Informaçao sobre o Autor

Stepanova, L I

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