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Practical issues of curds and curds products manufacturing
Gushcha Y., Maltsev N.
Curds is the food of gods. In Russia it is for the first time produced on the semiautomatic line
ANISIMOVA S., Anisimova S.
Produced of curds the semiautomatic line
Sanitarian treatment of the equipment for curds and curds products manufacturing
Kuzina J., Manevich B., Haritonova E., Kosiyanenko T., Habibova N.
Country-style curds for school children nutrition
Artyuhova S., Tetyusheva I.
Semi-automatic line for curds production
Improvement of the curds products qualitywith the stabilizer «Geleon»
The most efficient curds production - ultra-filtration of curds coagulum
Lyalin V., Simonenko S., Rushel V.
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.
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.
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.
Items of hygiene in curds manufacturing
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.
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.
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.
Perfection from OBRAM
Fast frozen curds zapekanka
Golubeva L., Glagoleva L., Rodionova N., Smol'skii G.
The 100 better products: absolute winners
Anisimova L.
Curds production: new technologies
Lyalin V., Fedotov A., Lyalin V., Fedotov A.
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.
Innovative solution in curds manufacturing
About packing materials for curds
Fedotova O.
Treatment of the milk raw materials by membrane methods
EVDOKIMOV I., VOLODIN D., GOLOVKINA M., ZOLOTOREVA M., TOPALOV V., ANISIMOV S., VEZIRYaN A., KLEPKER V., ANISIMOV G., Evdokimov I., Volodin D., Golovkina M., Zolotareva M., Topalov V., Anisimov S., Veziryan A., Klepker V., Anisimov G.
Curds product with berries components
Shchetinin M., Kol'tyugina O., Kosynkina A., Shchetinin M., Koltyugina O., Kosynkina A.
Curds production - traditional approach and innovations from the company «Chr. Hansen»
Kulikova T., Kulikova T.
Energy efficient equipment of the company «Protemol»
The technology of soy and milk-soy curds mass
Li G., Senchenko N., Lee G., Senchenko N.
«Erhmann»: more life
ZhDANOV A., KOVALENSKIY A., ZAGIEV T., Zhdanov A., Kovalenskii A., Zagiev T.
AT-curds from subconcentrated milk
Dorotova A., Val'ter G., Dorotova A., Val'ter G.
The curds product with vegetable ingredients
Gavrilova N., Shipkova K.
Preservation of curds whey
Lepeshkin T., Polyanskaya I., Zakrepina E., Semenihina V.
Such simple, but complicated
Kashina E., Spiricheva Z., Lotysh N.
Speed - guarantee of quality Starter cultures AiBi® Golden Time for curds production for 6 hours
Equipment for curds manufacturing. Review of the present day trends
Fridenberg G.
Bacterial starters for curds production
Sorokina N., Kuraeva E., Kucherenko I., Semenihina V., Rojkova I.
The antioxidant activity of the curds masses produced with application of vegetable pastes
Magomedov M., Zhuravlev A., Titova N., Polyanskii K., Varvarina O.
Reconstruction of the curds producing department
Maltsev N.
Wonders of the curds product
Beregova I.
Trends in curds manufacturing
Fridenberg G.
Improvement of the traditional curds yield
Zenina D.
Demineralization of curds whey
Evdokimov I., Volodin D., Topalov V.
Tailoring of the products for school children
Lisin P., Kanushina Y., Lisin P., Kanushina Y.
And again about the complex food supplements
MOGIL'NYY V., Mogil'nyi V.
New possibilities in the technology of the curds product
Kapranchikov V., Kolesnikova S., Kapranchikov V., Kolesnikova S.
Baby food «Krepysh»
DRONOVA E., Dronova E.
Calculation of the rheological characteristics of curds received by ultra-filtration.
Pyatkin P., Alyukhanova O., Vodyakov V., Sysuev S., Lyalin V., Pyatkin P., Alyuhanova O., Vodyakov V., Sysuev S., Lyalin V.
Curds base for the functional paste-like product
Zobkova Z., Fursova T., Zenina D., Gavrilina A., Shelaginova I.
Soft curds with dietary fibers
Gavrilova N., Molyboga E., Demidova V.
Curds products enriched with probiotic microflora
Grunskya V., Koneva D.
Lines for curds production of the company «Protemol»
Gushcha Y.
Special features of packaging as a factor of success of sales on the milk products market
Demenko A.
Effects of microflora on the curds quality
Semenihina V., Rozhkova I., Begunova A., Shyrshova T.
Ultra-filtrated curds: quality, economy and universality
Dvornikov E.
The multi-purpose membrane plant for the dairy industry
Lyalin V.
Curds masses with spices: analysis of the preferences of the people living in Kemerovo and Kemerovo region
Davydenko V., Baimatova E.
New development of the company «Food Stabilizers»
Shabalova E.
Universal automated unit for cooling and formation of coagulum for producing curds, soft cheese and cheese of the «Rossiiskii» type
Chistova Y.
Present day trends in improvement of the traditional curds quality
Zenina D.
Improvement of the curds defrosting process
Fridenberg G., Lukashova T., Bol’shakov S.
Low lactose drinks from the protein-carbohydrate raw materials
Pashina E., Khramtsov A., Lodygin A., Pashina E., Hramtsov A., Lodygin A.
Enriched curds
Ponomarev A., Merzlikina A., Golubeva L., Ponomarev A., Merzlikina A., Golubeva L.
OBRAM at the «Dairy Industry-2011»
Existing equipment for traditional curds manufacturing
Forms of moisture binding in products based on curds
Glagoleva L., Chernousova N., Prosvirina L.
Strength of the curds structure depending on raw materials
Pirogov A., Zakharenko S., Zakharenko M., Shilov A., Zakharov S., Pirogov A., Zaharenko S., Zaharenko M., Shilov A., Zaharov S.
Biotechnology of curds products with application of the starter cultures immobilization
Gavrilova N., Chernopol’skaya N.
Effects of the modified starches on the structure of aerated curds mousses
Ryazantseva K., Agarkova E., Kruchinin A., Papahin A., Borodina Z.
Curds whey hydrolyzates for curds emulsion products
Zolotaryov N., Fedotova O., Agarkova E.
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