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期
标题
作者
编号 10 (2009)
Technological specialties of dry curds manufacturing
Ermolaev V., Zakharov S., Ermolaev V., Zaharov S.
PDF
(Rus)
编号 7 (2013)
Production of fermented milk products and cheeses: composition and properties of the starter cultures microflora
Sorokina N., Kucherenko I.
PDF
(Rus)
编号 2 (2011)
Control of the quality of products containing milk
KOBZEVA T., YuROVA E., Kobzeva T., Yurova E.
PDF
(Rus)
编号 1 (2017)
About indices of quality of the packaging materials and packaging and their control
Fedotova O.
PDF
(Rus)
编号 1 (2009)
Quality and safety indices of yogurt products
Kushchev S., Dunchenko N., Yankovskaya V., Kushchev S., Dunchenko N., Yankovskaya V.
PDF
(Rus)
编号 5 (2013)
Study of the properties of the fermented poly-component product with oat-meal at storage
Sokolova O.
PDF
(Rus)
编号 10 (2010)
Food orange fibers «Citri-fi» - a new component of healthy nutrition and a new possibility to create functional milk products
GUBINA I., Gubina I.
PDF
(Rus)
编号 8 (2015)
Standardization of the indices of quality and identifying characteristics of raw milk
Yurova E.
PDF
(Rus)
编号 6 (2013)
Production of fermented milk products and cheeses: composition and properties of starters microflora
Sorokina N., Kucherenko I.
PDF
(Rus)
编号 9 (2012)
Control of curds quality by organoleptic indices with application of neuron network
Davydova G., Potapov A.
PDF
(Rus)
编号 2 (2011)
Food orange fibers «Citri-fi» - a new component of healthy nutrition and a new possibility to create functional milk products
GUBINA I., Gubina I.
PDF
(Rus)
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