Discover open access scientific publications

Search, annotate, share and cite publications

Publications by E.P. Suchkova

Development of the Processed Cheese Product Composition for Functional Purposes

Journal International Academy of Refrigeration

English

Related publications

Iodocasein in the Production of Processed Cheese

Scientific notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences

English

Development of Composition and Technology for Soft Cheese With Oat Germinated Grains

Processes and Food Production Equipment

English

Problems of Biofilms in Processed Cheese Factory

Suez Canal Veterinary Medicine Journal. SCVMJ

English

Quality Characteristics of Processed Cheese Fortified With Spirulina Powder

Pakistan Journal of Biological Sciences

English

Influence of Cheese-Making Recipes on the Composition and Characteristics of Camembert-Type Cheese

Journal of Dairy Science

English

Effect of Lupine as Cheese Base Substitution on Technological and Nutritional Properties of Processed Cheese Analogue

Acta Scientiarum Polonorum, Technologia Alimentaria

English

Functional Polysaccharides as Edible Coatings for Cheese

Journal of Agricultural and Food Chemistry

Biological Sciences

English

Functional Learning of Kernels for Information Fusion Purposes

Lecture Notes in Computer Science

Computer Science

Theoretical Computer Science

English

Evaluation of the Nutritional Composition of Mozzarella Cheese Type

Revista Brasileira de Higiene e Sanidade Animal

English