обложка
Том 3 · № 2
Опубликован
Опубликовано: 20.10.2015
14
Статьи
3
Рубрики
124
Общее количество страниц
Food production technology 11 Статьи
APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS
THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT
OBTAINING AND IDENTIFICATION OF INULIN FROM JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS) TUBERS
FUNCTIONAL FERMENTED MILK DESSERTS BASED ON ACID WHEY
USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION
APPLE PECTIN AND NATURAL HONEY IN THE CLOSED MILK PROCESSING CYCLE
INVESTIGATION OF RHEOLOGICAL CHARACTERISTICS OF CONCENTRATED MILK PRODUCTS WITH A COMPLEX CARBOHYDRATE AND PROTEIN COMPOSITION
AN APPROACH TO THE CHOICE OF ALTERNATIVES OF THE OPTIMIZED FORMULATIONS
THE STUDY ON THE INFLUENCE OF THE ELECTROHYDRAULIC EFFECT ON THE DIFFUSION COEFFICIENT AND THE PENETRATION DEPTH OF SALT INTO MUSCLE TISSUES DURING SALTING
EFFICIENCY OF ADDING ESSENTIAL MICRONUTRIENTS TO THE DIET OF BROILER CHICKENS
STUDY OF THE IMPACT OF THE PREPARATION OF CREAM FOR CHURNING USING VACUUM ATOMIZATION ON THE STRUCTURE OF BUTTER
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