Автор туралы ақпарат

ФЕДОТОВА, Ольга Борисовна

Шығарылым Бөлім Атауы Файл
№ 2 (2004) Articles Improvement of milk products quality
№ 12 (2004) Articles Research and development of packaging materials .
№ 6 (2009) Articles About new properties of package for milk and milk products
№ 12 (2009) Articles Areas of scientific provision of the dairy sector
№ 7 (2012) Articles About packing materials for curds
№ 7 (2012) Articles Storage of curds products in antibacterial packing material
№ 1 (2013) Articles New trends in milk products packaging
№ 9 (2013) Articles Labeling of a package (stopper means)
№ 1 (2014) Articles Thermoformed tare with antimicrobial properties
№ 4 (2014) Articles Technical Regulation of the Customs Union 005/2011 «About safety of package»
№ 1 (2015) Articles Study of the physical effects on the microbiological indices of the surface of the modified packaging material
№ 1 (2015) Articles Study of the bactericide effects of the ultra-high frequency field and antimicrobial thermoformed rigid consumers' tare on the sanitary significant microflora of the packed curds
№ 6 (2015) Articles Application of spices to control organoleptic characteristics of fermented milk products with flour
№ 6 (2016) Articles Effects of the packaging materials composition on organoleptic properties and keepability of milk products
№ 1 (2016) Articles Non-traditional approach to the decontamination of food package
№ 7 (2016) Articles Typological selection of the starter cultures for the milk-multigrain compositions
№ 10 (2016) Articles Emulsifiers in the composition of aerated milk products
№ 1 (2017) Articles About indices of quality of the packaging materials and packaging and their control
№ 1 (2017) Articles Investigation of antimicrobial properties of bitulincontaining extract in milk products
№ 8 (2017) Articles Curds whey hydrolyzates for curds emulsion products
№ 1 (2018) Articles Chemical risks at the thermoformed package receiving in the process of milk products manufacturing
№ 3 (2018) Articles Milk-flour fermented products without gluten. Scientific-technological aspects of development
№ 8 (2018) Articles Development of the technology of the aerated curds product with whey proteins hydrolysate

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