作者的详细信息

Кригер, Анастасия Викторовна

期	栏目	标题	文件
编号 6 (2018)	Articles	Enrichment of milk products with low-molecular polypeptides. Part 1. Special features of production of low-molecular polypeptides (LMPP) by highly productive lactobacilli cultures
编号 5 (2018)	Articles	Development of new technologies: Еffect of enzyme compositions on proteolysis in cheese with high second heating temperature
编号 4 (2018)	Articles	Formation of the organoleptic properties of cheese and control of cheese ripening process
编号 2 (2010)	Articles	The effect of calf lipase on cheese ripening
编号 3 (2010)	Articles	Effect of Enzyme Compositions on Cheese Proteolysis
编号 6 (2010)	Articles	Effekt of enzume composition on cheese quality
编号 3 (2014)	Articles	Factors effecting activity of the enzymes preparations of the animal origin
编号 4 (2016)	Articles	Formation of the varieties policy at a cheese plant in the context of embargo
编号 6 (2016)	Articles	Cheese whey drinks as a factor to improve competitiveness of an enterprise
编号 6 (2017)	Articles	Study of enzymatic stability of the liquid preparations of the recombinant bovine (Bos taurus taurus L.) chymosin
编号 5 (2011)	Articles	Some properties of the milk clottingenzymes