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Vol 4, No 3 (2021) Influence of different milk-clotting enzymes on the process of producing soft cheeses Abstract  similar documents
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina
"... , показатели состава сыворотки и сыров, а также на выход сыров при производстве мягкого сыра типа «Любительский ..."
 
Vol 4, No 2 (2021) Saline extraction as a method of obtaining a mixture of biologically active compounds of protein nature from a porcine pancreas Abstract  similar documents
E. R. Vasilevskaya, M. A. Aryuzina, E. S. Vetrova
 
Vol 4, No 3 (2021) Eyes in cheese: reasons for formation and methods of assessment Abstract  similar documents
O. V. Lepilkina, O. N. Lepilkina, I. V. Loginova
"... Рассмотрены результаты научных исследований процесса образования глазков в сырах в зависимости ..."
 
Vol 4, No 1 (2021) Optimization of food compositions according to the ideal protein profile Abstract  similar documents
S. V. Zverev, V. I. Karpov, M. A. Nikitina
"... растительных белков неполные. Комбинируя растительное сырье можно регулировать химический состав, в том числе ..."
 
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 ..."
 
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