ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)

Development and Introduction of New Dairy Technologies

СПИСОК ЛИТЕРАТУРЫ
  1. Zakharova, L.M., Nauchno-prakticheskie aspekty proizvodstva funktsional´nykh produktov iz moloka i zlakov (Scientific and Practical Aspects of Making Functional Products from Milk and Cereals / Laboratoriya Mnozhitel´noi Tekhniki KemTIPP, Kemerovo, 2005).
  2. Ostroumov, L.A. and Zakharova, L.M., Soft cheese production: A promising direction, Syrodelie maslodelie (Cheesemaking Buttermaking), 2006. № 1. P. 29–30.
  3. Zakharova, L.M., Ovchinnikova, T.A., and Shaposhnikova, E.Yu., Consumer demand for functional dairy products, Molochnaya prom–st´ (Dairy Industry), 2006. № 8. P. 8–9.
  4. Zakharova, L.M., The scientific school of L.A. Ostroumov, Obrazovanie. Kar´era. Obshchestvo (Education. Career. Society), 2009. № 1 (23). P. 108–110.
  5. Zakharova, L.M. and Zakharchenko, S.G., Cottage cheese for functional purposes, Molochnaya prom–st´ (Dairy Industry), 2009. № 7. P. 62.
  6. Zakharova, L.M. and Mazeeva, I.A., The technology of new functional milk-based foodstuffs, Khranenie pererabotka sel´khozsyr´ya (Storage Processing Agric. Raw Mater.), 2010. № 11. P. 63–67.
  7. Zakharova, L.M., Orekhova, S.V., Zakharchenko, M.A., and Lozmanova, S.S., The study of technological parameters of making a functional fermented milk product, in Tekhnika i tekhnologiya pishchevykh proizvodstv (Food Production Techniques and Technology) (Kemerovo, 2012), pp. 37–42.
  8. Zakharova, L.M., Lozmanova, S.S., and Krokhaleva, L.V., The study of the technological characteristics of a functional fermented milk product and its nutritive value, Aktual´naya biotekhnol. (Topical Biotechnol.), 2014. № 1 (8). P. 12–15.
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