Showing 1 - 10 results of 10 for search 'I. T. Smykov', query time: 0.01s Refine Results
  1. 1
    STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE

    STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE by I. T. Smykov

    Published 2019-10-01
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  2. 2
    Protein-polysaccharide interactions in dairy production

    Protein-polysaccharide interactions in dairy production by I. T. Smykov

    Published 2021-01-01
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  3. 3
    The kinetics of milk gel structure formation studies by electron microscopy

    The kinetics of milk gel structure formation studies by electron microscopy by I. T. Smykov

    Published 2024-01-01
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  4. 4
    MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING

    MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING by I, T. Smykov

    Published 2018-07-01
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  5. 5
    Milk curd self-segmentation in cheesemaking tank

    Milk curd self-segmentation in cheesemaking tank by I. T. Smykov

    Published 2022-07-01
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  6. 6
    Neophobia: socio-ethical problems of innovative technologies of the food industry

    Neophobia: socio-ethical problems of innovative technologies of the food industry by I. T. Smykov

    Published 2023-01-01
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  7. 7
    Effect of the recombinant chymosins of different origins on production process of soft cheese

    Effect of the recombinant chymosins of different origins on production process of soft cheese by D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina

    Published 2022-07-01
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  8. 8
    Influence of different milk-clotting enzymes on the process of producing semihard cheeses

    Influence of different milk-clotting enzymes on the process of producing semihard cheeses by D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova

    Published 2023-04-01
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  9. 9
    Influence of different milk-clotting enzymes on the process of producing soft cheeses

    Influence of different milk-clotting enzymes on the process of producing soft cheeses by D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina

    Published 2021-10-01
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  10. 10
    Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses

    Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses by D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova

    Published 2022-01-01
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