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Issue
Title
Authors
No 6 (2010)
Successful operation of coatings at production sites: myth or reality?
Kurchikova V.S.
PDF
(Rus)
No 8 (2018)
Cow colostrum in the composition of the functional food products
Zabegalova G.N., Polyanskaya I.S., Semenihina V.F., Lepeshkin T.A.
PDF
(Rus)
No 4 (2011)
Free fat in the milk based products: new items in the methodology of its determination
Petrov A.N., Borisova A.A., Smirnova S.A., Pukhova N.A., Chervetsov V.V., Pankina N.A., Petrov A.N., Borisova A.A., Smirnova S.A., Puhova N.A., Chervetsov V.V., Pankina N.A.
PDF
(Rus)
No 7 (2018)
Improvement of the heat stability of the canned products containing milk
Morozova V.V., Andrianova O.V., Kolomytseva O.F.
PDF
(Rus)
No 12 (2010)
Membrane methods of canned milks production
FOMIN A.V., BUYLOVA L.A., Fomin A.V., Builova L.A.
PDF
(Rus)
No 4 (2018)
New express-method to assessmilk quality using dispersion analyzer LUMiFuge
Kuzmicheva A.M., Kalmykova E.A., Kudinova N.V., Noskova N.Y.
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 7 (2016)
Dependence on «MAK»
Beregova I.
PDF
(Rus)
No 7 (2016)
Acid stability of probiotic strains added to the fermented milk products
Shygina E.S., TA B.A., Polyanskaya I.S., Semenihina V.F.
PDF
(Rus)
No 8 (2009)
Heat stability of raw milk
Pozdnyakova V.F., Shchegolev P.O., Karaseva I.V., Pozdnyakova V.F., Shchegolev P.O., Karaseva I.V.
PDF
(Rus)
No 12 (2013)
Application of transglutaminase at yogurt production
Zobkova Z.S., Fursova T.P., Zenina D.V., Shidlovskaya V.P., Gavrilina A.D., Shelaginova I.R.
PDF
(Rus)
No 9 (2009)
Application of pectin at milk-juice drinks manufacturing
Beregova I., Beregova I.
PDF
(Rus)
No 1 (2019)
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.
PDF
(Rus)
No 7 (2013)
Effects of milk protein on quality indices of fruit frozen desserts
Tvorogova A.A., Chizhova P.B., Kazakova N.V., Turbina I.A., Spiridonova A.V.
PDF
(Rus)
No 4 (2019)
Lactic acid lactococci as a main acid forming component
Sviridenko G.M., Shuhalova O.M.
PDF
(Rus)
No 3 (2011)
Stability of the non-milk fats emulsions
Grunskaya V.A., Korzyuk Y.V., Grunskaya V.A., Korzyuk Y.V.
PDF
(Rus)
1 - 16 of 16 Items

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