Pesquisa

Edição
Título
Autores
Nº 4 (2014)
Free fat in cheese and cheese products
Lepilkina O., Smykov I., Loginova I.
PDF
(Rus)
Nº 3 (2014)
Free fat in milk
Lepilkina O., Smykov I., Loginova I.
PDF
(Rus)
Nº 2 (2018)
Study of the properties and stability against oxidation of some fat compositions intended for receiving products with combined fat phase
Topnikova E., Ivanova N., Pirogova E., Danilova E., Zabolotin G.
PDF
(Rus)
Nº 2 (2011)
National standards in theepoch of technical regulations
Bessonov V., Bessonov V.
PDF
(Rus)
Nº 1 (2017)
Effects of oxidation of the fat phase of spreads on their quality during storage
Topnikova E., Ivanova N., Pirogova E., Danilova E.
PDF
(Rus)
Nº 2 (2009)
Special fats for vegetable cream
Alekseenko A., Kolesnikova S., Alekseenko A., Kolesnikova S.
PDF
(Rus)
Nº 2 (2016)
About the role of emulsifiers in improving cheese products quality
Lepilkina O., Smykov I., Loginova I.
PDF
(Rus)
Nº 2 (2009)
Processed cheese products with functional characteristics
Ostroumova T., Ryapolov A., Leonenko Y., Ostroumova T., Ryapolov A., Leonenko Y.
PDF
(Rus)
Nº 4 (2017)
Keepability of the dairy butter produced by the Russian and classic methods
Vyshemirskii F.
PDF
(Rus)
Nº 2 (2016)
Low fat cheese: an actual trend of the Russian market
Kelyashova Y.
PDF
(Rus)
Nº 2 (2012)
Special features of formation of the organoleptic indices of cheese products
Mordvinova V., Lepilkina O., Ostrouhova I., Samoilov A.
PDF
(Rus)
Nº 2 (2010)
Functional food fiber «Citri-Fi» in the low fat spreads
Gubina I.
PDF
(Rus)
Nº 1 (2009)
Methods for analysis of fat phase of the products containing vegetable oils
Lepilkina O., Lepilkina O.
PDF
(Rus)
Nº 1 (2011)
Butter oil and milk fat in the existingrange of products
Vyshemirskiy F., Topnikova E., Kustova T., Vyshemirskii F., Topnikova E., Kustova T.
PDF
(Rus)
Nº 3 (2017)
Study of the high fat milk products by the method of thermo-effectometry
Usatyuk D., Mironenko I.
PDF
(Rus)
Nº 2 (2016)
Once more about the goat milk
Sannikov M., Novopashina S.
PDF
(Rus)
Nº 2 (2011)
Specialized fats «SolPro»for the dairy sector
Kozyrev D., Kozyrev D.
PDF
(Rus)
Nº 6 (2009)
Low fat butter Yakutskii haiah
Efimova A., Stepanov K., Efimova A., Stepanov К.
PDF
(Rus)
Nº 1 (2011)
Akocheese - perfection of taste
Snegova V., Snegova V.
PDF
(Rus)
Nº 3 (2017)
Keepability of the dairy butter produced by the Russian and classic methods
Vyshemirskii F.
PDF
(Rus)
Nº 1 (2016)
Production of the combined rennet cheese
Veziryan V., Evdokimov I., Anisimov S., Veziryan A.
PDF
(Rus)
Nº 6 (2013)
Comparative evaluation of the dairy productivity of the black-and -white cows and Holstein cows in the terms of megafarms
Morozova N., Musaev F., Podol S., Ulkina M.
PDF
(Rus)
Nº 4 (2009)
Production of stable fat emulsions at spreads manufacturing: technology and equipment
Gulyaev-Zaytsev S., Kimachinskiy S., Narizhnyy S., Guliayev-Zaytsev S., Kimachinskiy S., Narizhnuy S.
PDF
(Rus)
Nº 2 (2018)
Prospects of sheep milk processing in the Altai Territory
Shchetinina E.
PDF
(Rus)
Nº 1 (2011)
Milk fat replacers for cheese products and processed cheese products of new generation
Stepanova L., Stepanova L.
PDF
(Rus)
Nº 3 (2017)
Emulsification of milk fat replacers at cheese products manufacturing
Lepilkina O., Loginova I., Smykov I.
PDF
(Rus)
Nº 5 (2015)
Are we using the DTA detect minor additives of substitutes of butterfat in butter?
Rudakov O., Polansky K., Gribanov A., Deyneka V.
PDF
(Rus)
Nº 6 (2013)
Vegetable components in the processed cheese manufacturing
Shchetinin M., Azolkina L., Bogdanova N.
PDF
(Rus)
Nº 6 (2010)
The better world specialists come to Russia
TETERYaTNIK V.
PDF
(Rus)
Nº 4 (2009)
Food supplements with antioxidative action for extending shelf life of processed cheese
Rozdova V., Kulakov T., Ozhgikhina N., Rozdova V., Kulakov T., Ojgihina N.
PDF
(Rus)
Nº 3 (2018)
New concepts and names of the cheese making products
Mordvinova V., Onosovskaya N.
PDF
(Rus)
Nº 5 (2011)
New era: milk fat replacers accordingto the GOST (State standard)
Zaytseva L., Zaitseva L.
PDF
(Rus)
Nº 2 (2017)
Effects of the way of the milk mixture normalization on the hard cheese quality
Delitskaya I., Mordvinova V., Lepilkina O., Myagkonosov D.
PDF
(Rus)
Nº 5 (2015)
Problems of cheese classification in the commodity turnover
Mayorov A., Surai N.
PDF
(Rus)
Nº 3 (2013)
Investigation of the fatty acids composition of dairy butter
Topnikova E., Gorshkova E., Merkulova M.
PDF
(Rus)
Nº 5 (2010)
Milk fat replacers «SDS» and «Soyuz» - guarantee of your products quality
Stepanova L., Stepanova, L.
PDF
(Rus)
Nº 3 (2009)
Fat Akochurn for low fat spreads produced by churning
Snegova V., Snegova V.
PDF
(Rus)
Nº 5 (2018)
Minornye komponenty lipidnogo proiskhozhdeniya dlya stabilizatsii molochnogo zhira
Abdellatyf S., Tihomirova N., Krasnova I.
PDF
(Rus)
Nº 6 (2011)
Milk fat replacer for spreads
Mel'nikov V., Melnikov V.
Nº 1 (2015)
Effects of the external factors on the quality of the fatty raw materials for spreads manufacturing
Mamontov A., Tereshchuk L.
PDF
(Rus)
Nº 1 (2013)
Rennet coagulation: formation of the milk proteins microparticulates
Smirnova I., Shtrigul V., Smirnov D.
PDF
(Rus)
Nº 4 (2010)
Milk fat globules: structure and protein composition
El'chaninov V., El'chaninov, V.
PDF
(Rus)
Nº 3 (2009)
Non milk fats for processed cheese products
Konovalova T., Konovalova T.
PDF
(Rus)
Nº 5 (2018)
Falsification of dairy products as a reflection of the problems of the industry
Lepilkina O.
PDF
(Rus)
Nº 3 (2011)
Prospects are in the place whereone can see the future
Dril Y., Driel J.
PDF
(Rus)
Nº 3 (2016)
Low fat products of cheese making for dietetic nutrition
Topnikova E., Pavlova T., Nikitina Y., Pirogova E.
PDF
(Rus)
Nº 5 (2014)
Milk fat replacers «SolPro» for manufacturing of the products containing milk
Kolpakova M.
PDF
(Rus)
Nº 5 (2012)
Present day technologies for milk fat replacers production
Mel’nikov V.
PDF
(Rus)
Nº 4 (2010)
Existing requirements to milk fat replacers
Topnikova E., Stahovskii V., Topnikova, E., Stakhovskiy, V.
PDF
(Rus)
Nº 6 (2018)
Requirements to the products manufactured according to the technology of the products containing milk with milk fat replacement by more that 50 %
Ivanilova I.
PDF
(Rus)
Nº 1 (2012)
Study of conformity of milk products to the State Standards(GOST)
Morozova N., Podol' S., Ul'kina M., Morozova N., Podol S., Ulkina M.
PDF
(Rus)
Nº 5 (2014)
New types of products - the main resource of the stable operation
Dunaev A., Konopleva A.
PDF
(Rus)
Nº 4 (2012)
Role of the fat phase and plasma in formation of spreads quality
Topnikova E., Pirogova E., Kustova T.
PDF
(Rus)
Nº 2 (2010)
Effects of the production method on formation of sweet butter flavor
Kustova T., Vyshemirskii F.
PDF
(Rus)
Nº 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)
1 - 55 de 55 resultados
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