Іздеу

Шығарылым
Атауы
Авторлар
To the item of fraction composition of goat milk
Dymar O., Smolyak T., Senchenko T., Efimova E.
Falsification of milk products fat phase. The method to detect animal fats
Yurova E., Zhizhin N.
Actual problems of production and consumption of the tropic oils
Pavlova I., Koblitskaya M.
To the item of identification of the fatty acids and protein composition of raw milk
Ponomarev A., Mel’nikova E.
Typological selection of the starter cultures for the milk-multigrain compositions
Makarkin D., Fedotova O.
Standardization of the indices of quality and identifying characteristics of raw milk
Yurova E.
Cream-protein paste like product of functional purposes
Gavrilova N., Kosheleva E.
Milk whey processing by electrodialysis
Garshina T.
Study of whey composition. Possibilities of the capillaryelectrophoresis method
Khramtsov A., Brykalov A., Pilipenko N., Golovkina E., Hramtsov A., Brykalov A., Pilipenko N., Golovkina E.
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.
Errors of the system for controlling quality of the products with combined composition of fat phase
Topnikova E., Danilova E.
Identification of raw milk. Confirmation of the compliance with the requirements of the TP TC 033/2013
Yurova E.
Criteria of the efficiency of transglutaminase effects on the sour cream quality
Haritonov V., Zobkova Z., Fursova T., Zenina D., Gavrilina A., Shelaginova I., Shefov D.
Milk whey concentrate fortified with essential nutrients
Suyuncheva B., Mizireva E., Grigoryan R., Lodygina S., Hramtsov A.
Effects of temperature on oxidative-reduction processes in milk-vegetable compositions
Donskaya G., Pushkina N.
Express-methods to control milk composition: pluses and minuses
Lepilkina O., Tetereva L.
Milk fat replacers for ice−cream
Tvorogova A., Samoylov A., Tvorogova A., Samoilov A.
Reindeer milk - biological valuable product
STEPANOV K., Stepanov K.
Qualitycharacteristic of condensed milk with sugar
Svyatkina L., Gomza M., Andruhova V.
Imported pedigree cattle population on the territory of the Russian Federation
Sharkaeva G., Sharkaev V., Zhilkina A.
The rules of labeling. Replies to the questions from enterprises
Makeeva I., Stratonova N., Smirnova J.
New poly-component fermented milk product
Sokolova O.
Whey drinks with vegetable components
Hramtsov A., Brykalov A., Pilipenko N.
Amino acids composition of the curds product
Lisin P., Kanushyna Y.
InFatTM - closer to mother's milk
Snegova V., Snegova V.
Assessment of the fatty acids composition of themilk fat replacers
Stepycheva N., Vasina N., Kulikova A.
Matrix method for calculating milk products formulae
Lisin P., Chernopolskaya N., Esipova M., Walter G., Rodenko Y.
Vitamins value of cow milk during first milking
Vyaizenen G., Golovei V., Vyaizenen A., Lashmanov A.
Milk replacers of the GK «Mologa» - the products of the XXI century
New concentrated product for gerodietetic purposes
Strizhko M., Radaeva I., Turovskaya S., Malova T., Chervetsov V., Galstayn A.
Food composition from cheese whey
Ponomarev A., Rudnichenko E., Mel’nikova E., Muradova O.
About milk products adulteration
Svyatkina L., Andrukhova V., Svyatkina L., Andruhova V.
Falsification of milk with water
Tetereva L., Lepilkina O., Shutov V., Tetereva L., Lepilkina O., Shutov V.
Refrigerated storage of the curds products
Buyanova I., Imangalieva J.
Simple solutions for standard situations
Beregova I.
Chemical composition of milk produced by cows of different breeds
Ponomarev A., Melnikova E., Dolmatova O., Klyuchnikova D., Bogdanova E., Popova E.
Curds product «Stimulus» with functional vegetable components
Reshetnik E., Maksimyuk V., Utochkina E.
Trends in formation of fresh milk products variety
Zobkova Z.
About the role of products from whey
Volkova T.
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.
The cold dessert of the hot season
Lapshyna L.
Development of milk goats breeding base in Russia
Grigoryan L., Khatataev S.
Altai fermented milk chegen
Bukachakova L., Arsenieva T.
Identification of fat phase of sour cream by GLC method
Svyatkina L., Andruhova V.
Analysis of milk quality according to amino acids and vitamins compositions
Chirkin V., Shumskii N., Polyanskii K.
Role of the phyto feed supplement in the milk proteins synthesis
SEMENOV S., Semenov S.
Assessment of the fatty acids composition of milk fat
Stepycheva N., Vasina N., Petrova S.
Optimization of composition of the emulsion paste like milk products
Agarkova E., Kruchinin A., Ryazantzeva K.
Falsification of the fat phase of milk products with non-milk oils
Yurova E.
Standard sample of the citric acid
Kulev D., Nikolaev A., Osintseva E., Kremleva O.
Milk that we drink
Tyrsin Y.
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.
Dry polycomponent product on milk basis for gerodietetic nutrition: model and real fat composition
PETROV A., BORISOVA A., Petrov A., Borisova A.
Cells and enzymes composition of colostrum
Koryakina L., Stepanov K., Pavlova A.
Biological activity of the fermentative hydrolyzates of milk whey proteins
Golovach T., Kravtsova O., Dudchik N., Kurchenko V.
Determination of adulteration of the fat phase of milk products with vegetable oils
Gavrilov G., Filippov A., Gavrilov B., Kuteneva N., Garuskova N., Shmarov T.
The canned milk product with sugar and starch treacle
Gnezdilova A., Kurenkova L.
Impact of fat in cows' ratio on milk productivity and technological characteristics of milk
Petrov O.
Fermented milk for gerodietetic nutrition
Gavrilova N., Danilova N., Gavrilova N., Danilova N.
Milk containing product «Master Sgushchenov»
KOSOVA I., Kosova I.
The curds product with vegetable ingredients
Gavrilova N., Shipkova K.
Standardization of the fatty acids composition: problems and solutions
Topnikova E.
Нәтижелер 62 - 1/62
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