Автор туралы ақпарат

Zenina, D. V

Шығарылым Бөлім Атауы Файл
№ 4 (2012) Articles Improvement of the traditional curds yield
№ 5 (2012) Articles Present day trends in improvement of the traditional curds quality
№ 9 (2012) Articles Promising technological solutions: extension of curds storage life
№ 9 (2012) Articles About some parameters of the process of isolation lactoferrine from milk
№ 6 (2013) Articles Choice of the rational range of fresh milk products
№ 12 (2013) Articles Application of transglutaminase at yogurt production
№ 5 (2014) Articles Effects of the microbial transglutaminase on the processes of milk protein modification at yogurt production
№ 8 (2014) Articles About technical regulation of fresh milk products manufacturing in the territory of the Customs Union
№ 4 (2015) Articles Dependence of the sour-milk structural-mechanical characteristics on the proteins composition of milk modified by transglutaminase
№ 3 (2015) Articles Criteria of assessment of safety of the milk products with transglutaminase
№ 8 (2015) Articles Development of the healthy milk products technologies: up-to-date methodologies
№ 1 (2016) Articles About curds as a national product
№ 2 (2016) Articles The history of the curds technology development
№ 3 (2016) Articles Factors improving efficiency of milk protein coagulation
№ 6 (2016) Articles Effects of the raw materials composition on the quality of grain curds
№ 5 (2016) Articles Criteria of the efficiency of transglutaminase effects on the sour cream quality
№ 4 (2016) Articles Biotechnological and microbiological aspects of producing curds with extended shelf life
№ 6 (2016) Articles Effects of lactoferrine on the contamination of sour cream with Salmonella typhimunium
№ 7 (2016) Articles Effects of the raw materials composition on the quality of grain curds
№ 10 (2016) Articles About complex application of the foods supplements that stabilize consistency and modify milk protein in yogurt
№ 10 (2016) Articles Medical-biological assessment of the curds with transglutaminase
№ 9 (2016) Articles Vliyanie laktoferrina na kontaminatsiyu smetany kishechnoy palochkoy
№ 2 (2017) Articles Effects of food supplements and functional ingredients on the fresh milk products quality
№ 4 (2017) Articles Effects of the enzyme modification on the fractions composition of curds and whey protein
№ 3 (2017) Articles Special issues of using food supplements in the fermented milk products
№ 1 (2017) Articles Investigation of antimicrobial properties of bitulincontaining extract in milk products
№ 10 (2017) Articles Special features of the Russian yogurt technology
№ 5 (2018) Articles Impacts of the storage time on the antioxidant activity of the fortified yogurt
№ 4 (2018) Articles Selection of the rationalconditions for production of the yogurt enrichedwith bioflavonoids
№ 3 (2018) Articles Selection of the sources of biologically active substances for functional fermented milk products
№ 3 (2019) Articles Curds base for the functional paste-like product
№ 2 (2019) Articles Fermented milk products as a component of functional nutrition
№ 4 (2019) Articles Selection of the antioxidants complex for the milk systems using physical-chemical methods

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