Автор туралы ақпарат

Volodin, D. N

Шығарылым Бөлім Атауы Файл
№ 3 (2012) Articles Demineralization of curds whey
№ 10 (2012) Articles Progressive approach to classic technologies
№ 2 (2013) Articles Demineralized permeate as an alternative to milk sugar
№ 9 (2013) Articles Membrane technologies in milk processing
№ 2 (2014) Articles Elecrtodialysis - an integral part of the milk whey technology
№ 3 (2014) Articles Electrodialysis - the most efficient process for milk whey demineralization
№ 10 (2014) Articles Viability of lactic acid microorganisms in the low fat probiotic ice-cream
№ 11 (2014) Articles The technology of dry demineralized milk whey replacing import has been scaled up in the dairy sector
№ 5 (2015) Articles Milk whey processing: conceptual strategy, real technologies, adequate investments, demanded products
№ 3 (2015) Articles Analysis of the market and production of the whey ingredients
№ 8 (2015) Articles Membrane processes in the technology of canned milk products
№ 2 (2016) Articles Perspective ingredients on the base of the secondary milk resources
№ 11 (2016) Articles Technology of lactose and its analogues with application of membrane and ion-exchanging processes
№ 9 (2016) Articles Membrane equipment for processing various types of milk resources
№ 2 (2017) Articles Application of whey ingredients in foods production
№ 11 (2017) Articles Membrane technologies as a base of milk whey processing in the up-to-date economic conditions
№ 2 (2018) Articles Up-to-date equipment for milk products drying
№ 5 (2018) Articles Membrane technologies for ensuring efficiency and safety of milk processing
№ 10 (2018) Articles Modern equipment for concentrating milk raw materials
№ 7 (2018) Articles Membrane processes in the milk concentrates technology
№ 11 (2018) Articles Membrane equipment: up-to-date technological solutions for production of valuerized ingredients of the milk raw materials
№ 1 (2019) Articles Factors forming the structure and consistency of milk desserts
№ 1 (2019) Articles Maintaining the most valuable
№ 4 (2019) Articles Formation of taste and aroma of mould cheeses

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