Pesquisa

Edição
Título
Autores
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)
Nº 2 (2009)
Processed cheese products with functional characteristics
Ostroumova T., Ryapolov A., Leonenko Y., Ostroumova T., Ryapolov A., Leonenko Y.
PDF
(Rus)
Nº 5 (2017)
Technological special features of making cheese from goat milk
Mordvinova V., Ostrouhova I., Ostrouhov D.
PDF
(Rus)
Nº 3 (2015)
Vegetable oil has been found in cheese! Is it really so?
Lepilkina O., Topnikova E.
PDF
(Rus)
Nº 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)
Nº 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)
Nº 4 (2017)
Keepability of the dairy butter produced by the Russian and classic methods
Vyshemirskii F.
PDF
(Rus)
Nº 6 (2014)
Spreads in present day nutrition
Vyshemirskii F., Dunaev A.
PDF
(Rus)
Nº 4 (2010)
Existing range of the dairy butter
Vyshemirskii F., Topnikova E., Vyshemirskiy F., Topnikova, E.
PDF
(Rus)
Nº 3 (2017)
Keepability of the dairy butter produced by the Russian and classic methods
Vyshemirskii F.
PDF
(Rus)
Nº 4 (2014)
Assessment of quality and grades of the dairy butter
Vyshemirskii F.
PDF
(Rus)
Nº 4 (2010)
Quality of milk for cheese production
Vlasova J., Tsugkiev B., Vlasova, Z., Tsugkiev, B.
PDF
(Rus)
Nº 2 (2019)
Dairy butter as a food product
Vyshemirskii F.
PDF
(Rus)
Nº 3 (2017)
Biological value of the new type of the brine cheese «Ironskii»
Vlasova J.
PDF
(Rus)
Nº 4 (2014)
Identification and consuming properties of processed cheese
Svyatkina L., Andruhova V.
PDF
(Rus)
Nº 2 (2010)
Technological specialtiesof the soft cheese manufacturing
Ostroumov L., Bobylin V., Husnullina N.
PDF
(Rus)
Nº 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)
Nº 5 (2016)
Assessment of the fatty-acids composition of semi-hard cheese
Svyatkina L., Andruhova V., Borisov A.
PDF
(Rus)
Nº 1 (2014)
Complex assessment of the milk of cows of principle domestic breeds kept in the Central Federal Region
Hromova L.
PDF
(Rus)
Nº 2 (2010)
Milk-protein concentrates for processed cheeses
Ostroumov L., Prosekov A., Babich О.
PDF
(Rus)
Nº 1 (2011)
Improvement of the quality of the«Osetinskii» cheese
Vlasova Z., Tsukgiev B., Vlasova J., Tsugkiev B.
PDF
(Rus)
Nº 2 (2016)
Butter of goat milk
Topnikova E., Danilova E., Nikitina Y.
PDF
(Rus)
Nº 6 (2013)
Chemical composition of cheese with spices and aroma plants
Kochieva A., Vlasova J.
PDF
(Rus)
Nº 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)
Nº 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)
Nº 4 (2013)
Cream-raw material for receiving butter from cow milk
Vyshemirskii F., Smirnova O.
PDF
(Rus)
Nº 2 (2009)
Composition and biological value of soft cheese with lupin concentrate
Yurchenko N., Yurchenko N.
PDF
(Rus)
Nº 5 (2017)
Identification of the fatty acids composition of milk products
Svyatkina L., Andruhova V., Hangajeev S.
PDF
(Rus)
Nº 3 (2015)
The factors effecting quality of the cheese of the «Maasdam» type
Mordvinova V., Sviridenko G.
PDF
(Rus)
Nº 5 (2012)
Impacts of functional food supplements on quality of spreads used for sandwiches
Karavaeva E., Vyshemirskii F., Dunaev A., Pirogova E.
PDF
(Rus)
Nº 5 (2018)
Identification and consumer properties of the hard cheese realized in Irkutsk
Svyatkina L., Andrukhova V.
PDF
(Rus)
1 - 31 de 31 resultados
Dicas:
  • Palavras-chave são sensíveis a maiúsculas
  • Preposições e conjunções ingleses são ignoradas
  • Busca é feita por todos os palavras-chave (agente AND experimentador) por omissão
  • Use OR para pesquisar um termo exato, ex.: educação OR formação
  • Use parênteses para criar frases complexas, ex.: arquivo de ((revistas OR conferências) NOT teses)
  • Para pesquisar uma frase precisa use aspas duplas, ex.: "investigações científicas"
  • Exclua uma palavra utilizando o sinal - (hífen) ou operador NOT; ex.: concurso-de beleza ou concurso NOT de beleza
  • Use * como caractere-coringa, ex.: científic* recuperará as palavras "científico", "científicos", etc.

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