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Vol 2, No 4 (2019) STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION Abstract  PDF (Eng)  similar documents
E. V. Topnikova, V. A. Mordvinova, G. M. Sviridenko, E. S. Danilova
"... , density, freezing point). FOR CITATION: Topnikova E. V., Mordvinova V. A., Sviridenko G. M., Danilova E ..."
 
Vol 3, No 4 (2020) Features of micro- and ultrastructure of low-fat butter and its low-fat analogues Abstract  PDF (Eng)  similar documents
E. V. Topnikova, E. N. Pirogova, Yu. V. Nikitina, T. A. Pavlova
"... , obtained products with the use FOR CITATION: Topnikova EV., Pirogova E. N., Nikitina Yu. V., Pavlova T ..."
 
Vol 3, No 2 (2020) IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE Abstract  PDF (Eng)  similar documents
О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, E. S. Danilova
"... that affect the texture [27,28]. FOR CITATION: Lepilkina O. V., Mordvinova V. A., Topnikova EV ..."
 
Vol 4, No 2 (2021) Technological and methodological aspects of the production of low- and lactose-free dairy products Abstract  similar documents
Ju. V. Nikitina, E. V. Topnikova, O. V. Lepilkina, O. G. Kashnikova
"... . https://doi.org/10.21323/2618-9771-2020-4-2-144-153 FOR CITATION: Nikitina, J.V., Topnikova, E.V ..."
 
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