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1
The use of non-traditional meat stuffing in onigiri preparation
The use of non-traditional meat stuffing in onigiri preparation
Material Type:
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The use of non-traditional meat stuffing in onigiri preparation

Belyaev, 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 Sciences

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2
Study of quality indicators of processed cheese enriched with caviar and milt of Baltic herring (Clupea harengus membras) during storage
Study of quality indicators of processed cheese enriched with caviar and milt of Baltic herring (Clupea harengus membras) during storage
Material Type:
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Study of quality indicators of processed cheese enriched with caviar and milt of Baltic herring (Clupea harengus membras) during storage

Lutova, Ekaterina ; Kliuchko, Natalia Mezenova, O. ; Ulrikh, E. ; Martirosyan, V.

BIO Web of Conferences, 2023, Vol.64, p.1022 [Periódico revisado por pares]

Les Ulis: EDP Sciences

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3
Cheese quality assessment by use of near-infrared spectroscopy
Cheese quality assessment by use of near-infrared spectroscopy
Material Type:
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Cheese quality assessment by use of near-infrared spectroscopy

Atanassova, 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 Sciences

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4
Analysis of the cheese components’ influence on the dehydration process under reduced pressure
Analysis of the cheese components’ influence on the dehydration process under reduced pressure
Material Type:
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Analysis of the cheese components’ influence on the dehydration process under reduced pressure

Ermolaev, 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 Sciences

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5
Technology of semi-hard cheese using protein fat simulator
Technology of semi-hard cheese using protein fat simulator
Material Type:
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Technology of semi-hard cheese using protein fat simulator

Stanislavskaya, 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 Sciences

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6
Development of histological detection methods of cottage cheese falsification
Development of histological detection methods of cottage cheese falsification
Material Type:
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Development of histological detection methods of cottage cheese falsification

Reznichenko, 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 Sciences

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7
Study on measurement of sound attenuation coefficient in bubble wake by pool
Study on measurement of sound attenuation coefficient in bubble wake by pool
Material Type:
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Study on measurement of sound attenuation coefficient in bubble wake by pool

Han, 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 Sciences

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8
IDF Internatinal Symposium on Sheep, Goat and other non-Cow Milk
IDF Internatinal Symposium on Sheep, Goat and other non-Cow Milk
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IDF Internatinal Symposium on Sheep, Goat and other non-Cow Milk

TSAKALIDOU, Effie ; ALICHANIDIS, Efstathios

International dairy journal, 2012, Vol.24 (2) [Periódico revisado por pares]

Oxford: Elsevier

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9
Physicochemical and textural properties of processed cheese spreads made with the addition of cheese base obtained from UF milk retentates
Physicochemical and textural properties of processed cheese spreads made with the addition of cheese base obtained from UF milk retentates
Material Type:
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Physicochemical and textural properties of processed cheese spreads made with the addition of cheese base obtained from UF milk retentates

Kycia, 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 Sciences

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10
Effect of some technological parameters during drying of ripening cheese on its physicochemical properties and microstructure[trisodium citrate and sodium polyphosphate addition]
Effect of some technological parameters during drying of ripening cheese on its physicochemical properties and microstructure[trisodium citrate and sodium polyphosphate addition]
Material Type:
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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 Sciences

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