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Bioprotective properties of the probiotic strains in respect of heavy metals
Zabegalova G., Polyanskaya I., Semenihina V.
Fermented milk product «Kefirnyi» with curds whey
Katkova N., Morozova V., Silko I.
Curds whey hydrolyzates for curds emulsion products
Zolotaryov N., Fedotova O., Agarkova E.
New technological solutions in quark whey processing. Part 2. Application of curds whey microparticulate in the technology of fermented milk products
Losev A., Stanislavskaia E., Melnikova E.
Kinetics of ultrafiltration cheese whey
Ponomarev A., Kluchnikov A., Merzlikina A., Pronina O., Polanski K.
Microparticulation of curds whey
Losev A., Ponomarev A., Mel’nikova E., Stanislavskaya E.
Inulincontaining composition for products containing milk
Ponomarev A., Mel'nikova E., Bogdanova E., Samoilova M.
Low lactose drinks from the protein-carbohydrate raw materials
Pashina E., Khramtsov A., Lodygin A., Pashina E., Hramtsov A., Lodygin A.
The plant for receiving curds by the membrane method for small operations
LYaLIN V., Lyalin V.
Concentration of amino acids of the curds whey on the ceramic membranes
Lazarev V., Pishchikov G., Shihalev S.
Refrigeration concentrating of curds whey
Ovsyannikov V., Kraminova Y., Panchenko S.
Moisture-binding capacity of collagen builders
Dunchenko N., Fedorova I.
Drinks based on milk whey with hydrolyzed lactose and vegetable raw materials
Merzlikina A., Polyanskii K., Pronina O., Belkova M.
Improvement of the efficiency of the membrane processing of curds whey
Babenyshev S., Jydkov V., Bratsyhin A., Mamai D., Mamai A., Hoha D.
Preservation of curds whey
Lepeshkin T., Polyanskaya I., Zakrepina E., Semenihina V.
Neutralization of the NF-concentrates of curds whey
Dykalo N., Kusin A., Shohalova V., Kostyukov E., Shohalov V.
Intensification of the lactose crystallization process
Kostyukov D., Kulenko V., Shevchuk V., Fialkova E.
Improvement of the efficiency of the membrane processing of curds whey
Babenyshev S., Zhydkov V., Bratsyhin A., Mamai D., Mamai A., Hoha D.
Composition of the NF concentrates of curds whey
Shohalova V., Kuzin A., Dykalo N., Shohalov V.
Application of ultrafiltration for the preliminary concentration of milk in curds production
Mikluh I., Dymar O.
Cryoconcentration of curds whey
Ovsyannikov V., Kraminova Y., Panchenko S.
Dynamics of the process of milk whey nanofiltration
Dymar O.
Nanofiltration of curds whey: theoretical and practical aspects
Shohalova V., Kuzin A., Dykalo N., Shohalov V., Kostyukov D.
Effects of the electrohydraulic treatment on the dispersity of curds whey
Kochubei-Litvinenko O., Chernyushok O., Olishevskii V., Marinin A.
Curds and curds products with milk whey and its components
Evdokimov I., Volodin D., Mihneva V., Zolotareva M., Golovkina M., Klepker V., Anisimov G.
Whey kvas with the amaranth extract
Sokolenko G., Polyanskii K., Vostrikova T.
New technological solutions in curds whey processing. Part 1. Study of the process of curds whey microparticulation
Losev A., Stanislavskaya E., Melnikova E.
Biocorrectors for whey drinks
DONSKAYa G., ZAKhAROVA E., Donskaya G., Zaharova E.
Application of curds whey: experience of the enterprise
Kryuchkova I.
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