Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

September 2019 (published: 24.09.2019)

Number 3(41)

Home > List of authors > Arsenyeva T.P.

Arsenyeva T.P.

Work place:

Saint-Petersburg State University of Refrigeration and Food Engineering

Arsenyeva T.P. Study and development of low-lactase sour-milk drinks for dietary-prophylactic purpose

The article was published in issue2 за 2010

Arsenyeva T.P., Yakovleva Y.A., Feschenko V. Topinambur as mean of treatment and preventive maintenance of various diseases

The article was published in issue1 за 2011

Arsenyeva T.P., Bukachakova L.Ch. Investigation of physico-chemical and microbiological indicators of the leaven of the Altai fermented beverage chegen

The article was published in issue3 за 2013

Arsenyeva T.P., Yakovleva Y.A., Maksotova R.М., Orazbek А.О. Low lactose level creamy ice-cream for diabetics

The article was published in issue1 за 2012

Arsenyeva T.P., Lotysh N.S. Development of structure and technology of fused cheese products with regulated fatty acid composition

The article was published in issue2 за 2012

Lotysh N.S. , Arsenyeva T.P. Selection of milk fat substitutes in order to regulate the fatty acid composition of fused cheese product

The article was published in issue3 за 2014

Arsenyeva T.P., Skripleva E.A. Research and development of yogurt enriched with selenium In bioavailable form

The article was published in issue2 за 2014

Nadtochii L.A. , Arsenyeva T.P., Bukachakova L.Ch. Vitamin composition and biological value of altai dairy drink chegen

The article was published in issue4 за 2014

Kukushkina O.M. , Arsenyeva T.P. Blancmange with radioprotective fillers

The article was published in issue4 за 2014

Arsenyeva T.P., Nadtochii L.A. , Lotysh N.S. Influence of milk fat substitute on the biological value and shelf life of processed cheese product

The article was published in issue2 за 2015

Arsenyeva T.P., Borzdаyа E.V. , Strizhneva O.N. Development of pivopodobny drink on the basis of a permeat of whey

The article was published in issue3 за 2015

Aravina K.I., Arsenyeva T.P. Composition and technology of soft cheese product with the use of high-protein amaranth flour

The article was published in issue4 за 2016

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