Автор туралы ақпарат

Зобкова, З С

Шығарылым Бөлім Атауы Файл
№ 1 (2003) Articles About fermented milk drinks texture
№ 2 (2003) Articles Synergism of the amarant polyphenol complexwith ascorbic acid
№ 3 (2004) Articles About introduction of new state standards
№ 4 (2004) Articles New types of milk and milk containing products(developments of the VNIMI in 2002-2004)
№ 5 (2004) Articles Milk products with vitamins
№ 7 (2004) Articles Sour cream quality
№ 6 (2004) Articles The temperature effect for parameters of fermented milkwith stabilizers
№ 3 (2005) Articles Technological and technical solutions for improving storageability of biologically active milk products
№ 11 (2005) Articles Some special features of the drinking yogurt technology
№ 5 (2006) Articles Osobennosti tekhnologii i puti uluchsheniya kachestva kislomolochnykh napitkov, vyrabatyvaemykh rezervuarnym sposobom
№ 7 (2006) Articles Proizvodstvo i puti povysheniya kachestva tvoroga
№ 3 (2006) Articles Funktsional'nye tsel'nomolochnye produkty
№ 8 (2006) Articles Sostav syr'ya i kachestvo domashnego syra
№ 9 (2006) Articles O vozdushnoy (gazovoy) faze moloka i molochnykh produktov
№ 12 (2006) Articles Some special features of the technology for heart treated (pasteurized) fermented milk products.
№ 11 (2006) Articles Stages of the glazed cake cheeses technology development
№ 1 (2008) Articles The page of a technologist
№ 2 (2008) Articles New National standard of the RF «Quark cakes coated with glaze.General technical conditions»
№ 4 (2008) Articles The page of a technologist
№ 5 (2008) Articles The page of a technologist
№ 3 (2008) Articles Quantitative immunofermentative methodfor lactoferrin determination in milk products
№ 3 (2008) Articles The page of a technologist
№ 2 (2008) Articles The page of the technologist
№ 2 (2008) Articles About balanced amino acids compositionof the quark product «Carotino»
№ 08 (2008) Articles Some special features of the grain curds manufacturing
№ 08 (2008) Articles Effects of homogenization on dispersibility of the curds proteinparticles
№ 08 (2008) Articles Effects of milk homogenizing on curds quality
№ 08 (2008) Articles About curds products enriched with nonmilk components
№ 7 (2008) Articles About bifidogenous properties of lactoferrin
№ 08 (2008) Articles About effects of the gas phase on curds quality
№ 10 (2008) Articles Question of concretizing technical regulation
№ 1 (2011) Articles Stranichka tekhnologa
№ 7 (2011) Articles Stranichka tekhnologa
№ 4 (2011) Articles The page of a technologist
№ 9 (2011) Articles The page of a technologist
№ 2 (2012) Articles Kakie poroki konsistentsii mogut vozniknut' pri proizvodstve kislomolochnykh napitkov, vyrabatyvaemykh rezervuarnym sposobom, i kak ikh predupredit'?

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