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Title
Authors
Milk protein concentrate
Smirnova I.A., Pecherina V.N.
Solution of the problem of protein feeding of cows
Kharitonov E.L., Mysnik N.D., Haritonov E.L., Mysnik N.D.
Sour cream and sour cream products: how to get consistency and structure and keep natural features
Svistun N.
Amino acids composition of the curds product
Lisin P.A., Kanushyna Y.A.
Vegetable raw material in the aerated products
Prosekov A.Y., Ivanova S.A.
Milk protein fermented mixture «Molpro M»: effects on curds yield
Arsenieva T.P., Brusentsev A.A., Evstigneeva T.N.
Paste-like milk products
Arhipov A.N.
About curds as a national product
Zobkova Z.S., Zenina D.V., Fursova T.P.
Logistics and marketing aspects in the resources saving technology of the enriched biological fermented milk product
Kruchkova V.V., Kalinichenko L.A., Byvaylova E.A., Druker O.V., Baranikov V.A., Mosolova N.I.
Functional combined fermented milk product
SAPARBEKOVA A.A., ZhURAVLEV G.N., NOGAEV T.B., Saparbekova A.A., Zhuravlev G.N., Nogaev T.B.
Emulsifiers in the composition of aerated milk products
Haritonov V.D., Fedotova O.B., Agarkova E.Y., Kruchinin A.G., Ryazantzeva K.A., Zolotaryov N.A.
Selection of starter cultures for kefir product with reduced allergenicity
Korzhov R.P., Ponomarev A.N., Mel’nikova E.I., Bogdanova E.V.
1 - 12 of 12 Items

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