Author Details

Кригер, Анастасия Викторовна

Issue	Section	Title	File
No 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
No 5 (2018)	Articles	Development of new technologies: Еffect of enzyme compositions on proteolysis in cheese with high second heating temperature
No 4 (2018)	Articles	Formation of the organoleptic properties of cheese and control of cheese ripening process
No 2 (2010)	Articles	The effect of calf lipase on cheese ripening
No 3 (2010)	Articles	Effect of Enzyme Compositions on Cheese Proteolysis
No 6 (2010)	Articles	Effekt of enzume composition on cheese quality
No 3 (2014)	Articles	Factors effecting activity of the enzymes preparations of the animal origin
No 4 (2016)	Articles	Formation of the varieties policy at a cheese plant in the context of embargo
No 6 (2016)	Articles	Cheese whey drinks as a factor to improve competitiveness of an enterprise
No 6 (2017)	Articles	Study of enzymatic stability of the liquid preparations of the recombinant bovine (Bos taurus taurus L.) chymosin
No 5 (2011)	Articles	Some properties of the milk clottingenzymes