Іздеу

Шығарылым
Атауы
Авторлар
№ 12 (2015)
Application of the drum mixer in the technological line for the yogurt product manufacturing
Borodulin D., Suhorukov D., Komarov S.
PDF
(Rus)
№ 2 (2017)
Drinking yogurt with reduced sugar content and excellent taste
Paasman M., Mayauskaite V.
PDF
(Rus)
№ 8 (2018)
Forcasting of the yogurt quality indices on the base of the qualimetric assessment
Dunchenko N., Voloshina E., Gavrilova O., Bezrukova E.
PDF
(Rus)
№ 8 (2017)
Dialogues about quality
Eliseeva Y.
PDF
(Rus)
№ 1 (2013)
Import and export of milk products (codes ТН ВЭД 04.02, ТН ВЭД 04.03)
Goroshchenko L.
PDF
(Rus)
№ 11 (2010)
Import and export of milk products (code TN VED 04.02 and TN VED 04.03)
Goroshchenko L., Goroshchenko L.
PDF
(Rus)
№ 2 (2018)
Import and export of milk products (the code ТН ВЭД 04.03)
Goroshchenko L.
PDF
(Rus)
№ 8 (2017)
The history of yogurt production
Zobkova Z.
PDF
(Rus)
№ 9 (2015)
Yogurt is moving forward
Rybalova T.
PDF
(Rus)
№ 1 (2012)
Analysis of the milk products texture and functionality of package
SM'YuING D., Smewing J.
PDF
(Rus)
№ 7 (2010)
Supplements for yogurt
Eveleva V., Zabodalova L.
PDF
(Rus)
№ 4 (2018)
Selection of the rationalconditions for production of the yogurt enrichedwith bioflavonoids
Zobkova Z., Fursova T., Zenina D., Gavrilina A., Shelaginova I.
PDF
(Rus)
№ 9 (2014)
Calcium containing supplements for yogurt
Rublev A., Zabodalova L., Eveleva V.
PDF
(Rus)
№ 9 (2012)
New cultures of the company «Chr. Hansen» will bring yogurts quality to higher level
Gorina T.
PDF
(Rus)
№ 5 (2010)
«Erhmann»: more life
ZhDANOV A., KOVALENSKIY A., ZAGIEV T., Zhdanov A., Kovalenskii A., Zagiev T.
PDF
(Rus)
№ 4 (2018)
Control of yogurts and yogurt products
Yurova E.
PDF
(Rus)
№ 11 (2016)
Matrix method for calculating milk products formulae
Lisin P., Chernopolskaya N., Esipova M., Walter G., Rodenko Y.
PDF
(Rus)
№ 6 (2014)
New types of yogurt with food fibers: analysis of texture properties in combination with sensor assessment
Bannikova A.
PDF
(Rus)
№ 6 (2011)
Yogurts prepared from goat milk of different breeds and genotypes
Zheltova O., Shuvarikov A., Pastukh O., Gladyr' E., Zheltova O., Shuvarikov A., Pastuh O., Gladyr' E.
PDF
(Rus)
№ 10 (2009)
Prospects of applying Procsagel agars in low fat yogurts
Bondarenko N., Mironenko I., Arkhipov A., Nesterova A., Bondarenko N., Mironenko I., Arhipov A., Nesterova A.
PDF
(Rus)
№ 5 (2018)
Impacts of the storage time on the antioxidant activity of the fortified yogurt
Zobkova Z., Fursova T., Zenina D., Gavrilina A., Shelaginova I.
PDF
(Rus)
№ 5 (2016)
Prices on the Russian market of milk products
Goroshchenko L.
PDF
(Rus)
№ 5 (2014)
Effects of the microbial transglutaminase on the processes of milk protein modification at yogurt production
Zobkova Z., Fursova T., Zenina D., Gavrilina A., Shelaginova I.
PDF
(Rus)
№ 10 (2011)
Membrane filtration in yogurt production
Silki Paar -., Shevelev K., Silke Paar -., Shevelev K.
PDF
(Rus)
№ 2 (2009)
Microfiltrated milk is also in Russia
PDF
(Rus)
№ 10 (2017)
Yogurt. Are the changes of classic indices permissible?
Abdullaeva L.
PDF
(Rus)
№ 2 (2016)
The Greek yogurt: how cultures and lactase can help to maintain authenticity and taste
Ober S., Mayauskaite V.
PDF
(Rus)
№ 10 (2013)
Milk products as a potential source of compounds modifying consumers behavior
Zhilenkova O., Shenderov B., Klodt P., Kudrin V., Oleskin A.
PDF
(Rus)
№ 8 (2011)
The third generation of the yogurt cultures YoFlex® - new possibilities
Ginzburg O., Ginzburg O.
PDF
(Rus)
№ 1 (2009)
Quality and safety indices of yogurt products
Kushchev S., Dunchenko N., Yankovskaya V., Kushchev S., Dunchenko N., Yankovskaya V.
PDF
(Rus)
№ 9 (2017)
Yoghurt-like product with health-improving properties
Kazakov A.
PDF
(Rus)
№ 1 (2016)
Ultra-filtrated curds: quality, economy and universality
Dvornikov E.
PDF
(Rus)
№ 7 (2013)
Fermented milks with reduced allergenity for children
Antipova T., Felik S., Kuznetzov V., Simonenko S., Ponomareva N., Melnikova E.
PDF
(Rus)
№ 3 (2011)
Starter cultures and functional systems for fermented products
PDF
(Rus)
№ 8 (2018)
Cow colostrum in the composition of the functional food products
Zabegalova G., Polyanskaya I., Semenihina V., Lepeshkin T.
PDF
(Rus)
№ 10 (2017)
Special features of the Russian yogurt technology
Zobkova Z., Fursova T., Zenina D., Gavrilina A., Shelaginova I.
PDF
(Rus)
№ 2 (2016)
Import and export of milk products (The codes ТН ВЭД 04.03 and ТН ВЭД 04.04)
Goroshchenko L.
PDF
(Rus)
№ 7 (2013)
Effects of milk protein on quality indices of fruit frozen desserts
Tvorogova A., Chizhova P., Kazakova N., Turbina I., Spiridonova A.
PDF
(Rus)
№ 8 (2010)
Yogurt with application of the whey protein concentrate: rheological characteristics
Gordienko L., Kulikova I., Evdokimov I.
PDF
(Rus)
Нәтижелер 39 - 1/39
Сыбырсөздер:
  • Негізгі сөздер тіркелімге сезімтал< / li>
  • Ағылшын предлогтары мен одақтары еленбейді
  • Әдепкі бойынша іздеу барлық негізгі сөздер үшін жасалады (агенс AND экспериенцер)
  • Белгілі бір терминді табу үшін OR қолданыңыз. білім беру OR оқыту
  • мысалы, күрделі сөз тіркестерін жасау үшін жақшаларды қолданыңыз. мұрағат ((журналдар OR конференциялар) NOT диссертациялар)
  • Нақты фразаны табу үшін, мысалы, тырнақшаларды қолданыңыз. "ғылыми зерттеулер"
  • сөзді - (сызықша) немесе not операторының көмегімен алып тастаңыз; мысалы. сұлулық байқауы< / em > немесе сұлулық байқауы< / em > < / li>
  • мысалы, нұсқа ретінде * қолданыңыз. ғылым* "ғылыми","ғылыми"және т. б. сөздерді қамтиды< / li> < / < / к-сі>