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Атауы
Авторлар
Milk processing: results of 2016
Rybalova T.
Structure stabilizers for the products containing milk
Sokolova O., Agarkova E.
Mathematical modelling of the milk products homogenization process with application of Markov's chain
Hvostov A., Zhuravlev A., Boger A., Shipilova E., Polyansky K.
Dry and frozen concentrated starters
Furik N., Zhabanos N., Vasilenko S.
Up-grading of the drying plants for milk products
Kuznetsov P., Gabrielova V., Mertin P.
Milk products for pregnant women and feeding mothers
Felik S., Antipova T., Kuznetsov V., Simonenko S., Sin’ko T.
Management of the process of the microflora growth in the fermented milk products
Skiba M., Mitin V.
Improvement of the set fermented milk products manufacturing
Smirnova I., Hatminskaya M., Afanasieva E.
To the items of efficiency of dry milk products reconstitution
Strizhko M., Semipyatnyi V., Radaeva I., Turovskaya S., Karapetyan V., Malova T., Galstyan A.
An exceptional industrial solution for whey microparticulation
Smolnikov N.
Rapid detection of pathogenic microorganisms. The system of molecular analysis «3M TM Molecular Detection System»
Bogdanova E., Sokolov D., Sokolov M.
Fermented milks with reduced allergenity for children
Antipova T., Felik S., Kuznetzov V., Simonenko S., Ponomareva N., Melnikova E.
Moisture-binding capacity of collagen builders
Dunchenko N., Fedorova I.
Up-to-date equipment for dry milk products manufacturing
Kuznetsov P., Smokotin E., Ogarkov V., Urvantsev V.
Taste and aroma supplements «Stabicream» on the basis of natural butter for foods of economy class
Butakov K.
Solar refrigerator of adsorptive type
Samson I., Echarri R., Sergievskii E.
The Ryazan’ region
Ovodkov Y.
Complex solutions from the company «Russkaya Trapeza»
«Producing» health with the help of the starter cultures «AiBi»
Milk products market prospects for the current 10 years
Prospects of the functional food products development
Kryuchkova V., Kontareva V., Shramko M., Evdokimov I., Kryuchkova V., Kontareva V., Shramko M., Evdokimov I.
New developments of the All-Russian Dairy Research Institute (VNIMI): milk products technologies based on the baro-membrane methods
Agarkova E., Fridenberg G., Agarkova E., Fridenberg G.
Application of buttermilk concentrate for fermented products manufacturing
OSTRETsOVA N., GROMOVA O., Ostretsova N., Gromova O.
Global trends in fluid milk products consumption
Amendments to the «TechnicalRegulation on Milk and Milk products» related with requirements to babyfoods
KON' I., KONOVALOVA L., GEORGIEVA O., Kon' I., Konovalova L., Georgieva O.
Forms of moisture binding in products based on curds
Glagoleva L., Chernousova N., Prosvirina L.
Strength of the French agroindustrial sector is in the equipment manufactured in France
Protein structure forming and thickening agents
Kravchenko E., Zahlestnyh V.
Baby food «Krepysh»
DRONOVA E., Dronova E.
Global trends in fluid milk products consumption
Effects of vegetable oils on quality and safety of milk containing products
Pavlova I., Pavlova I., Dolganova N., Koblitskaya M., Dolganova N., Koblitskaya M.
Improvement of quality and keepability of functional products.
Gavrilova N., Pas'ko O., Khitrik S., Gavrilova N., Pas'ko O., Hitrik S.
Immunoglobulin G and lactoperoxidase contents in milk products
Il'ina A., Ovchinnikova O., Komolova G., Il'ina A., Ovchinnikova O., Komolova G.
Special oils for vegetable cream
Alekseenko A., Kolesnikova S., Alekseenko A., Kolesnikova S.
About implementation of the Technical Regulation on fresh milk products
Zobkova Z., Zobkova Z.
Phage monitoring at a milk processing plant
Polyanskaya I., Semenihina V.
Concentrated milk with milk fat replacers in Armenia
Beglaryan A., Grigoryan M.
Perspectives of transition on the principles of the best available technologies
Kuzin A., Grunskaya V., Ostretsova N., Builova L., Shohalov V.
New standards in the field of the organoleptic analysis of foods
Zavorohina N.
Milk production and processing in Brazil
Kozlova L.
The Russian classic
Kashina E.
Infinity is not a bound
Direct-vat-starters «Idgea» for milk products manufacturing
Gubina I.
«Podvorie» - only natural milk products
Dyatlov D.
Falsification of the fat phase of milk products with non-milk oils
Yurova E.
Antibiotic activity of the lactic acid cultures against salmonella
Polyanskaya I., Teraevich A., Topal O., Semenihina V.
Application of the enzyme «Lactafree» in the low lactose products manufacturing
Trushnina Y.
Requirements to the safety of milk and milk products given in the Technical Regulation of the Customs Union. Principle issues. Disputable moments
Sviridenko G.
Application of food supplements and ingredients in the dairy industry
Tihomirova N.
Functional properties of fermented milk products with whey protein hydrolysates
Koroleva O., Agarkova E., Botina S., Nikolaev I., Ponomareva N., Melnikova E., Haritonov V., Prosekov A., Kruchinin A., Krohmal M., Berezkina K., Rozhkova I., Raskoshnaya T., Yurova E., Zhizhin N.
Food ingredients and innovative technologies in the manufacture of products for healthy nutrition
Kulyov D.
Yeasts in the dairy sector This is a review containing data about taxonomy and existing methods of yeasts identification
Ryabtseva S., Anisimov G., Skripnjuk A.
About results of the independent expertise of milk products quality
Bioconversion of milk whey constituents
Krasnikova L., Markelova V.
The Tver’ region
Porfirov P.
The Moscow region
Savenko N.
CheaslyFC-PC - the concept of fresh fermented milk products manufacturing from the company SPX
The methods of the DNA technologies for the vegetable raw materials identification in milk products
Prosekov A., Mudrikova O., Bulavina A., Arkhipov A., Prosekov A., Mudrikova O., Bulavina A., Arhipov A.
Methods for detecting streptomycin and levomycetin in milk and milk products
Malinina Z., Makeeva L.
Milk products market prospects for the current 10 years
Application of phytosterols in fat and oil products
Ipatova L., Kochetkova A., Ipatova L., Kochetkova A.
Free fat in the milk based products: new items in the methodology of its determination
Petrov A., Borisova A., Smirnova S., Pukhova N., Chervetsov V., Pankina N., Petrov A., Borisova A., Smirnova S., Puhova N., Chervetsov V., Pankina N.
Foam generation of milk raw materials
IVANOVA S., Ivanova S.
Structure former-emulsifier of the food grade «Lactral-F»
ZAKhLESTNYKh V., SMIRNOV N., Zahlestnyh V., Smirnov N.
Application of the high pressure homogenization in the dairy sector
One can hardly spoil porridge with butter
SNEGOVA V., Snegova V.
Milk protein concentrate
Smirnova I., Pecherina V.
Protein components of the products for children and school children
FELIK S., ZOLOTIN A., ANTIPOVA T., Felik S., Zolotin A., Antipova T.
Improvement of the curds products qualitywith the stabilizer «Geleon»
Milk products «For the whole family»
Once more about «non-milk» milk products
Bushueva I., Bushueva I.
Genotype and metabolic characteristics of the Enterococcus bacteria isolated from milk products
Botina S., Semenikhina V., Rozhkova I., Botina S., Semenihina V., Rozhkova I.
What restrains functional products market developmentin Russia
Gulyaev M., Gulayev M.
Equipment for dairy butter and products from it
Gerstenberg Kerkebi P., Gerstenberg Kerkebi P.
Honey in the symbiotic fermented milkfor school children
Mkrtchyan E., Buylova L., Mkrtchyan E., Builova L.
The curds product with vegetable ingredients
Gavrilova N., Shipkova K.
Principle approaches to reduction of thermal effects in the technologies for dry milk products manufacturing. Part 1. Initial milk treatment
Dymar O.
Conception of receiving milk base with increased total solids content for fermented products manufacturing
Evdokimov I., Egorov O., Lodygin A.
Inhibitory substances. Intergovernmental standard GOST 23454-2016 «Milk. Methods for determination of inhibitory substances»
Sviridenko G., Zaharova M.
Changes in the multicomponent mixtures in the course of technological treatment
Polovyanova A., Ereshova V., Shramko M., Lapshenkova Y.
Dairy cattle breeding: feeding, milk productivity and quality of the products received
Privalo O., Veretennikova V.
Success of the bacterial cultures AiBi® on the China milk market
Application of the bromelithium cooling machines for ice water production
Aleksikov I., Krasnov M., Ovchinnikov A.
Items of safety of the fermenting preparations application
Bagryantseva O., Shatrov G., Arnautov O.
Healthy nutrition of children - guarantee of the nation health
Bugrova I.
Immunoprophylaxis of the infection diseases with the aid of fermented milk products
Polyanskaya I., Semenihina V.
To govern time is the principle by which protective cultures AiBi® work
Belkova M.
Independent expertise of fermented milk products according to the probiotic activity
Polyanskaya I., Semenihina V., Zabegalova G.
«PITERPROM SZ» - new developments. Targets, search, solutions
Gavricheva O.
Foreign economic activity of the Customs Union
Rybalova T.
The milk beverage «Primorskii»
Kalenik T., Medvedeva E., Golovkova E.
Evaluation of application of the infra-red thermogravimetric method for measuring mass share of moisture in milk products
Golynets O., Shemetova N., Moskovkin D.
Milk whey in functional products
Donskaya G., Fridenberg G.
Seminar of the company «EFCO»: a fresh view at spreads manufacturing
Girinovich O., Girinovich O.
Milk with stabilizing systems MAk
Beregova I.
Pankratov N.V., Burykina E.A. The plant A1-OP24: capacity increasing and reduction of losses
Razgulyaev A., Burykin A., Samsonov V., Pankratov N., Burykina E.
The Kursk region
Drozdov V.
Special offer!
«FrutoNyanya» - for babies
Bykovskaya G., Bykovskaya G.
Proteolitic properties of raw milk
Proshkina T., Belov A., Shalimova E., Proshkina T., Belov A., Shalimova E.
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