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| Issue | Title | |
| Vol 6, No 4 (2023) | The kinetics of milk gel structure formation studies by electron microscopy | Abstract PDF (Eng) similar documents |
| I. T. Smykov | ||
| "... на поверхности мицелл казеина распределён неравномерно, что способствует образованию димеров и тримеров мицелл ..." | ||
| Vol 1, No 3 (2018) | THE PHYSICAL PROPERTIES OF THE CASEIN IN SOLUTION: EFFECT OF ULTRA-HIGH PRESSURE | Abstract PDF (Eng) similar documents |
| Roman O. Budkevich, Anastasia I. Eremina, Ivan A. Evdokimov, Nikita M. Fedortsov, Alexey A. Martak, Elena V. Budkevich | ||
| "... ) на ряд физических свойств мицеллы казеина: гидродинамический радиус, флюоресценцию тирозина и триптофана ..." | ||
| Vol 4, No 2 (2021) | Preparation and use of the whey protein microparticulate in the sour cream production technology | Abstract similar documents |
| E. I. Melnikova, E. B. Stanislavskaya | ||
| "... сыворотки от казеина и жира, ультрафильтрацию, термомеханическую обработку. Показатели состава объектов ..." | ||
| Vol 1, No 2 (2018) | MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING | Abstract PDF (Eng) similar documents |
| I, T. Smykov | ||
| 1 - 4 of 4 Items | ||
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