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Special issues of processing milk whey proteins
Mironenko I., Chorey E., Mironenko I., Chorei E.
Nomenclature and biochemical properties of principle whey proteins. Beta-lactoglobulin.
El'chaninov V., El'chaninov V.
Study of the beetroot doses effects on the rheological properties of curds mass
Magomedov M., Juravlev A., Varvarina O., Polyanskii K.
Study of the impacts of the starter cultures composition on the physical-chemical properties in the biotechnology of cheese making
Ramanauskas R.
Nomenclature and biochemical characteristics of the principle cow milk whey proteins. Alfa-lactalbumin and whey albumin
El'chaninov V., El'chaninov V.
Receiving of curds whey with bifidogenous properties and its nano-filtration
Titov S., Jdanov V., Breev Y., Polyanskii K.
Effects of the packaging materials properties on the quality of smoked processed cheese and cheese products
Dunaev A., Orlova E., Kalabushkin V., Alekseeva E.
Assessment of quality and grades of the dairy butter
Vyshemirskii F.
Quality of milk from the Holmogor cows with different genotypes of kappa-casein
Meshcherov S., Meshcherov R., Kalashnikova L., Meshcherov S., Meshcherov R.
Study of the acoustic fluctuation passing through milk at coagulation
Mayorov A., Sidenko Y., Loginov V.
Study structure formation processes cheese products for specialized power
Moliboga E.
Complex assessment of the milk of cows of principle domestic breeds kept in the Central Federal Region
Hromova L.
Intensification of the rennet cheese ripening
Ostroumov L., Nikolaeva E., Ostroumov L., Nikolaeva E.
Soft cheese with vegetable complex from green buckwheat for dietetic nutrition
Polyanskii K., Lesnikova E., Glagoleva L., Tokareva D.
Protective latex coatings in cheese making: situation and prospects
Snezhko A., Fedotova A., Filinskaya Y., Gubanova M., Ramanauskas R., Gal'ginaytine L., Snezhko A., Fedotova A., Filinskaya Y., Gubanova M., Ramanauskas R., Galginaitine L.
The influence of stabilizers on the quality indicators of cream cheese
Kabanova T., Shuvalova E., Ambrosieva E.
Cheese suitability of milk received from the cows raised in the Altai territory
Kosarev A., Gromova T.
To the item of taste formation in the cheese with white mould
Ostrouhova I., Mordvinova V., Sviridenko G., Ostrouhov D., Myagkonosov D.
Cheese product for foodsoperations
Gavrilova N., Burakovskaya N., Gavrilova N., Burakovskaya N.
Rheological properties of the curds masses with the paste from Jerusalem artichok
Polyanskii K., Juravlev A., Magomedov M., Varvarina O.
Cream-raw material for receiving butter from cow milk
Vyshemirskii F., Smirnova O.
Some properties of the milk clottingenzymes
Kriger A., Belov A., Kriger A., Belov A.
Improvement of the consuming properties of the cheese «Osetinskii» at denitrification
Kokaeva M., Temiraev R.
Antimicrobial polimer package — an efficient factor of cheese and milk products safety
Snejko A., Gubanova M., Uzdenskii V., Strahova P., Ramanayskas R., Galginaitine L.
Processed cheese products with functional characteristics
Ostroumova T., Ryapolov A., Leonenko Y., Ostroumova T., Ryapolov A., Leonenko Y.
Production of milk products with protected name of the place of origin of goods
Mordvinova V., Onosovskaya N.
Effects of the physical properties of cheese whey on the technological processes aimed at extraction of whey valuable components
Lazarev S., Bogomolov V., Pronina O., Polyanskii K.
Quality of milk for cheese production
Vlasova J., Tsugkiev B., Vlasova, Z., Tsugkiev, B.
The study of lactic acid bacteria isolated from natural sources
Orlova T., Dorofeev R., Meshcheryakova G.
Technological special features of making cheese from goat milk
Mordvinova V., Ostrouhova I., Ostrouhov D.
Spreads in present day nutrition
Vyshemirskii F., Dunaev A.
Technological properties of milk received from the cows fed with feeds supplemented with the chelate compound
Temiraev R., Baeva Z., Ter-Ter'yan N., Gazdarov A., Tebloeva L., Temiraev R., Baeva Z., Ter-Ter'yan N., Gazdarov A., Tebloeva L.
Effects of the barrier properties of the packaging materials on the quality of the sausage smoked cheese at storing
Dunaev A., Orlova E., Kalabushkin V., Alekseeva E.
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