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Authors
Improvement of the heat stability of the canned products containing milk
Morozova V.V., Andrianova O.V., Kolomytseva O.F.
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.
Heat stability of raw milk
Pozdnyakova V.F., Shchegolev P.O., Karaseva I.V., Pozdnyakova V.F., Shchegolev P.O., Karaseva I.V.
Factors forming the structure and consistency of milk desserts
Evdokimov I.A., Kulikova I.K., Misyura V.A., Volodin D.N., Semenova I.A., Pilipenko D.N.
Dependence on «MAK»
Beregova I.
Cow colostrum in the composition of the functional food products
Zabegalova G.N., Polyanskaya I.S., Semenihina V.F., Lepeshkin T.A.
Membrane methods of canned milks production
FOMIN A.V., BUYLOVA L.A., Fomin A.V., Builova L.A.
1 - 7 of 7 Items

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