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Атауы
Авторлар
№ 2 (2009)
Special issues of processing milk whey proteins
Mironenko I., Chorey E., Mironenko I., Chorei E.
PDF
(Rus)
№ 2 (2009)
Nomenclature and biochemical properties of principle whey proteins. Beta-lactoglobulin.
El'chaninov V., El'chaninov V.
PDF
(Rus)
№ 3 (2012)
The role of stevia in improving cheese suitability of milk
Savina I., Semenov S., Ponomarev A., Polyanskii K.
PDF
(Rus)
№ 2 (2009)
Soft cheese from milk-protein concentrates
Suyunchev O., Evdokimov I., Sardak A., Klepker V., Rudakov A., Suyunchev O., Evdokimov I., Sardak A., Klepker V., Rudakov A.
PDF
(Rus)
№ 2 (2019)
Soft cheese with vegetable complex from green buckwheat for dietetic nutrition
Polyanskii K., Lesnikova E., Glagoleva L., Tokareva D.
PDF
(Rus)
№ 6 (2015)
Rheological properties of the curds masses with the paste from Jerusalem artichok
Polyanskii K., Juravlev A., Magomedov M., Varvarina O.
PDF
(Rus)
№ 5 (2009)
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.
PDF
(Rus)
№ 2 (2018)
The study of lactic acid bacteria isolated from natural sources
Orlova T., Dorofeev R., Meshcheryakova G.
PDF
(Rus)
№ 2 (2019)
To the item of taste formation in the cheese with white mould
Ostrouhova I., Mordvinova V., Sviridenko G., Ostrouhov D., Myagkonosov D.
PDF
(Rus)
№ 1 (2012)
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.
PDF
(Rus)
№ 5 (2015)
Improvement of the consuming properties of the cheese «Osetinskii» at denitrification
Kokaeva M., Temiraev R.
PDF
(Rus)
№ 3 (2009)
Emulsifying characteristics of the natural aroma and flavoring ingredients Butter Buds
Osad'ko M., Rumyantseva G., Zotkina D., Osad'ko M., Rumyantseva G., Zotkina D.
PDF
(Rus)
№ 3 (2018)
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.
PDF
(Rus)
№ 6 (2017)
Production of milk products with protected name of the place of origin of goods
Mordvinova V., Onosovskaya N.
PDF
(Rus)
№ 2 (2015)
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.
PDF
(Rus)
№ 3 (2009)
Vegetable oils in the composition of processed cheese products
Rozdova V., Rozdova V.
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)
№ 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)
№ 3 (2009)
Intensification of the rennet cheese ripening
Ostroumov L., Nikolaeva E., Ostroumov L., Nikolaeva E.
PDF
(Rus)
№ 5 (2018)
Original technologies of the brine cheese
Mordvinova V., Delitskaya I.
PDF
(Rus)
№ 1 (2017)
Study of the beetroot doses effects on the rheological properties of curds mass
Magomedov M., Juravlev A., Varvarina O., Polyanskii K.
PDF
(Rus)
№ 4 (2014)
Assessment of quality and grades of the dairy butter
Vyshemirskii F.
PDF
(Rus)
№ 6 (2018)
Receiving of curds whey with bifidogenous properties and its nano-filtration
Titov S., Jdanov V., Breev Y., Polyanskii K.
PDF
(Rus)
№ 6 (2016)
Effects of the packaging materials properties on the quality of smoked processed cheese and cheese products
Dunaev A., Orlova E., Kalabushkin V., Alekseeva E.
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)
№ 6 (2018)
Special features of cheese ripening with cheese slime microflora
Mordvinova V., Ostrouhova I., Sviridenko G.
PDF
(Rus)
№ 6 (2015)
Study structure formation processes cheese products for specialized power
Moliboga E.
PDF
(Rus)
№ 4 (2013)
Cream-raw material for receiving butter from cow milk
Vyshemirskii F., Smirnova O.
PDF
(Rus)
№ 2 (2009)
Processed cheese products with functional characteristics
Ostroumova T., Ryapolov A., Leonenko Y., Ostroumova T., Ryapolov A., Leonenko Y.
PDF
(Rus)
№ 2 (2019)
Study of the acoustic fluctuation passing through milk at coagulation
Mayorov A., Sidenko Y., Loginov V.
PDF
(Rus)
№ 6 (2015)
The influence of stabilizers on the quality indicators of cream cheese
Kabanova T., Shuvalova E., Ambrosieva E.
PDF
(Rus)
№ 4 (2013)
Antimicrobial polimer package — an efficient factor of cheese and milk products safety
Snejko A., Gubanova M., Uzdenskii V., Strahova P., Ramanayskas R., Galginaitine L.
PDF
(Rus)
Нәтижелер 33 - 1/33
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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