Іздеу

Шығарылым
Атауы
Авторлар
№ 1 (2019)
Factors forming the structure and consistency of milk desserts
Evdokimov I., Kulikova I., Misyura V., Volodin D., Semenova I., Pilipenko D.
PDF
(Rus)
№ 1 (2016)
The curds with whey protein microparticulate
Losev A., Melnikova E., Stanislavskaya E., Korotkov E.
PDF
(Rus)
№ 7 (2012)
Processing of raw milk materials with application of ultra-filtration
Mikluh I.
PDF
(Rus)
№ 7 (2010)
Prospects of milk whey application
Dudnikova O., Lodygin A., Hramtsov A.
PDF
(Rus)
№ 2 (2009)
Effects of skim milk powder on rheological properties of coagulum
Grunskaya V., Korzyuk Y., Grunskaya V., Korzyuk Y.
PDF
(Rus)
№ 4 (2018)
Some technological aspects ofreceiving cow milk whey proteins8. Receiving of angiogenin
El’chaninov V.
PDF
(Rus)
№ 9 (2015)
Microparticulation of curds whey
Losev A., Ponomarev A., Mel’nikova E., Stanislavskaya E.
PDF
(Rus)
№ 7 (2013)
Microparticulated whey proteins in the technology of symbiotic products
Ponomarev A., Podgornyi N., Melnikova E., Losev A.
PDF
(Rus)
№ 7 (2012)
Ways of the efficient application of whey
Gavrilov G., Kravchenko E.
PDF
(Rus)
№ 10 (2009)
Condensed non-fat canned milks with microparticulated whey proteins
Smirnova I., Manylov S., Rumyantseva E., Smirnova I., Manylov S., Rumyantseva E.
PDF
(Rus)
№ 9 (2017)
ProteOmics of dairying
Hramtsov A.
PDF
(Rus)
№ 3 (2015)
Application of milk whey proteins in the production of fermented milks
Gordienko L., Evdokimov I., Gorlacheva S.
PDF
(Rus)
№ 4 (2012)
Improvement of the traditional curds yield
Zenina D.
PDF
(Rus)
№ 12 (2009)
Efficient technologies of milk whey application
Donskaya G., Fridenberg G., Donskaya G., Fridenberg G.
PDF
(Rus)
№ 3 (2015)
Some technological aspects of receiving whey proteins of cow milk. 2. Production of milk whey and products fortified with whey proteins
El’chaninov V.
PDF
(Rus)
№ 2 (2013)
Future technology for the dairy industry. DSS Silkeborg AS
PDF
(Rus)
№ 5 (2011)
Milk protein concentrates in the products with foam like structure
Prosekov A., Ivanova S., Smetanin V., Prosekov A., Ivanova S., Smetanin V.
PDF
(Rus)
№ 10 (2009)
Curds dessert
Kryuchkova V., Klopova A., Sorokina L., Kryuchkova V., Klopova A., Sorokina L.
PDF
(Rus)
№ 2 (2017)
Some technological aspects of receiving whey proteins of cow milk. 6. The technologies of the direct isolation of minor whey proteins from raw milk
Elchaninov V.
PDF
(Rus)
№ 1 (2015)
Milk products enriched with whey proteins. Technological aspects of developing
Bannikova A., Evdokimov I.
PDF
(Rus)
№ 11 (2012)
Milk albumin - a high quality protein semi-finished product
Volkova T.
PDF
(Rus)
№ 9 (2011)
Protein basis for the milk dessert
Shchetinin M., Kol'tyugina O., Plutakhina E., Shchetinin M., Koltyugina O., Plutahina Y.
PDF
(Rus)
№ 4 (2017)
Some technological aspects of receiving cow milk whey proteins 7. Receipts of immunoglobulin and glicomacropeptide
Elchaninov V., Koval A., Belov A.
PDF
(Rus)
№ 2 (2015)
Functional and technological properties of whey protein products: effects of the changes of environmental conditions and type of treatment
Bannikova A., Evdokimov I.
PDF
(Rus)
№ 6 (2012)
Natural complex supplement «Stamix Lact» - a new way of life
Shabalova E.
PDF
(Rus)
№ 1 (2010)
Nanotechnologies of transforming lactose into clusters of bifidogenous concentrates
LODYGIN A., DONSKOY N., RODNAYa A., VARDANYaN A., Lodygin A., Donskoi N., Rodnaya A., Vardanyan A.
PDF
(Rus)
№ 10 (2009)
Curds production: new technologies
Lyalin V., Fedotov A., Lyalin V., Fedotov A.
PDF
(Rus)
№ 9 (2016)
Some technological aspects of receiving whey proteins of cow milk. 5. Production of lactoferrine and lactoperxidase
Elchaninov V., Koval A., Belov A.
PDF
(Rus)
№ 2 (2015)
Some technological aspects of receiving cow milk whey proteins. 1. Introduction. Principle strategies of the group division of whey proteins and caseins
Elchaninov V., Koval A., Belov A.
PDF
(Rus)
№ 4 (2012)
Lowering of allergenic properties of milk proteins. Technological approaches
Kurchenko V., Golovach T., Kruglik V., Haritonov V., Agarkova E.
PDF
(Rus)
№ 1 (2010)
Curds production: new technologies
LYaLIN V., FEDOTOV A., Lyalin V., Fedotov A.
PDF
(Rus)
№ 6 (2016)
New items in the traditional - universal milk protein POWER LETFORMEAL 70, 80
Kuznetsova L.
PDF
(Rus)
№ 12 (2014)
Glycolising of proteins in the baby foods
Bednyh B., Gapparov M., Nikolskaya G., Sokolov A., Ramanauskas I., Kiselev A.
PDF
(Rus)
№ 7 (2012)
Prebiotic concentrate based on demineralized whey
Hramtsov A., Lodygin A., Ponomarev V.
PDF
(Rus)
№ 7 (2010)
Molecular distribution of proteins at ultra-concentrating of whey
Krasnoshtanova A., Popov V., Rytchenkova O.
PDF
(Rus)
Нәтижелер 35 - 1/35
Сыбырсөздер:
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  • Ағылшын предлогтары мен одақтары еленбейді
  • Әдепкі бойынша іздеу барлық негізгі сөздер үшін жасалады (агенс AND экспериенцер)
  • Белгілі бір терминді табу үшін OR қолданыңыз. білім беру OR оқыту
  • мысалы, күрделі сөз тіркестерін жасау үшін жақшаларды қолданыңыз. мұрағат ((журналдар OR конференциялар) NOT диссертациялар)
  • Нақты фразаны табу үшін, мысалы, тырнақшаларды қолданыңыз. "ғылыми зерттеулер"
  • сөзді - (сызықша) немесе not операторының көмегімен алып тастаңыз; мысалы. сұлулық байқауы< / em > немесе сұлулық байқауы< / em > < / li>
  • мысалы, нұсқа ретінде * қолданыңыз. ғылым* "ғылыми","ғылыми"және т. б. сөздерді қамтиды< / li> < / < / к-сі>

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