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1دورية أكاديمية
المصدر: Foods and Raw Materials, Vol 11, Iss 2, Pp 338-346 (2023)
مصطلحات موضوعية: fortified bread, whey protein, milk protein, rheology, protein concentrate, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: https://jfrm.ru/en/issues/21476/21627Test/; https://doaj.org/toc/2308-4057Test; https://doaj.org/toc/2310-9599Test
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2دورية أكاديمية
المؤلفون: Larisa S. Bolshakova, Dmitry E. Lukin
المصدر: Foods and Raw Materials, Vol 8, Iss 1, Pp 60-66 (2020)
مصطلحات موضوعية: iodine, iodotyrosines, plasma, muscle tissue, iodized milk protein, absorption, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: http://jfrm.ru/files/archive/15/7.pdfTest; https://doaj.org/toc/2308-4057Test; https://doaj.org/toc/2310-9599Test
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3دورية أكاديمية
المؤلفون: Novoselova M.V., Prosekov A.Y.
المصدر: Foods and Raw Materials, Vol 4, Iss 1, Pp 90-101 (2016)
مصطلحات موضوعية: lactoferrin, milk protein, gene, E.coli, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: http://jfrm.ru/?page=archive&jrn=7&article=11Test; https://doaj.org/toc/2308-4057Test; https://doaj.org/toc/2310-9599Test
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4دورية أكاديمية
المؤلفون: Smirnova I.
المصدر: Foods and Raw Materials, Vol 2, Iss 2, Pp 47-52 (2014)
مصطلحات موضوعية: Nonfat dairy products, butterfat imitator, whey protein microparticulate, milk-protein product, soft acid-rennet cheese, brined cheese, thermal-acid cheese, curds, condensed milk, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: http://jfrm.ru/?page=archive&jrn=4&article=6Test; https://doaj.org/toc/2308-4057Test; https://doaj.org/toc/2310-9599Test
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5
المؤلفون: Dmitry Lukin, Larisa Bolshakova
المصدر: Foods and Raw Materials, Vol 8, Iss 1, Pp 60-66 (2020)
مصطلحات موضوعية: Chromatography, Milk protein, muscle tissue, lcsh:TP368-456, Chemistry, iodine, iodized milk protein, 0402 animal and dairy science, 030209 endocrinology & metabolism, 04 agricultural and veterinary sciences, 040201 dairy & animal science, 03 medical and health sciences, lcsh:Food processing and manufacture, 0302 clinical medicine, Iodotyrosine, Absorption (electromagnetic radiation), iodotyrosines, absorption, plasma, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cdd3b64c1cf4c226b622989a2db017c5Test
http://jfrm.ru/files/archive/15/7.pdfTest -
6
المؤلفون: Prosekov Alexander, Thien Luu, Pham Van Tuyen
المصدر: Foods and Raw Materials, Vol 4, Iss 1, Pp 90-101 (2016)
مصطلحات موضوعية: Milk protein, biology, lcsh:TP368-456, Lactoferrin, 0402 animal and dairy science, 04 agricultural and veterinary sciences, 040401 food science, 040201 dairy & animal science, lactoferrin, lcsh:Food processing and manufacture, 0404 agricultural biotechnology, milk protein, biology.protein, E.coli, Production (economics), Food science, gene, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::778bdd912b358014ca7cf4a76476a1c9Test
http://jfrm.ru/?page=archive&jrn=7&article=11Test -
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المؤلفون: Irina Smirnova
المصدر: Foods and Raw Materials, Vol 2, Iss 2, Pp 47-52 (2014)
مصطلحات موضوعية: Whey protein, lcsh:TP368-456, Chemistry, thermal-acid cheese, food and beverages, Research findings, butterfat imitator, Nonfat dairy products, brined cheese, Protein content, lcsh:Food processing and manufacture, milk-protein product, whey protein microparticulate, soft acid-rennet cheese, condensed milk, Production (economics), Food science, Condensed milk, Flavor, curds, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae5e270a7f3a73604763241a9e95c5adTest
http://jfrm.ru/?page=archive&jrn=4&article=6Test -
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المؤلفون: Aleksandr N. Pirogov
المصدر: Foods and Raw Materials, Vol 2, Iss 1, Pp 72-81 (2014)
مصطلحات موضوعية: image identification, Structure formation, Materials science, lcsh:TP368-456, Milk protein, Rheometer, Viscometer, Milk blobs, Kinematics, Mechanics, Viscoelasticity, monitoring, lcsh:Food processing and manufacture, Amplitude, quality, Ball (bearing), process rheometers, approximation, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13faf9fdba718da6cb9b97d91ec6eb28Test
https://doi.org/10.12737/4138Test