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期
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作者
编号 2 (2019)
Assessment of the organoleptic indices of the product containing more than 50 % of milk fat substitute in the fat phase and produced by the processed cheese technology
Ivanilova I.
PDF
(Rus)
编号 4 (2018)
Effects of the vegetable complex from lucerne on the antioxidant activity of cheese paste
Polyanskii K., Glagoleva L., Tokareva D., Aleksandrova A.
PDF
(Rus)
编号 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)
编号 1 (2009)
Technology of the cheese paste Dauriya
Sviridenko Y., Perfil'ev G., Delitskaya I., Tetereva L., Gal'tseva O., Shergina I., Sviridenko Y., Perfil'ev G., Delitskaya I., Tetereva L., Gal'tseva O., Shergina I.
PDF
(Rus)
编号 2 (2017)
Marmalade with adding cottage cheese and concentrated sugarbeet paste
Magomedov M., Poliynskiy K., Hodyreva O., Lobosova L., Kharlamova M.
PDF
(Rus)
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