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To the item of fraction composition of goat milk
Dymar O., Smolyak T., Senchenko T., Efimova E.
Falsification of milk products fat phase. The method to detect animal fats
Yurova E., Zhizhin N.
Refrigerated storage of the curds products
Buyanova I., Imangalieva J.
Matrix method for calculating milk products formulae
Lisin P., Chernopolskaya N., Esipova M., Walter G., Rodenko Y.
Development of milk goats breeding base in Russia
Grigoryan L., Khatataev S.
Cream-protein paste like product of functional purposes
Gavrilova N., Kosheleva E.
Milk whey processing by electrodialysis
Garshina T.
Amino acids composition of the curds product
Lisin P., Kanushyna Y.
Reindeer milk - biological valuable product
STEPANOV K., Stepanov K.
The cold dessert of the hot season
Lapshyna L.
Falsification of the fat phase of milk products with non-milk oils
Yurova E.
New poly-component fermented milk product
Sokolova O.
Express-methods to control milk composition: pluses and minuses
Lepilkina O., Tetereva L.
Effects of mixture compositionon the soft ice- cream structure
Golubeva L., Pozhidaeva E., Grebenshchikov A., Cherkasova E., Golubeva L., Pozhydaeva E., Grebenshchikov A., Cherkasova E.
InFatTM - closer to mother's milk
Snegova V., Snegova V.
Assessment of the fatty acids composition of milk fat
Stepycheva N., Vasina N., Petrova S.
Biological activity of the fermentative hydrolyzates of milk whey proteins
Golovach T., Kravtsova O., Dudchik N., Kurchenko V.
Determination of adulteration of the fat phase of milk products with vegetable oils
Gavrilov G., Filippov A., Gavrilov B., Kuteneva N., Garuskova N., Shmarov T.
New concentrated product for gerodietetic purposes
Strizhko M., Radaeva I., Turovskaya S., Malova T., Chervetsov V., Galstayn A.
Whey drinks with vegetable components
Hramtsov A., Brykalov A., Pilipenko N.
About milk products adulteration
Svyatkina L., Andrukhova V., Svyatkina L., Andruhova V.
Falsification of milk with water
Tetereva L., Lepilkina O., Shutov V., Tetereva L., Lepilkina O., Shutov V.
Cells and enzymes composition of colostrum
Koryakina L., Stepanov K., Pavlova A.
Actual problems of production and consumption of the tropic oils
Pavlova I., Koblitskaya M.
The rheological characteristics of the ice cream mixture containing NF-curds whey concentrates
Shokhalova V., Kusin A., Shokhalov V.
Standardization of the indices of quality and identifying characteristics of raw milk
Yurova E.
Trends in formation of fresh milk products variety
Zobkova Z.
Food composition from cheese whey
Ponomarev A., Rudnichenko E., Mel’nikova E., Muradova O.
Effects of milk treatment regimes onthe composition of functional curds protein
Ponomarev A., Merzlikina A., Kurchenko V., Gavrilenko N., Ponomaryov A., Merzlikina A., Kurchenko V., Gavrilenko N.
The curds product with vegetable ingredients
Gavrilova N., Shipkova K.
Standardization of the fatty acids composition: problems and solutions
Topnikova E.
Criteria of the efficiency of transglutaminase effects on the sour cream quality
Haritonov V., Zobkova Z., Fursova T., Zenina D., Gavrilina A., Shelaginova I., Shefov D.
Milk whey concentrate fortified with essential nutrients
Suyuncheva B., Mizireva E., Grigoryan R., Lodygina S., Hramtsov A.
Identification of fat phase of sour cream by GLC method
Svyatkina L., Andruhova V.
About the role of products from whey
Volkova T.
Role of the phyto feed supplement in the milk proteins synthesis
SEMENOV S., Semenov S.
Errors of the system for controlling quality of the products with combined composition of fat phase
Topnikova E., Danilova E.
To the item of identification of the fatty acids and protein composition of raw milk
Ponomarev A., Mel’nikova E.
Milk replacers of the GK «Mologa» - the products of the XXI century
Milk that we drink
Tyrsin Y.
Analysis of milk quality according to amino acids and vitamins compositions
Chirkin V., Shumskii N., Polyanskii K.
Dry polycomponent product on milk basis for gerodietetic nutrition: model and real fat composition
PETROV A., BORISOVA A., Petrov A., Borisova A.
Qualitycharacteristic of condensed milk with sugar
Svyatkina L., Gomza M., Andruhova V.
Identification of raw milk. Confirmation of the compliance with the requirements of the TP TC 033/2013
Yurova E.
Vitamins value of cow milk during first milking
Vyaizenen G., Golovei V., Vyaizenen A., Lashmanov A.
Curds product «Stimulus» with functional vegetable components
Reshetnik E., Maksimyuk V., Utochkina E.
Quality and properties of deer milk
Stenanov K., Eliseeva L.
Fermented milk for gerodietetic nutrition
Gavrilova N., Danilova N., Gavrilova N., Danilova N.
Milk containing product «Master Sgushchenov»
KOSOVA I., Kosova I.
Assessment of the fatty acids composition of themilk fat replacers
Stepycheva N., Vasina N., Kulikova A.
Imported pedigree cattle population on the territory of the Russian Federation
Sharkaeva G., Sharkaev V., Zhilkina A.
Chemical composition of milk produced by cows of different breeds
Ponomarev A., Melnikova E., Dolmatova O., Klyuchnikova D., Bogdanova E., Popova E.
Altai fermented milk chegen
Bukachakova L., Arsenieva T.
Impact of fat in cows' ratio on milk productivity and technological characteristics of milk
Petrov O.
Study of whey composition. Possibilities of the capillaryelectrophoresis method
Khramtsov A., Brykalov A., Pilipenko N., Golovkina E., Hramtsov A., Brykalov A., Pilipenko N., Golovkina E.
Amendments to the «TechnicalRegulation on Milk and Milk products» related with requirements to babyfoods
KON' I., KONOVALOVA L., GEORGIEVA O., Kon' I., Konovalova L., Georgieva O.
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