Pesquisa

Edição
Título
Autores
Nº 12 (2015)
Reconstruction of the workshop for the dairy butter and spread production
Gushcha Y.
PDF
(Rus)
Nº 10 (2012)
Sour cream and sour cream products: how to get consistency and structure and keep natural features
Svistun N.
PDF
(Rus)
Nº 7 (2010)
Comments of the Typical Technological Instruction on the standard for milk and cream concentrated with sugar
Petrov A., Radaeva I., Galstyan A., Turovskaya S., Illarionova E.
PDF
(Rus)
Nº 9 (2016)
Vliyanie laktoferrina na kontaminatsiyu smetany kishechnoy palochkoy
Haritonov D., Zobkova Z., Fursova T., Zenina D., Gavrilina A., Shelaginova I., Blinova T., Zdorovtsova A.
PDF
(Rus)
Nº 7 (2013)
Microparticulated whey proteins in the technology of symbiotic products
Ponomarev A., Podgornyi N., Melnikova E., Losev A.
PDF
(Rus)
Nº 2 (2012)
Effects of pectin on the properties of the fermented cream biocorrector
SMIRNOVA N., Smirnova N.
PDF
(Rus)
Nº 6 (2011)
Constituents for milk products from the company DSM Food Specialties (The Netherlands)
PDF
(Rus)
Nº 9 (2009)
Smychka=Plava
Livanov V., Livanov V.
PDF
(Rus)
Nº 4 (2019)
Application of whey protein in the production of cream mass of lowered sugar capacity
Magomedov G., Plotnikova I., Magomedov M., Polyanskii K., Pisarevskii D.
PDF
(Rus)
Nº 11 (2016)
Production recording. Recalculation of the norms of the raw milk materials applied for sour cream production
Fokina N., Stepanova B.
PDF
(Rus)
Nº 5 (2015)
The on-line method of preparing cream for churning
Rattur E., Kulenko V., Chervetsov V.
PDF
(Rus)
Nº 3 (2013)
Moisture-binding capacity of collagen builders
Dunchenko N., Fedorova I.
PDF
(Rus)
Nº 5 (2012)
Ice cream production: effects of fat basis
Roshchupkina N., Rogozhkina E., Predybailo A.
PDF
(Rus)
Nº 1 (2010)
Technology of the low fatsour cream
EVDOKIMOV I., VOLODIN D., ZOLOTAREVA M., MIKhNEVA V., Evdokimov I., Volodin D., Zolotareva M., Mihneva V.
PDF
(Rus)
Nº 2 (2009)
Vegetable cream based on special oils AKK
Snegova V., Snegova V.
PDF
(Rus)
Nº 3 (2019)
Effects of transglutaminase on sour cream stability
Skokova O., Chekanova Y.
PDF
(Rus)
Nº 7 (2016)
Production recoding Recalculation of the norms for raw materials expenditures for cream production
PDF
(Rus)
Nº 4 (2015)
Microparticulate of whey proteins in the low lactose ice-cream
Ponomarev A., Mel’nikova E., Popova E.
PDF
(Rus)
Nº 1 (2012)
Import and export of milk whey and casein
GOROShchENKO L., Goroshchenko L.
PDF
(Rus)
Nº 3 (2012)
Solutions from the company Butter Buds -taste of natural sour cream for the sour cream product price
Osad’ko M.
PDF
(Rus)
Nº 1 (2010)
National standard on condensed milk and cream
PETROV A., RADAEVA I., GALSTYaN A., MAKEEVA I., TUROVSKAYa S., Petrov A., Radaeva I., Galstyan A., Makeeva I., Turovskaya S.
PDF
(Rus)
Nº 3 (2009)
Special oils for vegetable cream
Alekseenko A., Kolesnikova S., Alekseenko A., Kolesnikova S.
PDF
(Rus)
Nº 1 (2018)
Import and export of milk products (The code ТН ВЭД 04.02)
Goroshchenko L.
PDF
(Rus)
Nº 5 (2016)
Prices on the Russian market of milk products
Goroshchenko L.
PDF
(Rus)
Nº 4 (2015)
Whipping cream with increased level of protein. Sensor and instrumental analysis
Bannikova A., Evdokimov I.
PDF
(Rus)
Nº 12 (2012)
Milk proteins in the ice cream technology
Mel’nikova E., Ponomarev A., Popova E.
PDF
(Rus)
Nº 4 (2012)
Starter cultures of the company «Chr. Hansen» for sour cream production
Sokolova O.
PDF
(Rus)
Nº 11 (2010)
Import and export of milk products (code TN VED 04.02 and TN VED 04.03)
Goroshchenko L., Goroshchenko L.
PDF
(Rus)
Nº 3 (2009)
Up-to-date solution of the sour cream product quality problem
Belkova M., Belkova M.
PDF
(Rus)
Nº 12 (2017)
Import and export of milk products (the codes ТН ВЭД 04.01)
Goroshchenko L.
PDF
(Rus)
Nº 1 (2016)
Import and export of milk and cream (The codes ТН ВЭД 04.01 and ТН ВЭД 04.02)
Goroshchenko L.
PDF
(Rus)
Nº 1 (2015)
Import and export of milk and cream
Goroshchenko L.
PDF
(Rus)
Nº 11 (2012)
Synbiotic ice cream
Mel’nikova E., Muradova O., Ponomarev A., Rudnichenko E.
PDF
(Rus)
Nº 5 (2012)
Surface tension of milk products
Burykin A.
PDF
(Rus)
Nº 6 (2010)
The 100 better products: absolute winners
Anisimova L.
PDF
(Rus)
Nº 2 (2017)
Dry cream: the past, present and future
Radaeva I., Galstyan A., Turovskya S., Illarionova E., Petrov A.
PDF
(Rus)
Nº 5 (2016)
The rheological characteristics of the ice cream mixture containing NF-curds whey concentrates
Shokhalova V., Kusin A., Shokhalov V.
PDF
(Rus)
Nº 12 (2014)
Import and export of milk and cream
Goroshchenko L.
PDF
(Rus)
Nº 3 (2012)
Some calculations for the physical model of the homogenization process
Burykin A.
PDF
(Rus)
Nº 6 (2010)
Review of the market of milk products with extended shelf life
Avchuhova A.
PDF
(Rus)
Nº 9 (2016)
Kontsentrat syvorotochnykh belkov dlya smetannogo produkta
Morozova V., Boburkova L., Katkova N.
PDF
(Rus)
Nº 6 (2016)
Effects of lactoferrine on the contamination of sour cream with Salmonella typhimunium
Haritonov D., Zobkova Z., Fursova T., Zenina D., Gavrilina A., Shelaginova I., Blinova T., Zdorovtsova A.
PDF
(Rus)
Nº 3 (2014)
Milk products with extended shelf life
Pogosyan D.
PDF
(Rus)
Nº 10 (2012)
Identification of fat phase of sour cream by GLC method
Svyatkina L., Andruhova V.
PDF
(Rus)
Nº 12 (2011)
Import and export of milk products
Goroshchenko L., Goroshchenko L.
PDF
(Rus)
Nº 11 (2016)
Import and export of milk products (the codes TH ВЭД 04.01 and ТН ВЭД 04.02)
Goroshchenko L.
PDF
(Rus)
Nº 5 (2016)
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.
PDF
(Rus)
Nº 1 (2013)
Fermented ice cream with lactulose
Ryabtseva S., Ahmedova V., Bratsyhina M.
PDF
(Rus)
Nº 12 (2012)
Import and export of milk products (code ТН ВЭД 04.01)
Goroshchenko L.
PDF
(Rus)
Nº 11 (2011)
Import and export of milk products
Goroshchenko L.
PDF
(Rus)
Nº 10 (2009)
Sour cream product
Kryuchkova V., Chervyakova O., Tishchenko E., Kryuchkova V., Chevyakova O., Tishchenko E.
PDF
(Rus)
1 - 51 de 51 resultados
Dicas:
  • Palavras-chave são sensíveis a maiúsculas
  • Preposições e conjunções ingleses são ignoradas
  • Busca é feita por todos os palavras-chave (agente AND experimentador) por omissão
  • Use OR para pesquisar um termo exato, ex.: educação OR formação
  • Use parênteses para criar frases complexas, ex.: arquivo de ((revistas OR conferências) NOT teses)
  • Para pesquisar uma frase precisa use aspas duplas, ex.: "investigações científicas"
  • Exclua uma palavra utilizando o sinal - (hífen) ou operador NOT; ex.: concurso-de beleza ou concurso NOT de beleza
  • Use * como caractere-coringa, ex.: científic* recuperará as palavras "científico", "científicos", etc.

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