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Search results: 4 articles
Search string: anisotropy
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Капленко А. Н., Евдокимов И. А., Капленко Н. Н., Егоров О. И. | THERMIZATION OF MILK IN CHEESE MANUFACTURING WITH CHEDDARING AND COOKING OF CURD | 29 | 2 | 2013 |
| 2 | Остроумов Л. А. | THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK | 26 | 3 | 2012 |
| 3 | Остроумов Л. А., Зеленский В. А. | INVESTIGATION OF ANISOTROPIC CONTENT OF BRINSEN CHEESE "ARMYANSKAYA" IN THE PROCESS OF RIPENING | 23 | 4 | 2011 |
| 4 | Остроумов Л. А., Николаева Е. . | Research of anisotropism of structure and properties of cheeses during their maturing | 15 | 4 | 2009 |