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Title
Authors
No 3 (2014)
Effects of starter cultures and stabilizers on the quality of the low fat sour milk product
Katkova N.N., Morozova V.V., Radchenko E.V.
PDF
(Rus)
No 5 (2012)
Ice cream production: effects of fat basis
Roshchupkina N.V., Rogozhkina E.G., Predybailo A.V.
PDF
(Rus)
No 4 (2010)
How to improve intensity of heat exchange
Arbatskiy A.A., Glazov V.S., Sergievskiy E.D., Khoang K.K., Arbatskii A.A., Glazov V.S., Sergievskii E.D., Hoang H.H.
PDF
(Rus)
No 8 (2018)
Effects of freezing on the microstructure and consistency of milk products
Vorogova A.A., Kazakova N.V., Gurskii I.A., Medvedeva T.A., Enokyan A.T.
PDF
(Rus)
No 3 (2013)
Moisture-binding capacity of collagen builders
Dunchenko N.I., Fedorova I.A.
PDF
(Rus)
No 5 (2011)
Milk fat replacers for ice−cream
Tvorogova A.A., Samoylov A.V., Tvorogova A.A., Samoilov A.V.
PDF
(Rus)
No 7 (2010)
Protein structure forming and thickening agents
Kravchenko E.F., Zahlestnyh V.P.
PDF
(Rus)
No 3 (2017)
Managing of promises
Razgulyaev V.Y.
PDF
(Rus)
No 8 (2012)
Structure of the curds product
Lipartiya I.S., Rogov I.A., Danil'chuk T.N.
PDF
(Rus)
No 3 (2011)
Present day knowledge about casein micelles structure
El'chaninov V.V., El'chaninov V.V.
PDF
(Rus)
No 12 (2009)
Effects of ultra-violet irradiation on milk microbiology and properties of its components
Haritonov V.D., Dimitrieva S.A., Gavryushenko B.S., Agarkova E.Y., Kruchinin A.G., Speranskii P.N., Smykov I.T., Kharitonov V.D., Dimitrieva S.A., Gavryushenko B.S., Agarkova E.Y., Kruchinin A.G., Speranskiy P.N., Smykov I.T.
PDF
(Rus)
No 7 (2016)
Structure stabilizers for the products containing milk
Sokolova O.V., Agarkova E.Y.
PDF
(Rus)
No 8 (2012)
Anisotpropy of the properties of products with flavors
Arhipov A.N.
PDF
(Rus)
No 4 (2011)
Present day knowledge about casein micelles structure
El'chaninov V.V., El'chaninov V.V.
PDF
(Rus)
No 2 (2009)
Strength of the curds structure depending on raw materials
Pirogov A.N., Zakharenko S.G., Zakharenko M.A., Shilov A.V., Zakharov S.A., Pirogov A.N., Zaharenko S.G., Zaharenko M.A., Shilov A.V., Zaharov S.A.
PDF
(Rus)
No 10 (2016)
About complex application of the foods supplements that stabilize consistency and modify milk protein in yogurt
Zobkova Z.S., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R.
PDF
(Rus)
No 6 (2012)
Water binding capacity of food fibers
Arhipov A.N., Pozdnyakova A.V.
PDF
(Rus)
No 9 (2011)
Electric pump «Burun®» - a professional solution
PDF
(Rus)
No 3 (2009)
Milk market: situation and prospects
Labinov V.V., Labinov V.V.
PDF
(Rus)
No 8 (2016)
Optimization of composition of the emulsion paste like milk products
Agarkova E.Y., Kruchinin A.G., Ryazantzeva K.A.
PDF
(Rus)
No 11 (2012)
Development of the Russian food retail sales
PDF
(Rus)
No 8 (2010)
Yogurt with application of the whey protein concentrate: rheological characteristics
Gordienko L.A., Kulikova I.K., Evdokimov I.A.
PDF
(Rus)
No 5 (2016)
The technology of the curds dessert product (pudding) with application of ultrafiltration
Gavrilova N.B., Votintsev Y.P.
PDF
(Rus)
No 2 (2012)
Bio-thermodynamic method for evaluation of structure formation of the milk-protein coagulum
LISIN P.A., KANUShINA Y.A., KISTER I.V., Lisin P.A., Kanushina Y.A., Kister I.V.
PDF
(Rus)
No 10 (2010)
Structure former-emulsifier of the food grade «Lactral-F»
ZAKhLESTNYKh V.P., SMIRNOV N.A., Zahlestnyh V.P., Smirnov N.A.
PDF
(Rus)
No 2 (2015)
Black-and-white dairy cattle breed: situation and improvement with application of the Golstein breed genofund
Prohorenko P.N., Labinov V.V.
PDF
(Rus)
No 2 (2012)
Investigation of the milk products structure formation
ARKhIPOV A.N., MAYOROV A.A., Arhipov A.N., Mayorov A.A.
PDF
(Rus)
No 9 (2010)
Formation apparatus of the AF-A series
RUSSKIKh V.M., Russkih V.M.
PDF
(Rus)
1 - 28 of 28 Items

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