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Nº 10 (2016)
New fermented products for healthy nutrition
Donskaya G., Haritonov D.
PDF
(Rus)
Nº 5 (2016)
Prices on the Russian market of milk products
Goroshchenko L.
PDF
(Rus)
Nº 12 (2018)
Resources saving technologies in fermented milk products manufacturing
Grunskaya V., Gabrielyan D.
PDF
(Rus)
Nº 2 (2015)
New whey drink with fruit juice supplement
Zipaev D.
PDF
(Rus)
Nº 6 (2013)
Innovative products and ingredients - drivers of the dairy market
Shenderov B.
PDF
(Rus)
Nº 11 (2016)
Effects of the fermented base quantity on the quality indices of the fermented ice-cream with application of yogurt
Tvorogova A., Kazakova N., Kryukovskih E., Zharkova E.
PDF
(Rus)
Nº 2 (2009)
Effects of skim milk powder on rheological properties of coagulum
Grunskaya V., Korzyuk Y., Grunskaya V., Korzyuk Y.
PDF
(Rus)
Nº 7 (2010)
Social importance and economical efficiency of the technologies for fermented products
Pas'ko O.
PDF
(Rus)
Nº 4 (2010)
Milk-vegetable products
Dotsenko S., Skripko O., Gryzlov V., Pavlov V., Ryapisov D., Dotsenko S., Skripko O., Gryzlov V., Pavlov V., Ryapisov D.
PDF
(Rus)
Nº 2 (2016)
Import and export of milk products (The codes ТН ВЭД 04.03 and ТН ВЭД 04.04)
Goroshchenko L.
PDF
(Rus)
Nº 3 (2014)
Coagulation of milk with the Tibet milk grains
Smirnova I., Eremina I., Gulbani A.
PDF
(Rus)
Nº 8 (2010)
Effective associations of probiotic cultures for fermented products
Pas'ko O.
PDF
(Rus)
Nº 7 (2010)
Fermented milk of mixed fermentation
Kulikova I., Evdokimov I., Gasheva M.
PDF
(Rus)
Nº 10 (2013)
Probiotic fermented products: new ways to improve quality
Loiko N., Karetkin B., Simon N., Shanenko E., Pichugina T., Grinevich A., Ganina V.
PDF
(Rus)
Nº 3 (2016)
A new word in the Russian biotechnology - starter cultures AiBi® Golden Time for the dairy sector
Belkova M.
PDF
(Rus)
Nº 8 (2015)
Immunoprophylaxis of the infection diseases with the aid of fermented milk products
Polyanskaya I., Semenihina V.
PDF
(Rus)
Nº 9 (2014)
Improvement of the set fermented milk products manufacturing
Smirnova I., Hatminskaya M., Afanasieva E.
PDF
(Rus)
Nº 6 (2013)
Production of fermented milk products and cheeses: composition and properties of starters microflora
Sorokina N., Kucherenko I.
PDF
(Rus)
Nº 3 (2010)
«Bifiland» from «Bifilife»
PDF
(Rus)
Nº 9 (2018)
Phage monitoring at a milk processing plant
Polyanskaya I., Semenihina V.
PDF
(Rus)
Nº 12 (2011)
Fermented milk «Shifo»
Khakimova S., Dzhakhangirova D., Нakimova S., Djahangirova D.
PDF
(Rus)
Nº 9 (2010)
Production of cheese and curds abroad: on-line technologies and machinery
EVDOKIMOV I., Evdokimov I.
PDF
(Rus)
Nº 3 (2009)
Fermented milk Kremola
Lodygin A., Evdokimov I., Grishina A., Sukhova I., Lodygin A., Evdokimov I., Grishina A., Suhova I.
PDF
(Rus)
Nº 9 (2016)
The Russian classic
Kashina E.
PDF
(Rus)
Nº 4 (2016)
Bioproducts «Bifilife» for the dietetic and preventive nutrition
PDF
(Rus)
Nº 9 (2016)
Synbiotic from the domestic raw materials
Tihomirova N.
PDF
(Rus)
Nº 2 (2016)
Novelties for the milk products manufacturing. We never stand still!!!
Shabalova E.
PDF
(Rus)
Nº 6 (2012)
Strains Brettanomyces intermedius isolated from spontaneous fermented milk products
Djafarov M.
PDF
(Rus)
Nº 6 (2015)
To govern time is the principle by which protective cultures AiBi® work
Belkova M.
PDF
(Rus)
Nº 1 (2010)
Galactooligosaccharides as a factor of bifidobacteria growth
ZAKhAROVA L., ZAKhARENKO M., EREMINA I., Zaharova L., Zaharenko M., Eremina I.
PDF
(Rus)
Nº 8 (2015)
Genotypes of the к-casein of the cows of the Simmental breed: impacts on the fermented milk products quality
Goncharenko G., Grishina N., Goryacheva T., Akulich E., Plahina O., Medvedeva N.
PDF
(Rus)
Nº 11 (2013)
Identification and quantity count of microorganisms in starter cultures and concentrates
Irkitova A.
PDF
(Rus)
Nº 11 (2011)
Why kefir drink can't be called kefir
Haritonov V., Rozhkova I., Semenihina V.
PDF
(Rus)
Nº 7 (2017)
Pasteurisation of mare's milk - a guarantee of safety
Kanareikina S., Kanareikin V.
PDF
(Rus)
Nº 12 (2016)
Microflora of the Altai national fermented milk chegen
Bukachakova L., Krasnikova L., Arsen'eva T.
PDF
(Rus)
Nº 7 (2016)
Typological selection of the starter cultures for the milk-multigrain compositions
Makarkin D., Fedotova O.
PDF
(Rus)
Nº 11 (2014)
Fermented milk product «Kefirnyi» with curds whey
Katkova N., Morozova V., Silko I.
PDF
(Rus)
Nº 2 (2012)
Fermented milk bio-product with vegetable component
KRYuChKOVA V., YaTsENKO N., KONTAREVA V., Kryuchkova V., Yatsenko N., Kontareva V.
PDF
(Rus)
Nº 6 (2011)
Functional fermented milk product from the mare and cow milks mixture
Kanareykina S., Kanareikina S.
PDF
(Rus)
Nº 10 (2010)
Milk drink with Jerusalem artichoke
DONSKAYa G., ZAKhAROVA E., AVERKINA E., Donskaya G., Zaharova E., Averkina E.
PDF
(Rus)
Nº 7 (2009)
Low lactose fermented milk paste like product
Fattakhova I., Silant'eva L., Fattahova I., Silant'eva L.
PDF
(Rus)
Nº 5 (2012)
Multicomponent fermented product
Tarasova E., Galkina S.
PDF
(Rus)
Nº 8 (2011)
Prospects of the functional food products development
Kryuchkova V., Kontareva V., Shramko M., Evdokimov I., Kryuchkova V., Kontareva V., Shramko M., Evdokimov I.
PDF
(Rus)
Nº 10 (2010)
Factors effecting formation of the fermented milk products quality
EGOROV A., Egorov A.
PDF
(Rus)
1 - 44 de 44 resultados
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