-
1
Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses
Published 2023-01-01“…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
Get full text
Article -
2
Features of micro- and ultrastructure of low-fat butter and its low-fat analogues
Published 2021-01-01“…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
Get full text
Article -
3
IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE
Published 2020-07-01“…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
Get full text
Article -
4
Technological and methodological aspects of the production of low- and lactose-free dairy products
Published 2021-07-01“…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
Get full text
Article -
5
STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION
Published 2019-12-01“…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
Get full text
Article