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Issue
Title
Authors
No 8 (2015)
Standardization of the indices of quality and identifying characteristics of raw milk
Yurova E.A.
PDF
(Rus)
No 6 (2013)
Production of fermented milk products and cheeses: composition and properties of starters microflora
Sorokina N.P., Kucherenko I.V.
PDF
(Rus)
No 9 (2012)
Control of curds quality by organoleptic indices with application of neuron network
Davydova G.R., Potapov A.S.
PDF
(Rus)
No 2 (2011)
Food orange fibers «Citri-fi» - a new component of healthy nutrition and a new possibility to create functional milk products
GUBINA I.V., Gubina I.V.
PDF
(Rus)
No 10 (2009)
Technological specialties of dry curds manufacturing
Ermolaev V.A., Zakharov S.A., Ermolaev V.A., Zaharov S.A.
PDF
(Rus)
No 7 (2013)
Production of fermented milk products and cheeses: composition and properties of the starter cultures microflora
Sorokina N.P., Kucherenko I.V.
PDF
(Rus)
No 2 (2011)
Control of the quality of products containing milk
KOBZEVA T.V., YuROVA E.A., Kobzeva T.V., Yurova E.A.
PDF
(Rus)
No 1 (2017)
About indices of quality of the packaging materials and packaging and their control
Fedotova O.B.
PDF
(Rus)
No 1 (2009)
Quality and safety indices of yogurt products
Kushchev S.N., Dunchenko N.I., Yankovskaya V.S., Kushchev S.N., Dunchenko N.I., Yankovskaya V.S.
PDF
(Rus)
No 5 (2013)
Study of the properties of the fermented poly-component product with oat-meal at storage
Sokolova O.V.
PDF
(Rus)
No 10 (2010)
Food orange fibers «Citri-fi» - a new component of healthy nutrition and a new possibility to create functional milk products
GUBINA I.V., Gubina I.V.
PDF
(Rus)
1 - 11 of 11 Items

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