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1 |
Material Type: Ata de Congresso
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The use of non-traditional meat stuffing in onigiri preparationBelyaev, Alexey ; Ryzhkova, Galina ; Shvets, Olga ; Lebedeva, Nadezhda ; Kanunnikova, Tatyana ; Kazakova, Liudmila Kovalev, I.E3S Web of Conferences, 2023, Vol.390, p.2033 [Periódico revisado por pares]Les Ulis: EDP SciencesTexto completo disponível |
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Material Type: Ata de Congresso
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Cheese quality assessment by use of near-infrared spectroscopyAtanassova, Stefka ; Yorgov, Dimitar ; Veleva, Petya ; Stoyanchev, Todor ; Zlatev, Zlatin Mollov, P. ; Ivanov, G. ; Kostov, G. ; Mihalev, K. ; Dragoev, S.BIO Web of Conferences, 2023, Vol.58, p.2007 [Periódico revisado por pares]Les Ulis: EDP SciencesTexto completo disponível |
3 |
Material Type: Ata de Congresso
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Technology of semi-hard cheese using protein fat simulatorStanislavskaya, Ekaterina B. ; Melnikova, Elena I. ; Fedorova, Arina R. ; Danyliv, Maksim M. ; Vasilenko, Olga A. Nezhmetdinova, F. ; Nizamov, R. ; Valiev, A. ; Ziganshin, B. ; Taylan, A.BIO Web of Conferences, 2020, Vol.27, p.32 [Periódico revisado por pares]Les Ulis: EDP SciencesTexto completo disponível |
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Material Type: Ata de Congresso
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Analysis of the cheese components’ influence on the dehydration process under reduced pressureErmolaev, V. A. ; Kechkin, I. A. ; Makhacheva, E. V. ; Romanenko, A. I. ; Tarakanova, V. V. Nezhmetdinova, F. ; Nizamov, R. ; Valiev, A. ; Ziganshin, B. ; Taylan, A.BIO Web of Conferences, 2020, Vol.27, p.9 [Periódico revisado por pares]Les Ulis: EDP SciencesTexto completo disponível |
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Material Type: Ata de Congresso
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Development of histological detection methods of cottage cheese falsificationReznichenko, Liudmila ; Nikolenko, Elena ; Noskov, Sergei ; Shcherbinin, Roman Nezhmetdinova, F. ; Nizamov, R. ; Valiev, A. ; Ziganshin, B. ; Taylan, A.BIO Web of Conferences, 2020, Vol.27, p.98 [Periódico revisado por pares]Les Ulis: EDP SciencesTexto completo disponível |
6 |
Material Type: Ata de Congresso
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Study on measurement of sound attenuation coefficient in bubble wake by poolHan, Jing ; Lv, Shuai ; Wu, Zhongpeng ; Zhang, Mingwei ; Bai, Jin Sun, J. ; Nawaz, M. ; Liu, X.E3S Web of Conferences, 2020, Vol.206, p.3013 [Periódico revisado por pares]Les Ulis: EDP SciencesTexto completo disponível |
7 |
Material Type: Ata de Congresso
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IDF Internatinal Symposium on Sheep, Goat and other non-Cow MilkTSAKALIDOU, Effie ; ALICHANIDIS, EfstathiosInternational dairy journal, 2012, Vol.24 (2) [Periódico revisado por pares]Oxford: ElsevierTexto completo disponível |
8 |
Material Type: Ata de Congresso
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Effect of some technological parameters during drying of ripening cheese on its physicochemical properties and microstructure[trisodium citrate and sodium polyphosphate addition]Chojnowski, W. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Dairy Science and Quality Management), E-mail: chowla@uwm.edu.pl ; Fornal, J. (Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research) ; Dec, B. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Dairy Science and Quality Management) ; Blaszczak, W. (Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research)Polish journal of food and nutrition sciences, 2006, Vol.15 (56), p.41-45 [Periódico revisado por pares]Olsztyn: Polish Academy of SciencesTexto completo disponível |
9 |
Material Type: Ata de Congresso
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Physicochemical and textural properties of processed cheese spreads made with the addition of cheese base obtained from UF milk retentatesKycia, K., E-mail: kkycia@gmail.com ; Pluta, A ; Zmarlicki, S. (Warsaw Agricultural University (Poland). Faculty of Food Technology)Polish journal of food and nutrition sciences, 2006, Vol.15 (56), p.107-112 [Periódico revisado por pares]Olsztyn: Polish Academy of SciencesTexto completo disponível |
10 |
Material Type: Ata de Congresso
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Dairy products frequency questionnaire (ADOS-Ca) calibration for calcium intake evaluationSZYMELFEJNIK, Ewa Joanna ; WADOLOWSKA, Lidia ; CICHON, Roman ; PRZYSLAWSKI, Juliusz ; BOLESLAWSKA, IzabelaPolish journal of food and nutrition sciences, 2006, Vol.15, p.229-236 [Periódico revisado por pares]Olsztyn: Polish Academy of SciencesTexto completo disponível |