Informaçao sobre o Autor

ХАРИТОНОВ, Владимир Дмитриевич

Edição Seção Título Arquivo
Nº 12 (2004) Articles VNIMI and modernity
Nº 12 (2004) Articles Development of scientific basis of separators building
Nº 5 (2009) Articles Mikrofil'tratsiya - luchshaya al'ternativa snizheniya zagryaznennosti moloka
Nº 12 (2009) Articles Areas of scientific provision of the dairy sector
Nº 12 (2009) Articles Effects of ultra-violet irradiation on milk microbiology and properties of its components
Nº 12 (2009) Articles Principle of rational application of the membrane processes
Nº 12 (2009) Articles Technological platform of the domestic prebiotic lactulose
Nº 4 (2010) Articles The National fermented milk product kefirand its functional properties
Nº 8 (2010) Articles About precision and objectivenessof the whole milk powder quality evaluation
Nº 11 (2011) Articles Why kefir drink can't be called kefir
Nº 2 (2012) Articles Spectral analysis in the near infer-red spectrum
Nº 4 (2012) Articles Lowering of allergenic properties of milk proteins. Technological approaches
Nº 11 (2012) Articles Development of the method to remove beta-lactoglobulin from milk whey with the aid of chitosan
Nº 7 (2013) Articles Prospects of applying whey protein hydrolysates in the fermented milk products technology
Nº 7 (2013) Articles Modeling of the mixing aggregate of the centrifugal type on the basis of cybernetic approach
Nº 11 (2013) Articles Functional properties of fermented milk products with whey protein hydrolysates
Nº 11 (2013) Articles Extraction of beta-lactoglobulin from whey: application of various forms of hitosan
Nº 5 (2014) Articles Priority directions of food technologies developments
Nº 1 (2014) Articles Mechanisms of formation of the complexes of milk whey with hitozan
Nº 10 (2016) Articles Emulsifiers in the composition of aerated milk products

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