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Issue
Title
Authors
No 3 (2014)
Factors effecting activity of the enzymes preparations of the animal origin
Sturova Y.G., Kriger A.V., Jydkih K.V.
PDF
(Rus)
No 1 (2009)
Effects of milk clotting preparation on cheese organoleptic indices
Belov A.N., Koval' A.D., Avdanina E.A., El'chaninov V.V., Belov A.N., Koval' A.D., Avdanina E.A., El'chaninov V.V.
PDF
(Rus)
No 4 (2018)
Formation of the organoleptic properties of cheese and control of cheese ripening process
Belov A.N., Kriger A.V., Koval’ A.D., Miklishannskii V.A.
PDF
(Rus)
No 3 (2011)
Brief retrospectiveof applying and studying milk clottingenzymes
El'chaninov V.V., Elchaninov V.V.
PDF
(Rus)
No 6 (2011)
Low intensive acoustics treatment of thepreparation «Bovine pepsin»
Danil'chuk T.N., Shepelev V.A., Danilchuk T.N., Shepelev V.A.
No 5 (2011)
Brief retrospective of applicationand studying of the milk coagulatingenzymes
El'chaninov V.V., Elchaniniv V.V.
PDF
(Rus)
No 6 (2017)
Production of the liquid complex enzyme preparations using membrane methods
Murunova G.V., Abramov D.V., Sviridenko Y.Y., Municheva T.E.
PDF
(Rus)
1 - 7 of 7 Items

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