Technological aspects of improving the quality of butter based on the study of its taste and aromatic properties

More works in this specialty

1. Study of the effect of deep freezing on the quality of minced meat semi-finished products

   Yablonenko, Lyudmila Aleksandrovna · 2008 · Candidate of Sciences · East Siberian State University of Technology

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
2. Development and study of the technology of skim-milk cheese and creation of processed cheeses based on it

   Zhdanov, Yevgeniy Gennadyevich · 2007 · Candidate of Sciences

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
3. Development of a technology for producing ichthyogelatin from fish scales

   Yakubova, Olesya Sergeyevna · 2006 · Candidate of Sciences

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
4. Scientific and practical aspects of the integrated processing of mutton

   Uzakov, Yasin Malikovich · 2006 · Doctor of Sciences

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
5. Development of a technology for a bacterial concentrate of bifidobacteria and Lactobacillus casei bacteria

   Yarkina, Yana Alekseyevna · 2005 · Candidate of Sciences

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production

All works in this specialty