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期
标题
作者
编号 9 (2016)
Some technological aspects of receiving whey proteins of cow milk. 5. Production of lactoferrine and lactoperxidase
Elchaninov V., Koval A., Belov A.
PDF
(Rus)
编号 2 (2015)
Some technological aspects of receiving cow milk whey proteins. 1. Introduction. Principle strategies of the group division of whey proteins and caseins
Elchaninov V., Koval A., Belov A.
PDF
(Rus)
编号 4 (2017)
Some technological aspects of receiving cow milk whey proteins 7. Receipts of immunoglobulin and glicomacropeptide
Elchaninov V., Koval A., Belov A.
PDF
(Rus)
编号 4 (2018)
Some technological aspects ofreceiving cow milk whey proteins8. Receiving of angiogenin
El’chaninov V.
PDF
(Rus)
编号 7 (2017)
Assessment of the fatty acids composition of milk fat
Stepycheva N., Vasina N., Petrova S.
PDF
(Rus)
编号 7 (2013)
Synthetic colors in frozen desserts and food ices
Rudometova N.
PDF
(Rus)
编号 2 (2017)
Some technological aspects of receiving whey proteins of cow milk. 6. The technologies of the direct isolation of minor whey proteins from raw milk
Elchaninov V.
PDF
(Rus)
编号 10 (2012)
Identification of fat phase of sour cream by GLC method
Svyatkina L., Andruhova V.
PDF
(Rus)
编号 10 (2011)
About milk products adulteration
Svyatkina L., Andrukhova V., Svyatkina L., Andruhova V.
PDF
(Rus)
编号 2 (2010)
Chromatographic methods of analysis
YuROVA E., Yurova E.
PDF
(Rus)
编号 3 (2015)
Some technological aspects of receiving whey proteins of cow milk. 2. Production of milk whey and products fortified with whey proteins
El’chaninov V.
PDF
(Rus)
编号 4 (2018)
Qualitycharacteristic of condensed milk with sugar
Svyatkina L., Gomza M., Andruhova V.
PDF
(Rus)
编号 1 (2015)
Control of potentially hazardous biologically active substances in the vegetable raw material
Rudometova N.
PDF
(Rus)
编号 2 (2018)
Trends in the chromatographic control of the milk products quality
Rudakov O., Rudakova L., Polyanskiy K.
PDF
(Rus)
编号 10 (2013)
Milk products as a potential source of compounds modifying consumers behavior
Zhilenkova O., Shenderov B., Klodt P., Kudrin V., Oleskin A.
PDF
(Rus)
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