Issue 3
№ 3
Published
Published: 13.06.2024
17
Articles
3
Rubrics
104
Quantity of pages
Information material 10 Articles
People Make History
Elena Topnikova , Elena Dmitrieva Published from 8 to 17 Downloads: 381
Introducing High-Protein Products to Dairy Market
Tatyana Belyakova , Olga Morozova Published from 18 to 21 Downloads: 389
Technology Section
Zinaida Zobkova Published from 28 to 29 Downloads: 350
Milk-Clotting Enzyme Preparations in Cheesemaking
Pavel Mochalov Published from 36 to 37 Downloads: 318
Effect of Milk Pasteurization Temperature on Residual Microflora
Galina Sviridenko , Tatyana Komarova Published from 38 to 42 Downloads: 458
Effect of Crystallizer 01 Specialty Fat on Consumer, Structural, and Mechanical Properties of Dairy Spreads
Texture of Hard Cheese
Evgeniya Kashina Published from 65 to 67 Downloads: 346
Mozzarella Pizza Cheese with Complex Food Additives of ECOS Brand
Published from 68 to 69 Downloads: 351
Türköz and TDNT Engineering: Solutions for White Cheese Production
Published from 70 to 72 Downloads: 329
Russian New Generation Automated Process Control Aystem for Dairy Industry is a Solution to the Problem of Import Substitution
Anna Romanovskaya Published from 73 to 77 Downloads: 350
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