Cheesemaking and buttermaking
ISSN 2073-4018 (Print)
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butter making
cheese
cheese making
cheese product
cheese products
curds
dairy butter
equipment
export
import
keepability
milk
milk products
packaging
processed cheese
production
quality
ripening
soft cheese
spreads
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butter making
cheese
cheese making
cheese product
cheese products
curds
dairy butter
equipment
export
import
keepability
milk
milk products
packaging
processed cheese
production
quality
ripening
soft cheese
spreads
technology
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作者的详细信息
作者的详细信息
Polyanskii, K. K
期
栏目
标题
文件
编号 2 (2019)
Articles
Soft cheese with vegetable complex from green buckwheat for dietetic nutrition
编号 2 (2019)
Articles
Transfer of metabolites of bifidobacteria into whey during production
编号 1 (2019)
Articles
Preparation of raw materials for drinks based on milk whey and apple juice using baro-membrane technologies
编号 1 (2019)
Articles
Efficiency of baro-membrane purification of technological solutions in the dairy butter and cheese manufacturing
编号 6 (2018)
Articles
Receiving of curds whey with bifidogenous properties and its nano-filtration
编号 5 (2018)
Articles
Conceptual approaches to the system of milk products quality on the base of the blockchain technology
编号 4 (2018)
Articles
Effects of the vegetable complex from lucerne on the antioxidant activity of cheese paste
编号 3 (2018)
Articles
Efficiency of the electric-chemical membrane methods at cheese whey concentrating and demineralization
编号 2 (2018)
Articles
Ultrafiltration concentrating and demineralization of cheese whey with impulse current feeding
编号 2 (2012)
Articles
Varieties and quality of the dairy butter producers in the Central regions of the black earth zone
编号 3 (2012)
Articles
The role of stevia in improving cheese suitability of milk
编号 5 (2012)
Articles
Analysis of critical points in the technology of raw milk receiving
编号 6 (2013)
Articles
Baromembrane purification of effluents from the products of cheese making
编号 4 (2014)
Articles
Pilot plants for membrane filtration in the operation for raw milk materials processing
编号 4 (2014)
Articles
Special aspects of membrane concentration of cheese production waste waters in Russia in terms of Bondarsky cheese factory
编号 1 (2015)
Articles
The curds product of the improved food value
编号 2 (2015)
Articles
Effects of the physical properties of cheese whey on the technological processes aimed at extraction of whey valuable components
编号 4 (2015)
Articles
Formation of the dynamic membranes at separation of biological solutions by ultrafiltration
编号 4 (2015)
Articles
Reduction of the heavy metals levels in the curds produ< made with application of the paste from the Jerusalem artichoke
编号 6 (2015)
Articles
Rheological properties of the curds masses with the paste from Jerusalem artichok
编号 1 (2016)
Articles
Improvement of the production of milk replacers for calves
编号 4 (2016)
Articles
Jelly product on the base of curds mass with the paste from Jerusalem artichoke
编号 4 (2016)
Articles
Investigation of cheese whey concentrating by ultrafiltration
编号 1 (2017)
Articles
Study of the beetroot doses effects on the rheological properties of curds mass
编号 3 (2017)
Articles
Application of the soft cheese in the recipes of the jell products for sports nutrition
编号 5 (2017)
Articles
Protein snack with the concentrate of whey protein for sportsmen nutrition
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