作者的详细信息

Зобкова, З С

期 栏目 标题 文件
编号 1 (2003) Articles About fermented milk drinks texture
编号 2 (2003) Articles Synergism of the amarant polyphenol complexwith ascorbic acid
编号 3 (2004) Articles About introduction of new state standards
编号 4 (2004) Articles New types of milk and milk containing products(developments of the VNIMI in 2002-2004)
编号 5 (2004) Articles Milk products with vitamins
编号 7 (2004) Articles Sour cream quality
编号 6 (2004) Articles The temperature effect for parameters of fermented milkwith stabilizers
编号 3 (2005) Articles Technological and technical solutions for improving storageability of biologically active milk products
编号 11 (2005) Articles Some special features of the drinking yogurt technology
编号 5 (2006) Articles Osobennosti tekhnologii i puti uluchsheniya kachestva kislomolochnykh napitkov, vyrabatyvaemykh rezervuarnym sposobom
编号 7 (2006) Articles Proizvodstvo i puti povysheniya kachestva tvoroga
编号 3 (2006) Articles Funktsional'nye tsel'nomolochnye produkty
编号 8 (2006) Articles Sostav syr'ya i kachestvo domashnego syra
编号 9 (2006) Articles O vozdushnoy (gazovoy) faze moloka i molochnykh produktov
编号 12 (2006) Articles Some special features of the technology for heart treated (pasteurized) fermented milk products.
编号 11 (2006) Articles Stages of the glazed cake cheeses technology development
编号 1 (2008) Articles The page of a technologist
编号 2 (2008) Articles New National standard of the RF «Quark cakes coated with glaze.General technical conditions»
编号 4 (2008) Articles The page of a technologist
编号 5 (2008) Articles The page of a technologist
编号 3 (2008) Articles Quantitative immunofermentative methodfor lactoferrin determination in milk products
编号 3 (2008) Articles The page of a technologist
编号 2 (2008) Articles The page of the technologist
编号 2 (2008) Articles About balanced amino acids compositionof the quark product «Carotino»
编号 08 (2008) Articles Some special features of the grain curds manufacturing
编号 08 (2008) Articles Effects of homogenization on dispersibility of the curds proteinparticles
编号 08 (2008) Articles Effects of milk homogenizing on curds quality
编号 08 (2008) Articles About curds products enriched with nonmilk components
编号 7 (2008) Articles About bifidogenous properties of lactoferrin
编号 08 (2008) Articles About effects of the gas phase on curds quality
编号 10 (2008) Articles Question of concretizing technical regulation
编号 1 (2011) Articles Stranichka tekhnologa
编号 7 (2011) Articles Stranichka tekhnologa
编号 4 (2011) Articles The page of a technologist
编号 9 (2011) Articles The page of a technologist
编号 2 (2012) Articles Kakie poroki konsistentsii mogut vozniknut' pri proizvodstve kislomolochnykh napitkov, vyrabatyvaemykh rezervuarnym sposobom, i kak ikh predupredit'?
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