作者的详细信息

Fursova, T. P

期 栏目 标题 文件
编号 9 (2012) Articles About some parameters of the process of isolation lactoferrine from milk
编号 6 (2013) Articles Choice of the rational range of fresh milk products
编号 12 (2013) Articles Application of transglutaminase at yogurt production
编号 5 (2014) Articles Effects of the microbial transglutaminase on the processes of milk protein modification at yogurt production
编号 8 (2014) Articles About technical regulation of fresh milk products manufacturing in the territory of the Customs Union
编号 4 (2015) Articles Dependence of the sour-milk structural-mechanical characteristics on the proteins composition of milk modified by transglutaminase
编号 3 (2015) Articles Criteria of assessment of safety of the milk products with transglutaminase
编号 8 (2015) Articles Development of the healthy milk products technologies: up-to-date methodologies
编号 1 (2016) Articles About curds as a national product
编号 2 (2016) Articles The history of the curds technology development
编号 3 (2016) Articles Factors improving efficiency of milk protein coagulation
编号 6 (2016) Articles Effects of the raw materials composition on the quality of grain curds
编号 5 (2016) Articles Criteria of the efficiency of transglutaminase effects on the sour cream quality
编号 4 (2016) Articles Biotechnological and microbiological aspects of producing curds with extended shelf life
编号 6 (2016) Articles Effects of lactoferrine on the contamination of sour cream with Salmonella typhimunium
编号 7 (2016) Articles Effects of the raw materials composition on the quality of grain curds
编号 10 (2016) Articles About complex application of the foods supplements that stabilize consistency and modify milk protein in yogurt
编号 10 (2016) Articles Medical-biological assessment of the curds with transglutaminase
编号 9 (2016) Articles Vliyanie laktoferrina na kontaminatsiyu smetany kishechnoy palochkoy
编号 2 (2017) Articles Effects of food supplements and functional ingredients on the fresh milk products quality
编号 4 (2017) Articles Effects of the enzyme modification on the fractions composition of curds and whey protein
编号 3 (2017) Articles Special issues of using food supplements in the fermented milk products
编号 1 (2017) Articles Investigation of antimicrobial properties of bitulincontaining extract in milk products
编号 10 (2017) Articles Special features of the Russian yogurt technology
编号 5 (2018) Articles Impacts of the storage time on the antioxidant activity of the fortified yogurt
编号 4 (2018) Articles Selection of the rationalconditions for production of the yogurt enrichedwith bioflavonoids
编号 3 (2018) Articles Selection of the sources of biologically active substances for functional fermented milk products
编号 3 (2019) Articles Curds base for the functional paste-like product
编号 2 (2019) Articles Fermented milk products as a component of functional nutrition
编号 4 (2019) Articles Selection of the antioxidants complex for the milk systems using physical-chemical methods
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