作者的详细信息

Степанова, Л И

期	栏目	标题	文件
编号 1 (2003)	Articles	Modern technologies for ice cream
编号 4 (2003)	Articles	Avoidance of butter with complicated fatcomposition defects
编号 2 (2004)	Articles	What milk fat should be replaced with? Factors of choice
编号 4 (2004)	Articles	Application of milk fat replacers in quark products
编号 7 (2004)	Articles	The latest technologies. Improved analog of the coconut oil«Sojuz 51» in ice−cream manufacturing
编号 4 (2005)	Articles	Fermented drinks of the complicated raw materials composition with functional ingredients: application of the «Soyuz 52L» fat
编号 6 (2005)	Articles	Sour cream with vegetable oils - it is tasty and beneficial.Innovative technologies
编号 10 (2005)	Articles	Applications of vegetable fats in cheese products
编号 4 (2006)	Articles	Ispol'zovanie rastitel'nykh zhirov pri proizvodstve molochnykh konservov
编号 5 (2006)	Articles	Tendentsii proizvodstva tvorozhnykh izdeliy
编号 7 (2006)	Articles	Ispol'zovanie rastitel'nogo zhira «SOYuZ 51»® v proizvodstve morozhenogo
编号 5 (2008)	Articles	Question-reply
编号 08 (2008)	Articles	What do the violations of the sour cream productsmanufacturing processes result in?
编号 11 (2010)	Articles	Alternatives of butter: economical necessity or a new point in the healthy products creation