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Issue | Title | |
Vol 6, No 3 (2023) | Assessment of the palatability of Atlantic salmon by NMR spectroscopy | Abstract similar documents |
L. S. Abramova, A. V. Kozin, E. S. Guseva, K. A. Lavrikova | ||
"... Методом 1Н-ЯМР-спектроскопии проведено изучение метаболического профиля мышечной ткани ..." | ||
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 | ||
"... КОМПОНЕНТОВ СЫЧУЖНЫХ СЫРОВ Почицкая И.М.,* Лактионова А.П., Рослик В.Л. Научно-практический центр ..." | ||
Vol 4, No 4 (2021) | Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses | Abstract similar documents |
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova | ||
"... отличий в консистенции. В исследованных сырах степень выраженности горького вкуса была пропорциональна ..." | ||
Vol 5, No 3 (2022) | Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses | Abstract PDF (Eng) similar documents |
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina | ||
Vol 6, No 4 (2023) | Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses | Abstract PDF (Eng) similar documents |
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina | ||
"... интенсивности горького вкуса в сырах пропорциональна содержанию в них пептидов с молекулярной массой 1–5 кДа ..." | ||
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 | ||
"... вкусо-ароматических соединений, кислотное число, число Рейхерта-Мейссля и жирнокислотный состав жировой ..." | ||
1 - 6 of 6 Items |
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