作者的详细信息

Evdokimov, I. A

期 栏目 标题 文件
编号 3 (2012) Articles Demineralization of curds whey
编号 7 (2012) Articles Lactose hydrolysates for milk products with fruit and berries flavors
编号 7 (2012) Articles The Argentine tango of milk
编号 6 (2013) Articles The treasure has been found: what to do with it?
编号 6 (2013) Articles Milk whey: receiving of derivative components
编号 2 (2013) Articles Demineralized permeate as an alternative to milk sugar
编号 9 (2013) Articles Membrane technologies in milk processing
编号 8 (2013) Articles Technology of fermented milk with food fibers application
编号 10 (2013) Articles Biotechnological issues of receiving home airan: the basis for developing industrial technology
编号 8 (2013) Articles Bio-fermented ice-cream with functional properties
编号 1 (2014) Articles Complex applications of whey components
编号 10 (2014) Articles Viability of lactic acid microorganisms in the low fat probiotic ice-cream
编号 8 (2014) Articles Functional ingredients on the basis of milk whey in the manufacturing of marginal milk products
编号 11 (2014) Articles Alternative possibilities for the industrial processing of milk whey
编号 5 (2015) Articles The design algorithm of feed compositions with balanced amino acid content
编号 2 (2015) Articles Functional and technological properties of whey protein products: effects of the changes of environmental conditions and type of treatment
编号 4 (2015) Articles Lactose free milk products for feeding children with lactase deficiency
编号 5 (2015) Articles Milk whey processing: conceptual strategy, real technologies, adequate investments, demanded products
编号 1 (2015) Articles Milk products enriched with whey proteins. Technological aspects of developing
编号 3 (2015) Articles Analysis of the market and production of the whey ingredients
编号 7 (2015) Articles Regeneration of the ultrafiltration membranes at curds manufacturing
编号 3 (2015) Articles Application of milk whey proteins in the production of fermented milks
编号 9 (2015) Articles Tailoring of the carbohydrates composition in the baby foods. Scientific and practical aspects
编号 11 (2016) Articles Technology of lactose and its analogues with application of membrane and ion-exchanging processes
编号 5 (2017) Articles Technologies replacing import: milk sugar or lactose?
编号 12 (2017) Articles Conception of receiving milk base with increased total solids content for fermented products manufacturing
编号 11 (2017) Articles Membrane technologies as a base of milk whey processing in the up-to-date economic conditions
编号 5 (2018) Articles Membrane technologies for ensuring efficiency and safety of milk processing
编号 1 (2018) Articles Biofilms in the dairy industry: significance, formation, control
编号 4 (2018) Articles Use of chitosane for casein production
编号 10 (2018) Articles Modern equipment for concentrating milk raw materials
编号 10 (2018) Articles Effect of the electrodialysis treatment temperature on the microflora of skim milk permeate
编号 7 (2018) Articles Membrane processes in the milk concentrates technology
编号 7 (2018) Articles Regeneration and disinfection of the ultrafiltration plants. Theoretical and practical aspects
编号 8 (2018) Articles Effect of chitosan succinate on the antibacterial properties of kefir
编号 8 (2018) Articles Alternative trends of processing of ultrafiltration permeate
编号 11 (2018) Articles Membrane equipment: up-to-date technological solutions for production of valuerized ingredients of the milk raw materials
编号 9 (2018) Articles Classical and bipolar electrodialysis in the innovative technologies of curds whey processing
编号 1 (2019) Articles Factors forming the structure and consistency of milk desserts
编号 1 (2019) Articles Maintaining the most valuable
编号 4 (2019) Articles Formation of taste and aroma of mould cheeses
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