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Correlation between titratableand actual acidities of raw milk (practical usage)
Panov V., Lebedev A., Panov V., Lebedev A.
Determination of the acidity of milk and milk products
Shabshaevich M., Shabshaevich M.
Emulsion products of reduced fat content
Agarkova E., Budrik V., Dimitrieva S., Alyanchikova O., Berezkina K., Davydova T.
New national standard on boiled condensed milk with sugar
Galstyan A., Illarionova E., Radaeva I., Turovskaya S., Chervetsov V., Petrov A.
Effects of technological factors of keepability of the fermented milk product with Lactobacillus reuteri LR1
Begunova A., Rozhkova I., Raskoshnaya T., Shyrshova T.
Efficient preservation of mare's milk
Gladkova E., Gladkova E.
Dynamics of proliferation of L. reuteri and L. helveticus
Begunova A., Semenihina V., Rozhkova I., Raskoshnaya T.
Changes in the multicomponent mixtures in the course of technological treatment
Polovyanova A., Ereshova V., Shramko M., Lapshenkova Y.
Milk of the cows of the Yaroslaval' breed
Timofeev A., Arsen'ev D., Dmitrievskaya E., Timofeev A., Arsen'ev D., Dmitrievskaya E.
Neutralization of the NF-concentrates of curds whey
Dykalo N., Kusin A., Shohalova V., Kostyukov E., Shohalov V.
The history of the curds technology development
Zobkova Z., Haritonov D., Zenina D., Fursova T., Gavrilina A., Shelaginova I.
Effects of temperature on oxidative-reduction processes in milk-vegetable compositions
Donskaya G., Pushkina N.
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