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Title
Authors
No 8 (2015)
Composition and properties of the hydrolyzate of the p-lactoglobulin with reduced residual antigenicity
Ponomareva N.V., Mel’nikova E.I.
PDF
(Rus)
No 11 (2013)
Functional properties of fermented milk products with whey protein hydrolysates
Koroleva O.V., Agarkova E.Y., Botina S.G., Nikolaev I.V., Ponomareva N.V., Melnikova E.I., Haritonov V.D., Prosekov A.Y., Kruchinin A.G., Krohmal M.V., Berezkina K.A., Rozhkova I.V., Raskoshnaya T.A., Yurova E.A., Zhizhin N.A.
PDF
(Rus)
No 1 (2012)
Industrial energy saving: maximum efficiency at minimum expenditures
BURYKIN A.I., SAMSONOV V.N., PANKRATOV N.V., BURYKINA E.A., Burykin A.I., Samsonov V.N., Pankratov N.V., Burykina E.A.
PDF
(Rus)
No 3 (2012)
Efficient energy saving step by step
Kuzmicheva S.V.
PDF
(Rus)
No 12 (2018)
Development of the technology of milk without lactose by diafiltration method
Timkin V.A., Minin P.S.
PDF
(Rus)
No 6 (2009)
Optimization of expenditures in the crisis period
Arsen'eva O., Arsen'eva O.
PDF
(Rus)
No 9 (2017)
About rational energetic policy at the dairy industry enterprises
Rudenko G.S., Burykin A.I.
PDF
(Rus)
No 2 (2017)
The influence of the β-lactoglobulin hydrolysate on the starter cultures activity in the production of low-allergenic fermented beverages
Korzhov R.P., Ponomaryov A.N., Melnikova E.I., Bogdanova E.V.
PDF
(Rus)
No 5 (2016)
The influence of ß-lactoglobulin hydrolyzate on development of starter cultures microflora
Korzhov R.P., Ponomaryov A.N., Melnikova E.I., Bogdanova E.V.
PDF
(Rus)
1 - 9 of 9 Items

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