2018
DOI: 10.32014/2018.2518-170x.31
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Scientific and Practical Potential of Dairy Products for Special Purposes

Abstract: NAS RK is pleased to announce that News of NAS RK. Series of geology and technical sciences scientific journal has been accepted for indexing in the Emerging Sources Citation Index, a new edition of Web of Science. Content in this index is under consideration by Clarivate Analytics to be accepted in the Science Citation Index Expanded, the Social Sciences Citation Index, and the Arts & Humanities Citation Index. The quality and depth of content Web of Science offers to researchers, authors, publishers, and ins… Show more

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Cited by 11 publications
(8 citation statements)
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“…The obtained experimental data were processed by the methods of mathematical statistics to achieve an acceptable level of significance [17][18][19][20][21], the uniformity of all experiments meets the Bartlett criterion with a confidence probability of 0.9. In the construction of dependencies, control values for zero dosage were also considered.…”
Section: Ensuring the Stability Of White Grape Wines Taste Characterimentioning
confidence: 99%
“…The obtained experimental data were processed by the methods of mathematical statistics to achieve an acceptable level of significance [17][18][19][20][21], the uniformity of all experiments meets the Bartlett criterion with a confidence probability of 0.9. In the construction of dependencies, control values for zero dosage were also considered.…”
Section: Ensuring the Stability Of White Grape Wines Taste Characterimentioning
confidence: 99%
“…-creation of new products and products with use of food components not previously used in them [5][6][7][8]; -accounting of food intake in the diet and at the same time in-depth study of basic technological processes influence on product quality, etc. [9,10].…”
Section: Prospects Of Grape Marc Application In Brewingmentioning
confidence: 99%
“…On the other hand, in view of the limited amount of high-quality raw milk and the seasonality of its production, the possibility of producing DWM, for example, from non-heat-resistant raw materials, the quality of which can be improved by using food additives, is excluded. In this situation, the DWM production with use of salts is permissible to carry out under technical conditions or standards of organizations [2,4,[19][20][21].…”
mentioning
confidence: 99%