Development of a production technology and methods of application of bacterial concentrates of mesophilic lactic acid bacteria with the aim of improving the quality of small rennet cheeses
Rogov, Grigoriy Novomirovich, 1994, Candidate of Sciences dissertation
Uglich
198 pp.
More works in this specialty
- Development of a method for the refrigeration treatment of milk and cottage cheese using liquid nitrogen
Anistratova, Oksana Vyacheslavovna · Candidate of Sciences · Kaliningrad State Technical University, Committee of the Russian Federation for Fisheries
- Study and use of food additives in the technologies of fermented milk beverages
Dovgun, Nikolai Petrovich · Candidate of Sciences · Voronezh State University of Engineering Technologies
- Improvement of the technology for producing a biologically active feed additive from endocrine-enzyme raw materials
Kashinova, Elta Basangovna · 2016 · Candidate of Sciences · All-Russian Research Institute of Fisheries and Oceanography
- Development of a technology for soft cheese based on goat milk for functional nutrition
Shchetinina, Yelena Mikhaylovna · 2016 · Candidate of Sciences · East Siberian State University of Technology and Management
- Scientific support of the technological process of salting Atlantic herring (Clupea harengus) in still brine based on experimental studies by photon correlation spectroscopy
Shumanova, Maria Vyacheslavovna · 2016 · Candidate of Sciences · Kaliningrad State Technical University, Committee of the Russian Federation for Fisheries