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期
标题
作者
编号 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)
编号 6 (2009)
Reduction of bitterness in the fermentative hydrolyzates of cheese whey proteins
Abramov D., Tolkachev A., Ovchinnikova E., Kokareva N., Kangin M., Abramov D., Tolkachev A., Ovchinnikova E., Kokareva N., Kangin M.
PDF
(Rus)
编号 4 (2017)
Functional special features of milk whey protein
Mironenko I.
PDF
(Rus)
编号 5 (2009)
Nomenclature and biochemical characteristics of the principle cow milk whey proteins. Alfa-lactalbumin and whey albumin
El'chaninov V., El'chaninov V.
PDF
(Rus)
编号 4 (2012)
Plants for microparticulation in the present day milk processing
Baranov S.
PDF
(Rus)
编号 3 (2009)
Vegetable oils in the composition of processed cheese products
Rozdova V., Rozdova V.
PDF
(Rus)
编号 4 (2011)
Milk proteins PROMILK for spreads
Tagieva T., Tarasova L., Panfilova M.
PDF
(Rus)
编号 2 (2009)
Special issues of processing milk whey proteins
Mironenko I., Chorey E., Mironenko I., Chorei E.
PDF
(Rus)
编号 5 (2010)
Type characteristic of the hard rennet cheeses and determination of their ripeness
Haertdinov R., Khaertdinov R.
PDF
(Rus)
编号 5 (2010)
Technologies for the processed cheese products
Dunaev A., Konovalova T., Dunaev u., Konovalova, T.
PDF
(Rus)
编号 1 (2010)
Nomenclature and biochemical properties of the main whey proteins. Lactoferrinand immunoglobulins.
El'chaninov V.
PDF
(Rus)
编号 4 (2010)
Milk fat globules: structure and protein composition
El'chaninov V., El'chaninov, V.
PDF
(Rus)
编号 5 (2011)
Gel-filtration method for solublewhey proteins
Abramov D., Sviridenko Y., Tolkachev A., Ovchinnikova E., Abramov D., Sviridenko Y., Tolkachev A., Ovchinnikova E.
PDF
(Rus)
编号 2 (2010)
Milk-protein concentrates for processed cheeses
Ostroumov L., Prosekov A., Babich О.
PDF
(Rus)
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