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作者
Reindeer milk - biological valuable product
STEPANOV K., Stepanov K.
Simple solutions for standard situations
Beregova I.
To the item of fraction composition of goat milk
Dymar O., Smolyak T., Senchenko T., Efimova E.
Errors of the system for controlling quality of the products with combined composition of fat phase
Topnikova E., Danilova E.
Chemical composition of milk produced by cows of different breeds
Ponomarev A., Melnikova E., Dolmatova O., Klyuchnikova D., Bogdanova E., Popova E.
Milk fat replacers for ice−cream
Tvorogova A., Samoylov A., Tvorogova A., Samoilov A.
Falsification of the fat phase of milk products with non-milk oils
Yurova E.
Development of milk goats breeding base in Russia
Grigoryan L., Khatataev S.
Impact of fat in cows' ratio on milk productivity and technological characteristics of milk
Petrov O.
Treatment of the milk raw materials by membrane methods
EVDOKIMOV I., VOLODIN D., GOLOVKINA M., ZOLOTOREVA M., TOPALOV V., ANISIMOV S., VEZIRYaN A., KLEPKER V., ANISIMOV G., Evdokimov I., Volodin D., Golovkina M., Zolotareva M., Topalov V., Anisimov S., Veziryan A., Klepker V., Anisimov G.
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.
Altai fermented milk chegen
Bukachakova L., Arsenieva T.
To the item of identification of the fatty acids and protein composition of raw milk
Ponomarev A., Mel’nikova E.
Matrix method for calculating milk products formulae
Lisin P., Chernopolskaya N., Esipova M., Walter G., Rodenko Y.
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.
Trends in formation of fresh milk products variety
Zobkova Z.
Milk that we drink
Tyrsin Y.
About the role of products from whey
Volkova T.
Falsification of milk with water
Tetereva L., Lepilkina O., Shutov V., Tetereva L., Lepilkina O., Shutov V.
The cold dessert of the hot season
Lapshyna L.
The rules of labeling. Replies to the questions from enterprises
Makeeva I., Stratonova N., Smirnova J.
New poly-component fermented milk product
Sokolova O.
Express-methods to control milk composition: pluses and minuses
Lepilkina O., Tetereva L.
Whey drinks with vegetable components
Hramtsov A., Brykalov A., Pilipenko N.
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.
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