Proceedings of the Voronezh State University of Engineering Technologies
Vestnik Voronežskogo gosudarstvennogo universiteta inženernyh tehnologij

ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)

eng | рус

Preview

Proceedings of the Voronezh State University of Engineering Technologies

Advanced search

Archives

Download this PDF file

For citations:

Rodionova N.S., Korystin M.I., Rodionov A.A., Pastukhova N.А. Amino acid composition of cottage cheese and whey with bifidobacteria. Proceedings of the Voronezh State University of Engineering Technologies. 2017;79(1):193-199. (In Russ.) https://doi.org/10.20914/2310-1202-2017-1-193-199

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)

* not an advertisement

Article Tools

Abstract

Print this article

Indexing metadata

How to cite item

Finding References

Email this article (Login required)

Email the author (Login required)

Post a Comment (Login required)

Правила для авторов

Пример оформления

English template: Download

Instructions for Authors

Indexing Databases

* not an advertisement

Editor-in-Chief

Popov V.N.

About the Authors

N. S. Rodionova
Voronezh state university of engineering technologies
Russian Federation

doctor of technical sciences, professor, service and restaurant business department department, Revolution Av., 19 Voronezh, 394036, Russia

M. I. Korystin
Voronezh state university of engineering technologies

candidate of technical sciences, assistant professor, service and restaurant business department, Revolution Av., 19 Voronezh, 394036, Russia

A. A. Rodionov
Voronezh state university of engineering technologies

graduate student, service and restaurant business department, Revolution Av., 19 Voronezh, 394036, Russia

N. А. Pastukhova
Voronezh state university of engineering technologies

student, service and restaurant business department, Revolution Av., 19 Voronezh, 394036, Russia