Showing 1 - 12 results of 12 for search 'D. S. Myagkonosov', query time: 0.06s Refine Results
  1. 1
    PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGIN

    PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGIN by D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova

    Published 2022-03-01
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  2. 2
    Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses

    Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses by D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina

    Published 2024-01-01
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  3. 3
    Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor

    Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor by D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina

    Published 2021-01-01
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  4. 4
    Use of turbidimetry for determination of heat treatment intensity applied at pasteurization of milk

    Use of turbidimetry for determination of heat treatment intensity applied at pasteurization of milk by D. S. Myagkonosov, E. V. Topnikova, D. V. Abramov, O. G. Kashnikova

    Published 2024-04-01
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  5. 5
    Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses

    Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses by D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina

    Published 2022-10-01
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  6. 6
    Spectrophotometric method for evaluating proteolysis in cheeses and aromatic additives with a cheesy taste

    Spectrophotometric method for evaluating proteolysis in cheeses and aromatic additives with a cheesy taste by D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina

    Published 2021-04-01
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  7. 7
    Colorimetric method for estimating the intensity of heat load during milk pasteurization

    Colorimetric method for estimating the intensity of heat load during milk pasteurization by E. V. Topnikova, D. S. Myagkonosov, D. V. Abramov, O. G. Kashnikova

    Published 2024-10-01
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  8. 8
    Effect of the recombinant chymosins of different origins on production process of soft cheese

    Effect of the recombinant chymosins of different origins on production process of soft cheese by D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina

    Published 2022-07-01
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  9. 9
    Influence of different milk-clotting enzymes on the process of producing semihard cheeses

    Influence of different milk-clotting enzymes on the process of producing semihard cheeses by D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova

    Published 2023-04-01
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    Article
  10. 10
    Influence of different milk-clotting enzymes on the process of producing soft cheeses

    Influence of different milk-clotting enzymes on the process of producing soft cheeses by D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina

    Published 2021-10-01
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    Article
  11. 11
    Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses

    Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses by D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova

    Published 2022-01-01
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  12. 12
    THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES

    THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES by D. S. Myagkonosov, V. A. Mordvinova, I. N. Delitskaya, D. V. Abramov, E. G. Ovchinnikova

    Published 2020-10-01
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