Showing 1 - 5 results of 5 for search 'E. V. Topnikova', query time: 0.03s Refine Results
  1. 1
    Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses

    Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses by V. A. Mordvinova, E. V. Topnikova, E. S. Danilova, I. L. Ostroukhova

    Published 2023-01-01
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  2. 2
    Features of micro- and ultrastructure of low-fat butter and its low-fat analogues

    Features of micro- and ultrastructure of low-fat butter and its low-fat analogues by E. V. Topnikova, E. N. Pirogova, Yu. V. Nikitina, T. A. Pavlova

    Published 2021-01-01
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  3. 3
    STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION

    STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION by E. V. Topnikova, V. A. Mordvinova, G. M. Sviridenko, E. S. Danilova

    Published 2019-12-01
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  4. 4
    Technological and methodological aspects of the production of low- and lactose-free dairy products

    Technological and methodological aspects of the production of low- and lactose-free dairy products by Ju. V. Nikitina, E. V. Topnikova, O. V. Lepilkina, O. G. Kashnikova

    Published 2021-07-01
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  5. 5
    IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE

    IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE by О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, E. S. Danilova

    Published 2020-07-01
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