Автор туралы ақпарат

Stepanova, L I

Шығарылым	Бөлім	Атауы	Файл
№ 1 (2003)	Articles	Modern technologies for ice cream
№ 4 (2003)	Articles	Avoidance of butter with complicated fatcomposition defects
№ 11 (2003)	Articles	Butter with complex raw materials composition: simply and efficiently (method to transform high fat cream)
№ 2 (2004)	Articles	What milk fat should be replaced with? Factors of choice
№ 4 (2004)	Articles	Application of milk fat replacers in quark products
№ 7 (2004)	Articles	The latest technologies. Improved analog of the coconut oil«Sojuz 51» in ice−cream manufacturing
№ 4 (2005)	Articles	Fermented drinks of the complicated raw materials composition with functional ingredients: application of the «Soyuz 52L» fat
№ 6 (2005)	Articles	Sour cream with vegetable oils - it is tasty and beneficial.Innovative technologies
№ 10 (2005)	Articles	Applications of vegetable fats in cheese products
№ 4 (2006)	Articles	Ispol'zovanie rastitel'nykh zhirov pri proizvodstve molochnykh konservov
№ 5 (2006)	Articles	Tendentsii proizvodstva tvorozhnykh izdeliy
№ 7 (2006)	Articles	Ispol'zovanie rastitel'nogo zhira «SOYuZ 51»® v proizvodstve morozhenogo
№ 5 (2008)	Articles	Question-reply
№ 08 (2008)	Articles	What do the violations of the sour cream productsmanufacturing processes result in?
№ 10 (2010)	Articles	Milk fat replacers SDS® and Soyuz® - guarantee of your products quality
№ 11 (2010)	Articles	Alternatives of butter: economical necessity or a new point in the healthy products creation