Pesquisa

Edição
Título
Autores
Microparticulation of curds whey
Losev A., Ponomarev A., Mel’nikova E., Stanislavskaya E.
Improvement of the efficiency of the membrane processing of curds whey
Babenyshev S., Jydkov V., Bratsyhin A., Mamai D., Mamai A., Hoha D.
The curds with whey protein microparticulate
Losev A., Melnikova E., Stanislavskaya E., Korotkov E.
Application of ultrafiltration for the preliminary concentration of milk in curds production
Mikluh I., Dymar O.
The plant for receiving curds by the membrane method for small operations
LYaLIN V., Lyalin V.
Curds and curds products with milk whey and its components
Evdokimov I., Volodin D., Mihneva V., Zolotareva M., Golovkina M., Klepker V., Anisimov G.
Curds whey hydrolyzates for curds emulsion products
Zolotaryov N., Fedotova O., Agarkova E.
Refrigeration concentrating of curds whey
Ovsyannikov V., Kraminova Y., Panchenko S.
Application of curds whey: experience of the enterprise
Kryuchkova I.
Low lactose drinks from the protein-carbohydrate raw materials
Pashina E., Khramtsov A., Lodygin A., Pashina E., Hramtsov A., Lodygin A.
OBRAM at the «Dairy Industry-2011»
Neutralization of the NF-concentrates of curds whey
Dykalo N., Kusin A., Shohalova V., Kostyukov E., Shohalov V.
Effects of the electrohydraulic treatment on the dispersity of curds whey
Kochubei-Litvinenko O., Chernyushok O., Olishevskii V., Marinin A.
Moisture-binding capacity of collagen builders
Dunchenko N., Fedorova I.
Improvement of the efficiency of the membrane processing of curds whey
Babenyshev S., Zhydkov V., Bratsyhin A., Mamai D., Mamai A., Hoha D.
Antioxidant activity of the products of milk whey modification
Stanislavskaya E., Ponomarev A., Melnikova E., Grebenshchikov A.
Study of the moisture links forms in curds with whey proteins microparticulate
Korotkov E., Ponomarev A., Melnikova E., Kuznetsova I., Stanislavskaya E.
The history of the curds technology development
Zobkova Z., Haritonov D., Zenina D., Fursova T., Gavrilina A., Shelaginova I.
Present day curds manufacturing
Maltsev N.
Curds dessert
Kryuchkova V., Klopova A., Sorokina L., Kryuchkova V., Klopova A., Sorokina L.
Traditional technology of curds manufacturing using modern apparatus
Russkih V.
Bioprotective properties of the probiotic strains in respect of heavy metals
Zabegalova G., Polyanskaya I., Semenihina V.
Baromembrane technology of milk processing
Timkin V., Lazarev V.
Intensification of the lactose crystallization process
Kostyukov D., Kulenko V., Shevchuk V., Fialkova E.
Biocorrectors for whey drinks
DONSKAYa G., ZAKhAROVA E., Donskaya G., Zaharova E.
Concentration of amino acids of the curds whey on the ceramic membranes
Lazarev V., Pishchikov G., Shihalev S.
Cryoconcentration of curds whey
Ovsyannikov V., Kraminova Y., Panchenko S.
Electrodialysis of the cheese whey and curds whey mixture in one process - it is possible
Garshina T.
Curds production: technologies and equipment
Gushcha Y.
Composition of the NF concentrates of curds whey
Shohalova V., Kuzin A., Dykalo N., Shohalov V.
The curds production on the membrane plant of the company «LEF»
Kovalevskiy D., Lyalin V., Kovalevskii D., Lyalin V.
Whey kvas with the amaranth extract
Sokolenko G., Polyanskii K., Vostrikova T.
Drinks based on milk whey with hydrolyzed lactose and vegetable raw materials
Merzlikina A., Polyanskii K., Pronina O., Belkova M.
New technological solutions in quark whey processing. Part 2. Application of curds whey microparticulate in the technology of fermented milk products
Losev A., Stanislavskaia E., Melnikova E.
Fermented milk product «Kefirnyi» with curds whey
Katkova N., Morozova V., Silko I.
Inulincontaining composition for products containing milk
Ponomarev A., Mel'nikova E., Bogdanova E., Samoilova M.
Curds production: new technologies
Lyalin V., Fedotov A., Lyalin V., Fedotov A.
Preservation of curds whey
Lepeshkin T., Polyanskaya I., Zakrepina E., Semenihina V.
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.
AT-curds from subconcentrated milk
Dorotova A., Val'ter G., Dorotova A., Val'ter G.
Curds products enriched with probiotic microflora
Grunskya V., Koneva D.
Trends in curds manufacturing
Fridenberg G.
Improvement of the traditional curds yield
Zenina D.
Demineralization of curds whey
Evdokimov I., Volodin D., Topalov V.
1 - 44 de 44 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.

Este site utiliza cookies

Ao continuar usando nosso site, você concorda com o procedimento de cookies que mantêm o site funcionando normalmente.

Informação sobre cookies