检索

期
标题
作者
编号 1 (2018)
Dairy butter, spread or the vegetable-dairy butter - what should a consumer choose?
Topnikova E.
PDF
(Rus)
编号 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)
编号 1 (2017)
Effects of oxidation of the fat phase of spreads on their quality during storage
Topnikova E., Ivanova N., Pirogova E., Danilova E.
PDF
(Rus)
编号 3 (2016)
Low fat products of cheese making for dietetic nutrition
Topnikova E., Pavlova T., Nikitina Y., Pirogova E.
PDF
(Rus)
编号 2 (2015)
Dairy components as factor of creation of structure of spread
Tereshchuk L., Starovoitova K., Ivashina O.
PDF
(Rus)
编号 4 (2012)
Role of the fat phase and plasma in formation of spreads quality
Topnikova E., Pirogova E., Kustova T.
PDF
(Rus)
编号 5 (2009)
Development of the spread technology with hydrocolloid addition
Smirnova I., Vasil'eva G., Smirnova I., Vasil'eva G.
PDF
(Rus)
编号 1 (2010)
Low fatspreads of improved quality
Karavaeva E., Topnikova E., Pirogova E., Dunaev A.
PDF
(Rus)
编号 3 (2009)
Fat Akochurn for low fat spreads produced by churning
Snegova V., Snegova V.
PDF
(Rus)
编号 1 (2012)
Spread is a product of new generation
Roshchupkina N., Konopleva A., Roshchupkina N., Konopleva A.
PDF
(Rus)
编号 2 (2018)
Study of the properties and stability against oxidation of some fat compositions intended for receiving products with combined fat phase
Topnikova E., Ivanova N., Pirogova E., Danilova E., Zabolotin G.
PDF
(Rus)
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