Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Maria I. Shramko"'
Publikováno v:
Вестник Северо-Кавказского федерального университета, Vol 0, Iss 2, Pp 87-90 (2022)
The item offers the outcomes of a study into the comparative features of some of bacterial concentrates obtained in a conventional manner and granulated cryo-frozen bacterial concentrates. There is a view presented on the features of sublimation dryi
Externí odkaz:
https://doaj.org/article/e7616672bb8e42b09aa26de167ee206c
Autor:
Aslanbek B. Maremshaov, Ivan A. Evdokimov, Maria I. Shramko, Natalia N. Nikulnikova, Olga V. Lepilkina
Publikováno v:
Вестник Северо-Кавказского федерального университета, Vol 0, Iss 1, Pp 85-88 (2022)
This article contains an analysis of bacterial condition of the different types of processed cheese. Shows the necessity of the account of the component composition for pasty, ломтевых, sweet cheese, processed cheese with fillers. The regular
Externí odkaz:
https://doaj.org/article/b880e8812ab0498b9fb95613ac0b8a2b
Publikováno v:
Вестник Северо-Кавказского федерального университета, Vol 0, Iss 2, Pp 45-49 (2022)
When baromembrane division of liquid high-molecular polydisperse systems, first of all, there are problems with mathematical description of behavior character of particles of protein nature . Representation of the selective layer in a multilayer depo
Externí odkaz:
https://doaj.org/article/2cc295df470d4d92a695c1bf7034dda1
Publikováno v:
Вестник Северо-Кавказского федерального университета, Vol 0, Iss 6, Pp 90-96 (2022)
The advanced technology, increasing competitiveness, dairy production of complex ingredient composition - all these determine the need for quality traceability systems to be introduced into the manufacturing process of enterprises adapted for product
Externí odkaz:
https://doaj.org/article/cc832f054fbf4a8090188128fa5bb64e
Autor:
Marina V. Kaledina, Anna N. Fedosova, Maria I. Shramko, Nadezhda P. Salatkova, Inna A. Martinova
Publikováno v:
Вестник Северо-Кавказского федерального университета, Vol 0, Iss 6, Pp 92-96 (2022)
Data of the application of researches of herbal extracts in reception of fermented milk drinks of a functional purpose are shown. Optimal technological parameters extraction process of biologically active substances from herbal were determined. Techn
Externí odkaz:
https://doaj.org/article/6f9f88f6b8524c0cb3e76577bf0b22d5