Іздеу

Шығарылым
Атауы
Авторлар
№ 2 (2009)
Processed cheese products with functional characteristics
Ostroumova T., Ryapolov A., Leonenko Y., Ostroumova T., Ryapolov A., Leonenko Y.
PDF
(Rus)
№ 6 (2018)
Control of the fat phase composition of milk products for detection of their falsification with vegetable fats
Topnikova E., Danilova E.
PDF
(Rus)
№ 1 (2019)
Control of the fat phase of milk products composition to detect their falsification with animal fats
Topnikova E., Danilova E., Zabolotin G.
PDF
(Rus)
№ 5 (2016)
Assessment of the fatty-acids composition of semi-hard cheese
Svyatkina L., Andruhova V., Borisov A.
PDF
(Rus)
№ 4 (2014)
Identification and consuming properties of processed cheese
Svyatkina L., Andruhova V.
PDF
(Rus)
№ 4 (2010)
Quality of milk for cheese production
Vlasova J., Tsugkiev B., Vlasova, Z., Tsugkiev, B.
PDF
(Rus)
№ 2 (2019)
Dairy butter as a food product
Vyshemirskii F.
PDF
(Rus)
№ 2 (2016)
Butter of goat milk
Topnikova E., Danilova E., Nikitina Y.
PDF
(Rus)
№ 1 (2014)
Complex assessment of the milk of cows of principle domestic breeds kept in the Central Federal Region
Hromova L.
PDF
(Rus)
№ 2 (2010)
Technological specialtiesof the soft cheese manufacturing
Ostroumov L., Bobylin V., Husnullina N.
PDF
(Rus)
№ 2 (2019)
Time to help producers. Study of the fatty acids composition of the dairy butter and its analogues
Stepycheva N., Kulikova A.
PDF
(Rus)
№ 6 (2015)
Polymorphism of the DNA in the Yaroslavskaya breed of the cattle according to the gene of kappa-casein
Konovalov A., Il’ina A., Serova T., Zvereva E.
PDF
(Rus)
№ 6 (2013)
Chemical composition of cheese with spices and aroma plants
Kochieva A., Vlasova J.
PDF
(Rus)
№ 2 (2010)
Milk-protein concentrates for processed cheeses
Ostroumov L., Prosekov A., Babich О.
PDF
(Rus)
№ 1 (2011)
Improvement of the quality of the«Osetinskii» cheese
Vlasova Z., Tsukgiev B., Vlasova J., Tsugkiev B.
PDF
(Rus)
№ 4 (2015)
Identification and consuming properties of the dairy bu
Svyatkina L., Andruhova V.
PDF
(Rus)
№ 4 (2013)
Cream-raw material for receiving butter from cow milk
Vyshemirskii F., Smirnova O.
PDF
(Rus)
№ 3 (2011)
Products of butter making in the light of scienceabout healthy nutrition
Frants A., Dunaev A., Karavaeva E., Vyshemirskii F., Dunaev A., Karavaeva E.
PDF
(Rus)
№ 3 (2015)
The factors effecting quality of the cheese of the «Maasdam» type
Mordvinova V., Sviridenko G.
PDF
(Rus)
№ 4 (2013)
Fatty acids composition of the cheese with spices and aroma plants
Vlasova J., Kochieva A., Vlasov N.
PDF
(Rus)
№ 2 (2009)
Composition and biological value of soft cheese with lupin concentrate
Yurchenko N., Yurchenko N.
PDF
(Rus)
№ 5 (2017)
Identification of the fatty acids composition of milk products
Svyatkina L., Andruhova V., Hangajeev S.
PDF
(Rus)
№ 3 (2015)
Vegetable oil has been found in cheese! Is it really so?
Lepilkina O., Topnikova E.
PDF
(Rus)
№ 5 (2012)
Impacts of functional food supplements on quality of spreads used for sandwiches
Karavaeva E., Vyshemirskii F., Dunaev A., Pirogova E.
PDF
(Rus)
№ 5 (2018)
Identification and consumer properties of the hard cheese realized in Irkutsk
Svyatkina L., Andrukhova V.
PDF
(Rus)
№ 5 (2017)
Technological special features of making cheese from goat milk
Mordvinova V., Ostrouhova I., Ostrouhov D.
PDF
(Rus)
№ 6 (2014)
Spreads in present day nutrition
Vyshemirskii F., Dunaev A.
PDF
(Rus)
№ 2 (2011)
Products of butter making in thelight of science about healthynutrition
Vyshemirskiy F., Dunaev A., Karavaeva E., Vyshemirskii F., Dunaev A., Karavaeva E.
PDF
(Rus)
№ 3 (2017)
Biological value of the new type of the brine cheese «Ironskii»
Vlasova J.
PDF
(Rus)
№ 4 (2014)
Assessment of quality and grades of the dairy butter
Vyshemirskii F.
PDF
(Rus)
№ 4 (2010)
Existing range of the dairy butter
Vyshemirskii F., Topnikova E., Vyshemirskiy F., Topnikova, E.
PDF
(Rus)
Нәтижелер 31 - 1/31
Сыбырсөздер:
  • Негізгі сөздер тіркелімге сезімтал< / li>
  • Ағылшын предлогтары мен одақтары еленбейді
  • Әдепкі бойынша іздеу барлық негізгі сөздер үшін жасалады (агенс AND экспериенцер)
  • Белгілі бір терминді табу үшін OR қолданыңыз. білім беру OR оқыту
  • мысалы, күрделі сөз тіркестерін жасау үшін жақшаларды қолданыңыз. мұрағат ((журналдар OR конференциялар) NOT диссертациялар)
  • Нақты фразаны табу үшін, мысалы, тырнақшаларды қолданыңыз. "ғылыми зерттеулер"
  • сөзді - (сызықша) немесе not операторының көмегімен алып тастаңыз; мысалы. сұлулық байқауы< / em > немесе сұлулық байқауы< / em > < / li>
  • мысалы, нұсқа ретінде * қолданыңыз. ғылым* "ғылыми","ғылыми"және т. б. сөздерді қамтиды< / li> < / < / к-сі>