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Concentrated milk with milk fat replacers in Armenia
Beglaryan A., Grigoryan M.
Perspectives of transition on the principles of the best available technologies
Kuzin A., Grunskaya V., Ostretsova N., Builova L., Shohalov V.
New standards in the field of the organoleptic analysis of foods
Zavorohina N.
Milk production and processing in Brazil
Kozlova L.
The Russian classic
Kashina E.
Infinity is not a bound
Direct-vat-starters «Idgea» for milk products manufacturing
Gubina I.
«Podvorie» - only natural milk products
Dyatlov D.
Falsification of the fat phase of milk products with non-milk oils
Yurova E.
Antibiotic activity of the lactic acid cultures against salmonella
Polyanskaya I., Teraevich A., Topal O., Semenihina V.
Application of the enzyme «Lactafree» in the low lactose products manufacturing
Trushnina Y.
Requirements to the safety of milk and milk products given in the Technical Regulation of the Customs Union. Principle issues. Disputable moments
Sviridenko G.
Application of food supplements and ingredients in the dairy industry
Tihomirova N.
Functional properties of fermented milk products with whey protein hydrolysates
Koroleva O., Agarkova E., Botina S., Nikolaev I., Ponomareva N., Melnikova E., Haritonov V., Prosekov A., Kruchinin A., Krohmal M., Berezkina K., Rozhkova I., Raskoshnaya T., Yurova E., Zhizhin N.
Food ingredients and innovative technologies in the manufacture of products for healthy nutrition
Kulyov D.
Yeasts in the dairy sector This is a review containing data about taxonomy and existing methods of yeasts identification
Ryabtseva S., Anisimov G., Skripnjuk A.
About results of the independent expertise of milk products quality
Bioconversion of milk whey constituents
Krasnikova L., Markelova V.
The Tver’ region
Porfirov P.
The Moscow region
Savenko N.
CheaslyFC-PC - the concept of fresh fermented milk products manufacturing from the company SPX
The methods of the DNA technologies for the vegetable raw materials identification in milk products
Prosekov A., Mudrikova O., Bulavina A., Arkhipov A., Prosekov A., Mudrikova O., Bulavina A., Arhipov A.
Methods for detecting streptomycin and levomycetin in milk and milk products
Malinina Z., Makeeva L.
Milk products market prospects for the current 10 years
Application of phytosterols in fat and oil products
Ipatova L., Kochetkova A., Ipatova L., Kochetkova A.
Free fat in the milk based products: new items in the methodology of its determination
Petrov A., Borisova A., Smirnova S., Pukhova N., Chervetsov V., Pankina N., Petrov A., Borisova A., Smirnova S., Puhova N., Chervetsov V., Pankina N.
Foam generation of milk raw materials
IVANOVA S., Ivanova S.
Structure former-emulsifier of the food grade «Lactral-F»
ZAKhLESTNYKh V., SMIRNOV N., Zahlestnyh V., Smirnov N.
Application of the high pressure homogenization in the dairy sector
One can hardly spoil porridge with butter
SNEGOVA V., Snegova V.
Milk protein concentrate
Smirnova I., Pecherina V.
Protein components of the products for children and school children
FELIK S., ZOLOTIN A., ANTIPOVA T., Felik S., Zolotin A., Antipova T.
Improvement of the curds products qualitywith the stabilizer «Geleon»
Milk products «For the whole family»
Once more about «non-milk» milk products
Bushueva I., Bushueva I.
Genotype and metabolic characteristics of the Enterococcus bacteria isolated from milk products
Botina S., Semenikhina V., Rozhkova I., Botina S., Semenihina V., Rozhkova I.
What restrains functional products market developmentin Russia
Gulyaev M., Gulayev M.
Equipment for dairy butter and products from it
Gerstenberg Kerkebi P., Gerstenberg Kerkebi P.
Honey in the symbiotic fermented milkfor school children
Mkrtchyan E., Buylova L., Mkrtchyan E., Builova L.
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