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| Issue | Title | |
| Vol 1, No 4 (2018) | RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES | Abstract PDF (Eng) similar documents |
| I M. Pochitskaya, A. P. Laktionova, V. L. Roslik | ||
| "... Представлены результаты исследования компонентного состава летучих соединений сычужных сыров ..." | ||
| Vol 5, No 4 (2022) | Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses | Abstract similar documents |
| V. A. Mordvinova, E. V. Topnikova, E. S. Danilova, I. L. Ostroukhova | ||
| "... , протеолизом и липолизом. Вкусовой букет созревающих сыров формируется в результате изменений всех составных ..." | ||
| Vol 7, No 3 (2024) | Lactobacilli as additional cultures in cheese making | Abstract similar documents |
| N. P. Sorokina, I. V. Kucherenko, A. L. Bruckaya | ||
| "... Выработка сыров из термически обработанного молока в промышленных масштабах невозможна без ..." | ||
| 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 | ||
| "... характеристик сыров типа Камамбер в процессе выработки, созревания и хранения в зависимости от комбинаций ..." | ||
| 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 | ||
| "... , cheese with milk fat had the most pronounced cheese flavor and aroma, cheese product without butyric acid ..." | ||
| Vol 7, No 1 (2024) | Gas chromatography-mass spectrometry characterization of the aroma of Ossetian cheeses | Abstract PDF (Eng) similar documents |
| A. V. Gutnov, G. S. Kachmazov, P. N. Chalikidi, A. Yu. Tuaeva | ||
| "... соединений и путей их образования в рассольных осетинских сырах. Летучие компоненты сыров выделяли путем ..." | ||
| Vol 4, No 1 (2021) | Spectrophotometric method for evaluating proteolysis in cheeses and aromatic additives with a cheesy taste | Abstract similar documents |
| D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina | ||
| "... протеолиза в сырах. На длине волны 280 нм поглощают триптофан, тирозин, высокое количество которых содержится ..." | ||
| Vol 6, No 4 (2023) | Peculiarities of development and metabolism of Streptococcus thermophilus strains under different conditions of deep liquid phase cultivation | Abstract similar documents |
| G. M. Sviridenko, O. M. Shukhalova, E. S. Danilova | ||
| "... Микрофлора большинства ферментируемых молочных продуктов, в том числе сыров, полностью состоит ..." | ||
| 1 - 8 of 8 Items | ||
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