Іздеу

Шығарылым
Атауы
Авторлар
Practical issues of curds and curds products manufacturing
Gushcha Y., Maltsev N.
Application of ultrafiltration for the preliminary concentration of milk in curds production
Mikluh I., Dymar O.
Control of curds quality by organoleptic indices with application of neuron network
Davydova G., Potapov A.
The plant for receiving curds by the membrane method for small operations
LYaLIN V., Lyalin V.
Useful seminar for the specialists
Bykovskaya G., Bykovskaya G.
Evaluation of curds production efficiency
Shchedushnov D., Shchedushnov D.
Items of hygiene in curds manufacturing
Curds and curds products with milk whey and its components
Evdokimov I., Volodin D., Mihneva V., Zolotareva M., Golovkina M., Klepker V., Anisimov G.
Improvement of curds and curds products yield
Lyakh V., Sadovaya T., Shabanova O., Lyah V., Sadovaya T., Shabanova O.
Curds is the food of gods. In Russia it is for the first time produced on the semiautomatic line
ANISIMOVA S., Anisimova S.
Sanitarian treatment of the equipment for curds and curds products manufacturing
Kuzina J., Manevich B., Haritonova E., Kosiyanenko T., Habibova N.
Produced of curds the semiautomatic line
Country-style curds for school children nutrition
Artyuhova S., Tetyusheva I.
Semi-automatic line for curds production
The most efficient curds production - ultra-filtration of curds coagulum
Lyalin V., Simonenko S., Rushel V.
Improvement of the curds products qualitywith the stabilizer «Geleon»
Improvement of the efficiency of the membrane processing of curds whey
Babenyshev S., Jydkov V., Bratsyhin A., Mamai D., Mamai A., Hoha D.
Equipment for curds products manufacturing
Budrik V., Tihomirova N., Ivanov N.
Neutralization of the NF-concentrates of curds whey
Dykalo N., Kusin A., Shohalova V., Kostyukov E., Shohalov V.
Effects of the raw materials composition on the quality of grain curds
Zobkova Z., Zenina D., Fursova T., Gavrilina A., Shelaginova I.
Ahead to the future
Podol S., Ulkina M.
Factors improving efficiency of milk protein coagulation
Zobkova Z., Zenina D., Fursova T., Gavrilina A., Shelaginova I.
Dynamics of the process of milk whey nanofiltration
Dymar O.
Effects of the electrohydraulic treatment on the dispersity of curds whey
Kochubei-Litvinenko O., Chernyushok O., Olishevskii V., Marinin A.
Moisture-binding capacity of collagen builders
Dunchenko N., Fedorova I.
Semiautomatic feeding device ATL
Russkih V.
Ways to develop curds manufacturing
Klepker V.
Storage life of the national curds product
Rebezov M., Al'hamova G., Naumova N.
Improvement of the biological value of curds
Il'ina A., Komolova G., Golubeva L., Ponomarev A., Merzlikina A., Il'ina A., Komolova G., Golubeva L., Ponomarev A., Merzlikina A.
Pressing plant UTC: trials with receiving curds by acid-rennet method
RUSSKIKh V., FRIDENBERG G., Russkih V., Fridenberg G.
Seminar «EF^»: focus on curds products
Girinovich O.
Improvement of the efficiency of the membrane processing of curds whey
Babenyshev S., Zhydkov V., Bratsyhin A., Mamai D., Mamai A., Hoha D.
Antioxidant activity of the products of milk whey modification
Stanislavskaya E., Ponomarev A., Melnikova E., Grebenshchikov A.
Technologies of the preliminary concentrating of milk for curds production
Gushcha Y., Gusarova N.
Items of hygiene in the curds production
Study of the moisture links forms in curds with whey proteins microparticulate
Korotkov E., Ponomarev A., Melnikova E., Kuznetsova I., Stanislavskaya E.
The line for dosing and packing crumble curds
Pradun P.
The history of the curds technology development
Zobkova Z., Haritonov D., Zenina D., Fursova T., Gavrilina A., Shelaginova I.
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
Lukashova T., Fridenberg G., Fedotova O.
Improvement of the technology for reservation of curds in refrigerators
Fridenberg G., Lukashova T.
Production of curds on membrane plants: quality and profit
Drenov A., Lyalin V.
The unique line for curds production
Present day curds manufacturing
Maltsev N.
Equipment for grinding up and dispersing at curds products manufacturing
Budrik V., Fridenberg G., Agarkova Y., Gusev E., Novikov G., Berezkina K.
Amino acids composition of the curds product
Lisin P., Kanushyna Y.
Innovative solution in the curds production (on-line method of dehydration and cooling of the product)
New solutions in the frozen desserts production
Alekseenko A., Kolesnikova S.
Production of cheese and curds abroad: on-line technologies and machinery
EVDOKIMOV I., Evdokimov I.
Milk protein concentrate
Smirnova I., Pecherina V.
Curds dessert
Kryuchkova V., Klopova A., Sorokina L., Kryuchkova V., Klopova A., Sorokina L.
Efficiency of curds production by ultra-filtration
Lyalin V., Bogdanov V., Drenov A., Lyalin V., Bogdanov V., Drenov A.
Traditional technology of curds manufacturing using modern apparatus
Russkih V.
Bioprotective properties of the probiotic strains in respect of heavy metals
Zabegalova G., Polyanskaya I., Semenihina V.
Baromembrane technology of milk processing
Timkin V., Lazarev V.
Separated curds: new era
Ober S., Mayauskaite V.
Milk fat replacers «SolPro» for receiving products containing milk
Kolpakova M.
Both, effective and profitable
Gusarova N.
Separation of moisture from the curds coagulum
Klepker V., Gostishcheva E.
Intensification of the lactose crystallization process
Kostyukov D., Kulenko V., Shevchuk V., Fialkova E.
Functional-technological properties of the enriched curds
Melnikova E., Ponomarev A., Skrylnikova E., Rudnichenko E.
Biocorrectors for whey drinks
DONSKAYa G., ZAKhAROVA E., Donskaya G., Zaharova E.
Automated line for producing curds by closed method A-TL. Basic equipment
Russkih V.
Improvement of curds quality
Grunskaya V., Karimov R., Vasil’eva M.
Milk fat replacer in curds products
Kozyrev D., Kozyrev D.
Curdsproducts with sea-buckthorn
ShchETININ M., KOL'TYuGINA O., LOSKUTOVA G., DUBINETs I., Shchetinin M., Kol'tyugina O., Loskutova G., Dubinets I.
Heat sun drying of curds
Ermolaev V., Zakharov S., Ermolaev V., Zaharov S.
XMT and XTQ - new concepts for curds manufacturing
Karycheva O., Karycheva O.
Technological specialties of dry curds manufacturing
Ermolaev V., Zakharov S., Ermolaev V., Zaharov S.
Concentration of amino acids of the curds whey on the ceramic membranes
Lazarev V., Pishchikov G., Shihalev S.
Conception of receiving milk base with increased total solids content for fermented products manufacturing
Evdokimov I., Egorov O., Lodygin A.
Cryoconcentration of curds whey
Ovsyannikov V., Kraminova Y., Panchenko S.
Electrodialysis of the cheese whey and curds whey mixture in one process - it is possible
Garshina T.
The technology of the curds dessert product (pudding) with application of ultrafiltration
Gavrilova N., Votintsev Y.
Curds production: technologies and equipment
Gushcha Y.
The curds with whey protein microparticulate
Losev A., Melnikova E., Stanislavskaya E., Korotkov E.
Composition of the NF concentrates of curds whey
Shohalova V., Kuzin A., Dykalo N., Shohalov V.
Food rich with calcium
Donskaya G.
Structure of the curds product
Lipartiya I., Rogov I., Danil'chuk T.
Improvement of the curds product
Lipatriya I.
Storage of curds products in antibacterial packing material
Shalaeva A., Fedotova O.
Production of curds
Klepker V.
The curds production on the membrane plant of the company «LEF»
Kovalevskiy D., Lyalin V., Kovalevskii D., Lyalin V.
Effects of milk treatment regimes onthe composition of functional curds protein
Ponomarev A., Merzlikina A., Kurchenko V., Gavrilenko N., Ponomaryov A., Merzlikina A., Kurchenko V., Gavrilenko N.
Reconstitution of fermented milk products
ERMOLAEV V., ZAKhAROV S., Ermolaev V., Zaharov S.
Whey kvas with the amaranth extract
Sokolenko G., Polyanskii K., Vostrikova T.
Improvement of refrigerating treatment of milk and curds
Anistratova O., Anistratova O.
Drinks based on milk whey with hydrolyzed lactose and vegetable raw materials
Merzlikina A., Polyanskii K., Pronina O., Belkova M.
Refrigerated storage of the curds products
Buyanova I., Imangalieva J.
The starter culture AiBi Golden Time 20.12 FS -an innovative development for improving nutrition value of curds
New technological solutions in quark whey processing. Part 2. Application of curds whey microparticulate in the technology of fermented milk products
Losev A., Stanislavskaia E., Melnikova E.
Modern technological solutions. Automated line A-TL for curds production by the closed method
Effects of the raw materials composition on the quality of grain curds
Zobkova Z., Zenina D., Fursova T., Gavrilina A., Shelaginova I.
About curds as a national product
Zobkova Z., Zenina D., Fursova T.
Fermented milk product «Kefirnyi» with curds whey
Katkova N., Morozova V., Silko I.
Optimal parameters of neuron network for controlling curds quality
Davydova G.
Inulincontaining composition for products containing milk
Ponomarev A., Mel'nikova E., Bogdanova E., Samoilova M.
Standardization of milk and milk products according to protein content
Mikluh I., Dymar O.
Packaging of grain curds in the packet-pillow in the automated machine «Pitpak MJT»
Set-up of the automated line of the A-TL type
Russkih V.
New issues in curds manufacturing
Zobkova Z., Zenina D., Zobkova Z., Zenina D.
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