作者的详细信息

ФЕДОТОВА, Ольга Борисовна

期 栏目 标题 文件
编号 2 (2004) Articles Improvement of milk products quality
编号 12 (2004) Articles Research and development of packaging materials .
编号 6 (2009) Articles About new properties of package for milk and milk products
编号 12 (2009) Articles Areas of scientific provision of the dairy sector
编号 7 (2012) Articles About packing materials for curds
编号 7 (2012) Articles Storage of curds products in antibacterial packing material
编号 1 (2013) Articles New trends in milk products packaging
编号 9 (2013) Articles Labeling of a package (stopper means)
编号 1 (2014) Articles Thermoformed tare with antimicrobial properties
编号 4 (2014) Articles Technical Regulation of the Customs Union 005/2011 «About safety of package»
编号 1 (2015) Articles Study of the physical effects on the microbiological indices of the surface of the modified packaging material
编号 1 (2015) Articles Study of the bactericide effects of the ultra-high frequency field and antimicrobial thermoformed rigid consumers' tare on the sanitary significant microflora of the packed curds
编号 6 (2015) Articles Application of spices to control organoleptic characteristics of fermented milk products with flour
编号 6 (2016) Articles Effects of the packaging materials composition on organoleptic properties and keepability of milk products
编号 1 (2016) Articles Non-traditional approach to the decontamination of food package
编号 7 (2016) Articles Typological selection of the starter cultures for the milk-multigrain compositions
编号 10 (2016) Articles Emulsifiers in the composition of aerated milk products
编号 1 (2017) Articles About indices of quality of the packaging materials and packaging and their control
编号 1 (2017) Articles Investigation of antimicrobial properties of bitulincontaining extract in milk products
编号 8 (2017) Articles Curds whey hydrolyzates for curds emulsion products
编号 1 (2018) Articles Chemical risks at the thermoformed package receiving in the process of milk products manufacturing
编号 3 (2018) Articles Milk-flour fermented products without gluten. Scientific-technological aspects of development
编号 8 (2018) Articles Development of the technology of the aerated curds product with whey proteins hydrolysate
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