Іздеу

Шығарылым
Атауы
Авторлар
№ 5 (2018)
Falsification of dairy products as a reflection of the problems of the industry
Lepilkina O.
PDF
(Rus)
№ 1 (2018)
Evaluation of the possibility to use the immune-ferment method for detecting dry milk at determination of the composition of raw materials applied for butter-making products
Topnikova E., Lepilkina O., Myagkonosov D., Buharina G., Municheva T., Volinova L., Petuhov P.
PDF
(Rus)
№ 1 (2011)
Milk fat replacers for cheese products and processed cheese products of new generation
Stepanova L., Stepanova L.
PDF
(Rus)
№ 3 (2015)
Critical temperature points of milk. The temperature 55 °C
Mironenko I.
PDF
(Rus)
№ 6 (2014)
Control of the indices of quality and safety of raw milk materials and milk products under the terms of working technical regulations of the Customs Union
Yurova E.
PDF
(Rus)
№ 2 (2018)
Sialic acids of milk and milk products
Shidlovskaya V.
PDF
(Rus)
№ 3 (2011)
Identification of milk andmilk products
Onosovskaya N., Onosovskaya N.
PDF
(Rus)
№ 5 (2016)
On qualitative indicators of sheep’s milk in the agricultural enterprise «LUKOZ»
Novopashina S., Sannikov M., Kojanov T., Shuvarikov A.
PDF
(Rus)
№ 4 (2010)
Existing requirements to milk fat replacers
Topnikova E., Stahovskii V., Topnikova, E., Stakhovskiy, V.
PDF
(Rus)
№ 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)
№ 2 (2017)
The method to determine mass share of total calcium in milk and products of cheese making
Lepilkina O., Tetereva L.
PDF
(Rus)
№ 6 (2015)
Improvement of the ecological safety of milk and milk products in the technological zone of the Republic the North Ossetia - Alania
Kokaeva M., Temiraev R.
PDF
(Rus)
№ 4 (2015)
Quality of the hard rennet cheese and technological properties of milk depending on cows feeding
Savina I.
PDF
(Rus)
№ 6 (2011)
Acquaintance with the UK dairy industry
№ 5 (2017)
Role of the arbitration methods in detection of milk products falsification
Lepilkina O., Topnikova E.
PDF
(Rus)
№ 4 (2012)
Plants for microparticulation in the present day milk processing
Baranov S.
PDF
(Rus)
№ 3 (2010)
Stabilizers «Turrizin» and «Bekaplus» for processed cheese and otherproducts
Tsvetkov I., Babkina N., Tsvetkov I., Babkina N.
№ 4 (2009)
Effects of feed supplement Biokoretron Forte on milk products yield
Lifanova S., Lifanova S.
PDF
(Rus)
№ 5 (2018)
Quality of sausage cheese and products containing milk with milk fat replacers (MFR)) produced according to the processed cheese technology
Orlova E., Kalabushkin V., Dunaev A., Alekseeva E.
PDF
(Rus)
№ 3 (2014)
Role of the sensor evaluation in improvement of the milk products research objectivity
Ojgihina N., Tetereva L.
PDF
(Rus)
№ 2 (2010)
Products from the secondary raw milk materials intended for processed cheeses recipes
Kravchenko E., Dunaev A., Volkova Т.
PDF
(Rus)
№ 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)
№ 4 (2010)
Milk availability for using in Cheese products of Various cow breeds When giving them injections with the vitaminized preparation
Lifanova S., Lifanova S.
PDF
(Rus)
№ 5 (2018)
Conceptual approaches to the system of milk products quality on the base of the blockchain technology
Polyanskii K., Makarov E., Makarov M.
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)
№ 2 (2011)
Manufacturing of safe and high quality milk products: microbiological aspects of managing
Sorokina N., Sorokina N.
PDF
(Rus)
№ 6 (2011)
The company ICF industries cibes s.p.a. New technologies in the high quality dry milkproducts manufacturing
Kulinich A., Kulinich A.
№ 3 (2011)
Increasing of the customs duties -a necessary measure
Cheverov V., Cheverov V.
PDF
(Rus)
№ 1 (2016)
Lactose free cheese - myth or reality?
Mordvinova V., Lepilkina O.
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 (2012)
Innovative biocoating for cheese and milk products
Zakharchenko A., Ganina V., Fedotova A., Zaharchenko A., Ganina V., Fedotova A.
PDF
(Rus)
№ 3 (2017)
Emulsification of milk fat replacers at cheese products manufacturing
Lepilkina O., Loginova I., Smykov I.
PDF
(Rus)
№ 2 (2013)
Decontamination of air in production premises
Buharskaya Y., Shuvarikov A., Osipov Y., Kuzina J., Petrov G.
PDF
(Rus)
№ 4 (2010)
Manufacturing of the products containing milk in Russia
Sviridenko Y., Topnikova E., Sviridenko Y., Topnikova, E.
PDF
(Rus)
№ 5 (2009)
Role of the organoleptic evaluation in assessing milk products quality
Ozhgikhina N., Tetereva L., Ojgihina N., Tetereva L.
PDF
(Rus)
№ 5 (2017)
Identification of the fatty acids composition of milk products
Svyatkina L., Andruhova V., Hangajeev S.
PDF
(Rus)
№ 2 (2013)
Some aspects of applying whey in industrial operations
Strashnov N., Filippova O., Shunyaeva O., Zyuzina O.
PDF
(Rus)
№ 2 (2012)
Special features of formation of the organoleptic indices of cheese products
Mordvinova V., Lepilkina O., Ostrouhova I., Samoilov A.
PDF
(Rus)
№ 5 (2010)
Organoleptic evaluation of the milk containing products
Ojgihina N., Tetereva L., zhgikhina N., Tetereva L.
PDF
(Rus)
№ 4 (2010)
International scientific-practical conference in Uglich
Topnikova E., Semova E., Topnikova, E., Semova E.
PDF
(Rus)
Нәтижелер 40 - 1/40
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>

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