Informaçao sobre o Autor

Гаврилова, Наталья Борисовна

Edição Seção Título Arquivo
Nº 11 (2008) Articles Biothermodynamic parameters of whey
Nº 11 (2008) Articles Cheese whey powder in fermented milk dessert product
Nº 11 (2008) Articles Milk products manufacturing using membrane technologies
Nº 7 (2009) Articles Low lactose curds product for school children
Nº 9 (2009) Articles Improvement of quality and keepability of functional products.
Nº 11 (2009) Articles Fermented milk product with probiotic characteristics enriched with calcium
Nº 5 (2010) Articles Baby foods in the Siberian region
Nº 1 (2010) Articles Fermented product for functional nutrition
Nº 12 (2011) Articles Fermented milk for gerodietetic nutrition
Nº 3 (2013) Articles Milk porridges for gerodietary nutrition
Nº 12 (2013) Articles Cream-protein paste like product of functional purposes
Nº 9 (2013) Articles Technology of the product for sports nutrition
Nº 9 (2014) Articles The technology of the sour-milk product of mixed fermentation
Nº 5 (2015) Articles Improvement of the raw milk quality by introduction of the quality management system
Nº 5 (2016) Articles The technology of the curds dessert product (pudding) with application of ultrafiltration
Nº 9 (2016) Articles Professional development of milk producers due to the implementation of the project «Centers of the dairy expertise»
Nº 7 (2017) Articles Synbiotic component for functional products
Nº 12 (2017) Articles Soft curds with dietary fibers
Nº 9 (2018) Articles Biotechnology of curds products with application of the starter cultures immobilization
Nº 3 (2019) Articles The curds product with vegetable ingredients

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