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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
"... ionization detector and a CP 88 quartz capillary column — Sil 88 for FAME100 m × 0.25 mm × 0.2 µm ..."
Vol 3, No 4 (2020) Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa Abstract  PDF (Eng)  similar documents
G. M. Sviridenko, V. V. Kalabushkin, A. N. Shishkina, E. E. Uskova
"... in the elastic modulus (G’) and dynamic viscosity (h’). The length of the cheese thread, as one of the main ..."
Vol 4, No 4 (2021) Evaluation of microbiological risks in cream as a raw material for buttermaking Abstract  similar documents
G. M. Sviridenko, M. B. Zakharova, N. V. Ivanova
Vol 5, No 4 (2022) Study of the composition of the residual microflora of milk after pasteurization Abstract  similar documents
G. M. Sviridenko, T. V. Komarova, E. E. Uskova
Vol 4, No 2 (2021) Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses Abstract  similar documents
G. M. Sviridenko, V. A. Mordvinova, I. L. Ostroukhova
"... -133. https://doi. org/10.21323/2618-9771-2020-4-2-126-133 FOR CITATION: Sviridenko, G.M., Mordvinova ..."
Vol 6, No 1 (2023) Study of the possibility of producing semi-hard cheeses from frozen goat’s milk Abstract  similar documents
V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov
1 - 6 of 6 Items

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