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| Issue | Title | |
| 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 | ||
| "... kind of cheese. It was established that the fatty acid composition of raw cow’s milk used to produce ..." | ||
| 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 | ||
| "... of cheese products have a positive effect on adjusting the fatty acid composition of vegetable fat ..." | ||
| Vol 1, No 4 (2018) | IFLUENCE OF FUNCTIONAL FOOD PRODUCT ON SERUM FATTY ACID COMPOSITION IN HYPERLIPIDEMIC RATS | Abstract PDF (Eng) similar documents |
| I. M. Chernukha, E. A. Kotenkova | ||
| "... ) compared with the control. The observed modifications of serum fatty acid composition resulted ..." | ||
| Vol 7, No 1 (2024) | Studying the possibility of using butter produced by the method of converting high fat cream in the production of puff products | Abstract similar documents |
| E. N. Pirogova, E. V. Topnikova, E. S. Danilova | ||
| "... on the research results, differences in the fatty acid composition of the studied butter samples were established ..." | ||
| Vol 9, No 2 (2026) | Biochemical characteristics of wheat sprout sublimated juice and pomace from the grain of the «Yubileinaya 60» variety | Abstract similar documents |
| I. V. Pankratov, D. S. Kulikov, A. A. Korolev, Z. I. Kalugina, A. V. Budanov | ||
| Vol 9, No 2 (2026) | Detection of adulteration of dairy products with beef fat by comprehensive assessment of the fat phase | Abstract similar documents |
| E. V. Topnikova, V. A. Pchelkina , E. S. Danilova, E. N. Pirogova, G. Yu. Zabolotin | ||
| 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 | ||
| "... , acid number, Reichert-Meissl number and fatty acid composition of the fatty phase of cheeses were ..." | ||
| 1 - 7 of 7 Items | ||
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