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Search results: 5 articles
Search string: consistence
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Остроумов Л. А., Гралевская И. В., Давыденко В. А., Брагинский В. И. | The technology factor influence on the combined cheese product quality | 21 | 2 | 2011 |
| 2 | Остроумов Л. А., Николаева Е. . | Research of anisotropism of structure and properties of cheeses during their maturing | 15 | 4 | 2009 |
| 3 | Касымов С., Тулеуов Е. | ИСПОЛЬЗОВАНИЕ ЭНДОКРИННОГО СЫРЬЯ КРС ДЛЯ ПРОИЗВОДСТВА БИОЛОГИЧЕСКИЙ АКТИВНЫХ ПРОДУКТОВ | 15 | 4 | 2009 |
| 4 | Остроумов Л. А., Азолкина Л. Н. | Development of technology of processed cheeses with use of vegetative raw material | 13 | 2 | 2009 |
| 5 | Остроумова Т. А., Шитов А. П. | Influence of seasonal changes of milk on formation of soft cheeses | 13 | 2 | 2009 |