Dairy Industry
ISSN 1019-8946 (Print)
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control
curds
dairy industry
equipment
fermented milk products
import
milk
milk fat replacers
milk products
milk whey
packaging
processing
production
quality
raw milk
safety
starter cultures
technical regulation
whey
whey proteins
yogurt
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Search
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Authors
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Abstract
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By Author
By Title
Other Journals
Categories
Keywords
control
curds
dairy industry
equipment
fermented milk products
import
milk
milk fat replacers
milk products
milk whey
packaging
processing
production
quality
raw milk
safety
starter cultures
technical regulation
whey
whey proteins
yogurt
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Author Details
Author Details
Шепелева, Елена Васильевна
Issue
Section
Title
File
No 1 (2004)
Articles
About the draft of the methodologicalrecommendations for selection, testingand training people for milk products tasters
No 2 (2004)
Articles
Improvement of milk products quality
No 1 (2004)
Articles
About draft of the methodological recommendationsfor sensor (organoleptic) evaluation of milk products
No 12 (2004)
Articles
System approach to the solution of milk products quality problems
No 4 (2009)
Articles
Practice of introducing Technical Regulation on milk and milk products
No 10 (2010)
Articles
Integrated system of the products quality and safety management. Development and launching
No 12 (2011)
Articles
The methodology of determination of the milk products safety risks
No 4 (2012)
Articles
The Customs Union: confirmation of the milk products conformity
No 6 (2012)
Articles
Labeling of functional essential components with a mark for circulation in the market
No 9 (2012)
Articles
HACCP principles: international standards in the field of management of food products safety
No 9 (2012)
Articles
Subdivision into categories of the management measures at milk products manufacturing
No 1 (2014)
Articles
Development and introduction of the system for products safety management on the basis of the HACCP
No 12 (2014)
Articles
The system of food products certification FSSC 22000. Application in the food sector
No 6 (2015)
Articles
Assessment of launching the HACCP system at enterprises
No 3 (2016)
Articles
Traceability as the most important element of ensuring quality and safety of food products
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