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Publications by N. A. Pogorelova

Intensity of Blood Lipidiperoxidation When Added Spirulin-Containing Processed Analogue Cheese in the Diet (Experimental Study)

Agricultural Bulletin of Stavropol Region

English

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

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Iodocasein in the Production of Processed Cheese

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Morpho-Biochemical Indicators of Blood in Broiler Chickens When Their Diet Is Added With Fodder Supplement «normosil»

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Problems of Biofilms in Processed Cheese Factory

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The Formulation of Cheese Analogue From Sweet Corn Extract

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Development of the Processed Cheese Product Composition for Functional Purposes

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Carcass Value and the Composition of Meat From Steers Fed a Diet Containing Processed Swine Waste

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Quality Characteristics of Processed Cheese Fortified With Spirulina Powder

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Storage Stability of Clostridium Botulinum Toxin and Spores in Processed Cheese

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