作者的详细信息

Гаврилова, Наталья Борисовна

期 栏目 标题 文件
编号 11 (2008) Articles Biothermodynamic parameters of whey
编号 11 (2008) Articles Cheese whey powder in fermented milk dessert product
编号 11 (2008) Articles Milk products manufacturing using membrane technologies
编号 7 (2009) Articles Low lactose curds product for school children
编号 9 (2009) Articles Improvement of quality and keepability of functional products.
编号 11 (2009) Articles Fermented milk product with probiotic characteristics enriched with calcium
编号 5 (2010) Articles Baby foods in the Siberian region
编号 1 (2010) Articles Fermented product for functional nutrition
编号 12 (2011) Articles Fermented milk for gerodietetic nutrition
编号 3 (2013) Articles Milk porridges for gerodietary nutrition
编号 12 (2013) Articles Cream-protein paste like product of functional purposes
编号 9 (2013) Articles Technology of the product for sports nutrition
编号 9 (2014) Articles The technology of the sour-milk product of mixed fermentation
编号 5 (2015) Articles Improvement of the raw milk quality by introduction of the quality management system
编号 5 (2016) Articles The technology of the curds dessert product (pudding) with application of ultrafiltration
编号 9 (2016) Articles Professional development of milk producers due to the implementation of the project «Centers of the dairy expertise»
编号 7 (2017) Articles Synbiotic component for functional products
编号 12 (2017) Articles Soft curds with dietary fibers
编号 9 (2018) Articles Biotechnology of curds products with application of the starter cultures immobilization
编号 3 (2019) Articles The curds product with vegetable ingredients
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