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Issue
Title
Authors
No 10 (2011)
Correlation between titratableand actual acidities of raw milk (practical usage)
Panov V.P., Lebedev A.S., Panov V.P., Lebedev A.S.
PDF
(Rus)
No 7 (2014)
Physical-chemical properties of the starter culture Streptococcus thermophilus after freeze drying and at storage
Semenihina V.F., Rozhkova I.V., Raskoshnaya T.I., Abramova A.A.
PDF
(Rus)
No 8 (2013)
Effects of temperature on oxidative-reduction processes in milk-vegetable compositions
Donskaya G.A., Pushkina N.A.
PDF
(Rus)
No 4 (2019)
Lactic acid lactococci as a main acid forming component
Sviridenko G.M., Shuhalova O.M.
PDF
(Rus)
No 6 (2011)
Efficient preservation of mare's milk
Gladkova E.E., Gladkova E.E.
PDF
(Rus)
No 3 (2018)
Effects of technological factors of keepability of the fermented milk product with Lactobacillus reuteri LR1
Begunova A.V., Rozhkova I.V., Raskoshnaya T.A., Shyrshova T.I.
PDF
(Rus)
No 9 (2017)
Dynamics of proliferation of L. reuteri and L. helveticus
Begunova A.V., Semenihina V.F., Rozhkova I.V., Raskoshnaya T.A.
PDF
(Rus)
No 11 (2010)
Milk of the cows of the Yaroslaval' breed
Timofeev A.N., Arsen'ev D.D., Dmitrievskaya E.A., Timofeev A.N., Arsen'ev D.D., Dmitrievskaya E.A.
PDF
(Rus)
No 6 (2017)
Changes in the multicomponent mixtures in the course of technological treatment
Polovyanova A.V., Ereshova V.D., Shramko M.I., Lapshenkova Y.V.
PDF
(Rus)
No 1 (2009)
Determination of the acidity of milk and milk products
Shabshaevich M.L., Shabshaevich M.L.
PDF
(Rus)
No 9 (2016)
Neutralization of the NF-concentrates of curds whey
Dykalo N.Y., Kusin A.A., Shohalova V.N., Kostyukov E.M., Shohalov V.A.
PDF
(Rus)
No 2 (2004)
Improvement of milk heat stability
Donskaya G.A., Tikhomirova G.P., Donskaya G.A., Tihomirova G.P.
No 2 (2016)
The history of the curds technology development
Zobkova Z.S., Haritonov D.V., Zenina D.V., Fursova T.P., Gavrilina A.D., Shelaginova I.R.
PDF
(Rus)
1 - 13 of 13 Items

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