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期
标题
作者
编号 3 (2019)
Effects of transglutaminase on sour cream stability
Skokova O., Chekanova Y.
PDF
(Rus)
编号 5 (2012)
Present day trends in improvement of the traditional curds quality
Zenina D.
PDF
(Rus)
编号 3 (2019)
Curds base for the functional paste-like product
Zobkova Z., Fursova T., Zenina D., Gavrilina A., Shelaginova I.
PDF
(Rus)
编号 4 (2012)
Improvement of the traditional curds yield
Zenina D.
PDF
(Rus)
编号 4 (2017)
Effects of the enzyme modification on the fractions composition of curds and whey protein
Zobkova Z., Zenina D., Fursova T., Gavrilina A., Shelaginova I.
PDF
(Rus)
编号 9 (2011)
New kinds of the fresh milk pro
Zobkova Z., Fursova T., Zenina D., Zobkova Z., Fursova T., Zenina D.
PDF
(Rus)
编号 10 (2016)
Medical-biological assessment of the curds with transglutaminase
Zobkova Z., Zenina D., Fursova T., Gavrilina A., Shelaginova I., Fedulova L., Kotenkova E.
PDF
(Rus)
编号 7 (2011)
New issues in curds manufacturing
Zobkova Z., Zenina D., Zobkova Z., Zenina D.
PDF
(Rus)
编号 10 (2016)
About complex application of the foods supplements that stabilize consistency and modify milk protein in yogurt
Zobkova Z., Fursova T., Zenina D., Gavrilina A., Shelaginova I.
PDF
(Rus)
编号 5 (2016)
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.
PDF
(Rus)
编号 5 (2014)
Effects of the microbial transglutaminase on the processes of milk protein modification at yogurt production
Zobkova Z., Fursova T., Zenina D., Gavrilina A., Shelaginova I.
PDF
(Rus)
编号 12 (2013)
Application of transglutaminase at yogurt production
Zobkova Z., Fursova T., Zenina D., Shidlovskaya V., Gavrilina A., Shelaginova I.
PDF
(Rus)
1 - 12 的 12 信息

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