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期
标题
作者
编号 5 (2017)
Technologies replacing import: milk sugar or lactose?
Evdokimov I., Anisimov G., Shramko M.
PDF
(Rus)
编号 4 (2016)
Kinetics of ultrafiltration cheese whey
Ponomarev A., Kluchnikov A., Merzlikina A., Pronina O., Polanski K.
PDF
(Rus)
编号 2 (2013)
Demineralized permeate as an alternative to milk sugar
Evdokimov I., Volodin D., Topalov V., Mihneva V.
PDF
(Rus)
编号 3 (2019)
Drinks based on milk whey with hydrolyzed lactose and vegetable raw materials
Merzlikina A., Polyanskii K., Pronina O., Belkova M.
PDF
(Rus)
编号 10 (2011)
Membrane filtration in yogurt production
Silki Paar -., Shevelev K., Silke Paar -., Shevelev K.
PDF
(Rus)
编号 11 (2018)
The drink on the milk whey base with functional vegetable supplements
Polyanskii K., Pronina O., Chusova A., Magomedov M., Korotkih E.
PDF
(Rus)
编号 8 (2018)
Alternative trends of processing of ultrafiltration permeate
Evdokimov I., Krohmal’ M., Shramko M., Anisimov G., Budkevich R.
PDF
(Rus)
编号 8 (2018)
Improvement of the efficiency of the membrane processing of curds whey
Babenyshev S., Jydkov V., Bratsyhin A., Mamai D., Mamai A., Hoha D.
PDF
(Rus)
编号 7 (2018)
Improvement of the efficiency of the membrane processing of curds whey
Babenyshev S., Zhydkov V., Bratsyhin A., Mamai D., Mamai A., Hoha D.
PDF
(Rus)
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