Informaçao sobre o Autor

Зобкова, З С

Edição Seção Título Arquivo
Nº 1 (2003) Articles About fermented milk drinks texture
Nº 2 (2003) Articles Synergism of the amarant polyphenol complexwith ascorbic acid
Nº 3 (2004) Articles About introduction of new state standards
Nº 4 (2004) Articles New types of milk and milk containing products(developments of the VNIMI in 2002-2004)
Nº 5 (2004) Articles Milk products with vitamins
Nº 7 (2004) Articles Sour cream quality
Nº 6 (2004) Articles The temperature effect for parameters of fermented milkwith stabilizers
Nº 3 (2005) Articles Technological and technical solutions for improving storageability of biologically active milk products
Nº 11 (2005) Articles Some special features of the drinking yogurt technology
Nº 5 (2006) Articles Osobennosti tekhnologii i puti uluchsheniya kachestva kislomolochnykh napitkov, vyrabatyvaemykh rezervuarnym sposobom
Nº 7 (2006) Articles Proizvodstvo i puti povysheniya kachestva tvoroga
Nº 3 (2006) Articles Funktsional'nye tsel'nomolochnye produkty
Nº 8 (2006) Articles Sostav syr'ya i kachestvo domashnego syra
Nº 9 (2006) Articles O vozdushnoy (gazovoy) faze moloka i molochnykh produktov
Nº 12 (2006) Articles Some special features of the technology for heart treated (pasteurized) fermented milk products.
Nº 11 (2006) Articles Stages of the glazed cake cheeses technology development
Nº 1 (2008) Articles The page of a technologist
Nº 2 (2008) Articles New National standard of the RF «Quark cakes coated with glaze.General technical conditions»
Nº 4 (2008) Articles The page of a technologist
Nº 5 (2008) Articles The page of a technologist
Nº 3 (2008) Articles Quantitative immunofermentative methodfor lactoferrin determination in milk products
Nº 3 (2008) Articles The page of a technologist
Nº 2 (2008) Articles The page of the technologist
Nº 2 (2008) Articles About balanced amino acids compositionof the quark product «Carotino»
Nº 08 (2008) Articles Some special features of the grain curds manufacturing
Nº 08 (2008) Articles Effects of homogenization on dispersibility of the curds proteinparticles
Nº 08 (2008) Articles Effects of milk homogenizing on curds quality
Nº 08 (2008) Articles About curds products enriched with nonmilk components
Nº 7 (2008) Articles About bifidogenous properties of lactoferrin
Nº 08 (2008) Articles About effects of the gas phase on curds quality
Nº 10 (2008) Articles Question of concretizing technical regulation
Nº 1 (2011) Articles Stranichka tekhnologa
Nº 7 (2011) Articles Stranichka tekhnologa
Nº 4 (2011) Articles The page of a technologist
Nº 9 (2011) Articles The page of a technologist
Nº 2 (2012) Articles Kakie poroki konsistentsii mogut vozniknut' pri proizvodstve kislomolochnykh napitkov, vyrabatyvaemykh rezervuarnym sposobom, i kak ikh predupredit'?

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