
(Rus)
Nº 12 (2016)
Fermented milk with whey protein hydrolyzate
Novokshanova A., Ababkova A., Abramov D.
PDF
(Rus)
Nº 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)
Nº 1 (2017)
Technology of production of the total milk protein concentrate
Dymar O., Efimova E., Mikluh I., Sokolovskaya L., Muavad N.
PDF
(Rus)
Nº 2 (2009)
Effects of skim milk powder on rheological properties of coagulum
Grunskaya V., Korzyuk Y., Grunskaya V., Korzyuk Y.
PDF
(Rus)
Nº 7 (2010)
Milk protein concentrate
Smirnova I., Pecherina V.
PDF
(Rus)
Nº 2 (2013)
Future technology for the dairy industry. DSS Silkeborg AS
PDF
(Rus)
Nº 9 (2010)
Role of the phyto feed supplement in the milk proteins synthesis
SEMENOV S., Semenov S.
PDF
(Rus)
Nº 3 (2013)
Milk protein fermented mixture «Molpro M»: effects on curds yield
Arsenieva T., Brusentsev A., Evstigneeva T.
PDF
(Rus)
Nº 11 (2011)
Paste-like milk products
Arhipov A.
PDF
(Rus)
Nº 4 (2010)
Fresh view on the existing technologies
Beregova I., Beregova I.
PDF
(Rus)
Nº 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)
Nº 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)
Nº 2 (2013)
Membrane technologies in milk processing
Kroll Y.
PDF
(Rus)
Nº 10 (2016)
Emulsifiers in the composition of aerated milk products
Haritonov V., Fedotova O., Agarkova E., Kruchinin A., Ryazantzeva K., Zolotaryov N.
PDF
(Rus)
Nº 7 (2010)
Protein structure forming and thickening agents
Kravchenko E., Zahlestnyh V.
PDF
(Rus)
Nº 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)
Nº 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)
Nº 7 (2015)
Milk-protein breeds of the cattle
Knyazeva T., Sharkaeva G., Chekmeneva N.
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)
Nº 7 (2018)
Raw milk: legislations requirements
Abdullaeva L.
PDF
(Rus)
Nº 8 (2015)
About additional indices of the raw milk quality
Ponomarev A., Losev A., Mel’nikova E., Abdullaeva L.
PDF
(Rus)
Nº 9 (2012)
With «Milkmix» protein deficiency in raw materials is not a problem
PDF
(Rus)
Nº 7 (2013)
Domestic the red stepnaya breed of the cattle: result of the efficient selection
Knyazeva T.
PDF
(Rus)
1 - 28 de 28 resultados
Dicas:
  • Palavras-chave são sensíveis a maiúsculas
  • Preposições e conjunções ingleses são ignoradas
  • Busca é feita por todos os palavras-chave (agente AND experimentador) por omissão
  • Use OR para pesquisar um termo exato, ex.: educação OR formação
  • Use parênteses para criar frases complexas, ex.: arquivo de ((revistas OR conferências) NOT teses)
  • Para pesquisar uma frase precisa use aspas duplas, ex.: "investigações científicas"
  • Exclua uma palavra utilizando o sinal - (hífen) ou operador NOT; ex.: concurso-de beleza ou concurso NOT de beleza
  • Use * como caractere-coringa, ex.: científic* recuperará as palavras "científico", "científicos", etc.