Vetrov V. The technology of milk-protein semifinished articles on the buttermilk basis for production structural dessert foods

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0407U004627

Thesis Registration Form

0407U004627.pdf

Applicant for

Specialization

  • 05.18.16 - Технологія продуктів харчування

25-10-2007

Specialized Academic Board

К 11.055.02

Essay

The Object: The technology of milk-protein semifinished articles on the buttermilk basis for production structural dessert foods. Aim: to science grounding and development of technology of milk-protein semifinished articles on the buttermilk basis for production structural dessert foods. Methods of research were original, standard and analytical. It was explored the legitimacy of scumforming in main kinds of protein-carbonation milk crude and model system from them. The technology of milk-protein semifinished articles on the buttermilk basis for production structural dessert foods are offered. The sphere of use: is the milk industry and restaurants industry

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Files

1. Титульний аркуш.doc

10. ВИСНОВКИ.doc

11. Список використаних джерел.doc

12. Додатки.docx

2. Зміст.doc

3. Вступ, Актуальність теми.doc

4. РОЗДІЛ 1..doc

5. РОЗДІЛ 2..doc

6. РОЗДІЛ 3..doc

7. РОЗДІЛ 4..doc

8. РОЗДІЛ 5..doc

9. РОЗДІЛ 6..doc

aref.doc

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