作者的详细信息

ХАРИТОНОВ, Владимир Дмитриевич

期 栏目 标题 文件
编号 12 (2004) Articles VNIMI and modernity
编号 12 (2004) Articles Development of scientific basis of separators building
编号 5 (2009) Articles Mikrofil'tratsiya - luchshaya al'ternativa snizheniya zagryaznennosti moloka
编号 12 (2009) Articles Areas of scientific provision of the dairy sector
编号 12 (2009) Articles Effects of ultra-violet irradiation on milk microbiology and properties of its components
编号 12 (2009) Articles Principle of rational application of the membrane processes
编号 12 (2009) Articles Technological platform of the domestic prebiotic lactulose
编号 4 (2010) Articles The National fermented milk product kefirand its functional properties
编号 8 (2010) Articles About precision and objectivenessof the whole milk powder quality evaluation
编号 11 (2011) Articles Why kefir drink can't be called kefir
编号 2 (2012) Articles Spectral analysis in the near infer-red spectrum
编号 4 (2012) Articles Lowering of allergenic properties of milk proteins. Technological approaches
编号 11 (2012) Articles Development of the method to remove beta-lactoglobulin from milk whey with the aid of chitosan
编号 7 (2013) Articles Prospects of applying whey protein hydrolysates in the fermented milk products technology
编号 7 (2013) Articles Modeling of the mixing aggregate of the centrifugal type on the basis of cybernetic approach
编号 11 (2013) Articles Functional properties of fermented milk products with whey protein hydrolysates
编号 11 (2013) Articles Extraction of beta-lactoglobulin from whey: application of various forms of hitosan
编号 5 (2014) Articles Priority directions of food technologies developments
编号 1 (2014) Articles Mechanisms of formation of the complexes of milk whey with hitozan
编号 10 (2016) Articles Emulsifiers in the composition of aerated milk products
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