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| Issue |
Title |
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| No 2 (2024) |
Fortification of dairy products with pro- and prebiotics |
Abstract
PDF (Rus)
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E. V. Zhukova, P. A. Korenevskaya, E. D. Savina, O. N. Pastukh |
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| No 6 (2022) |
Characteristics of sheep’s milk as raw material for the production of dairy products |
Abstract
PDF (Rus)
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K. A. Kanina, N. A. Zhizhin, P. R. Atanasov, O. N. Pastukh |
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| No 1 (2020) |
Effect of antibiotics on milk microorganism growth |
Abstract
PDF (Rus)
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Olga V. Selitskaya, Anna P. Olesyuk, Gennady V. Rodionov, Ruslan M. Kertiyev |
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| No 3 (2020) |
Technological features of camembert cheese made from cow’s and goat’s milk |
Abstract
PDF (Rus)
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Kseniya A. Kanina, Nikolay A. Zhizhin, Yelena S. Semyonova, Olga N. Pastukh, Petr R. Atanasov |
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| No 1 (2019) |
Purification and regeneration of unrefined vegetable oils |
Abstract
PDF (Rus)
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Felix Ya. Rudik, Natalya L. Morgunova, Sergey A. Bredikhin, Madina S. Tulieva |
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| No 1 (2019) |
Natural dietary supplements in production of butter biscuits |
Abstract
PDF (Rus)
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Tatyana N. Tertychnaya, Inna V. Mazhulina, Yelizaveta A. Gorbunova, Olga V. Sinelnikova |
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| No 4 (2019) |
Effect of antibiotics on quality and safety of raw milk and milk products |
Abstract
PDF (Rus)
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G. V. Rodionov, O. V. Selitskaya, N. M. Kostomakhin, A. P. Olesyuk, A. S. Ageyeva |
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| No 4 (2021) |
Investigation of the correlation of fatty acid composition and triglyceride profile with the oxidative spoilage of milk fat |
Abstract
PDF (Rus)
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Nikolai A. Zhizhin |
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