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编号 2 (2008)
- 年: 2008
- 文章: 43
- URL: https://journals.eco-vector.com/1019-8946/issue/view/7331
Articles
NOVOSTI ROSSIYSKOGO SOYuZA PREDPRIYaTIY MOLOChNOY OTRASLI
Dairy industry. 2008;(2):4-5
4-5
FAETON AGRO VSTUPIL V ROSSIYSKIY SOYuZ PREDPRIYaTIIMOLOChNOY OTRASLI
Dairy industry. 2008;(2):5-5
5-5
ENERGOSBEREGAYuShchIE TEKhNOLOGII NA FORUME «MOLOChNAYa INDUSTRIYa-2008
Dairy industry. 2008;(2):5a-5
5a-5
Detection of the foreign substances in raw milk
Dairy industry. 2008;(2):7-8
7-8
Once more about adulteration
Dairy industry. 2008;(2):9-10
9-10
Modern procedures for antibiotics determination in milk BetaStar®and Copan Test® have been included in the COST R 51600-2000
Dairy industry. 2008;(2):12-12
12-12
Inlet microbiological control
Dairy industry. 2008;(2):15-16
15-16
Control of the inhibiting substances in milk
Dairy industry. 2008;(2):17-18
17-18
Quality control of the bacterial concentrates and starter cultures
Dairy industry. 2008;(2):20-20
20-20
Are you operating packaging machine? Your license please!
Dairy industry. 2008;(2):21-21
21-21
Requirements to the technical production control
Dairy industry. 2008;(2):22-24
22-24
Methods for controlling milk by infrared spectroscopy
Dairy industry. 2008;(2):25-25
25-25
Veterinary supervising
Dairy industry. 2008;(2):26-27
26-27
Express-methods for quality control
Dairy industry. 2008;(2):28-30
28-30
Methods of the administrative management and their certification
Dairy industry. 2008;(2):32-33
32-33
Provision of the food products safety (GOST R ISO 22000-2007)
Dairy industry. 2008;(2):34-35
34-35
Vera Yur'evna Sukhacheva
Dairy industry. 2008;(2):36-36
36-36
What is the practical use of the HACCP system for an enterprise
Dairy industry. 2008;(2):36a-38
36a-38
Questions of standardization
Dairy industry. 2008;(2):40-40
40-40
New National standard of the RF «Quark cakes coated with glaze.General technical conditions»
Dairy industry. 2008;(2):41-41
41-41
Mark bifidoproducts GOST
摘要
Компания ЗАО «Партнер» разработала новый национальный стандарт на продукты, обогащенные бифидобактериями. Наш корреспондент взял интервью у ее генерального директора, канд. техн. наук, председателя секции пробиотиков Академии медико-технических наук Игоря Измаиловича Вайнштока.
Dairy industry. 2008;(2):42-42
42-42
Calculation of the fermented milks recipeswith the account of fat and protein contents
Dairy industry. 2008;(2):44-46
44-46
Ol'ga Borisovna Fedotova
Dairy industry. 2008;(2):46-46
46-46
Success of the automation technologies in milk processingor How to analyse milk correctly
Dairy industry. 2008;(2):47-48
47-48
Temperature and beam milk pasteurization
Dairy industry. 2008;(2):50-51
50-51
At the aid of a microbioligist
Dairy industry. 2008;(2):52-52
52-52
Wonderful product «Bifilife»
Dairy industry. 2008;(2):53-53
53-53
Solutions of the «Danisco» companyfor functional foods manufacturing
Dairy industry. 2008;(2):54-55
54-55
The page of the technologist
Dairy industry. 2008;(2):58-58
58-58
Trends in the specialized fats market
Dairy industry. 2008;(2):60-61
60-61
About balanced amino acids compositionof the quark product «Carotino»
Dairy industry. 2008;(2):62-63
62-63
Coenzyme Q10 - antioxidant protection of an organism
Dairy industry. 2008;(2):64-66
64-66
Cottage cheese production - no problems!
Dairy industry. 2008;(2):68-69
68-69
Sliced fresh young cheese
Dairy industry. 2008;(2):70-70
70-70
Cheese way processing
Dairy industry. 2008;(2):72-74
72-74
Biologically active supplement «Fitoiodine»
Dairy industry. 2008;(2):77-77
77-77
Jubilee of the institute
Dairy industry. 2008;(2):77a-78
77a-78
Participation of the Corporation «SOYUZ»in the exhibition «INGREDIENTS RUSSIA-2007»
Dairy industry. 2008;(2):80-80
80-80
The 10th International exhibition «Food ingredients,supplements and spices»
Dairy industry. 2008;(2):82-90
82-90
Innovations with DSM Nutritional Products
Dairy industry. 2008;(2):90-90
90-90
Food ingredients of XXI century
Dairy industry. 2008;(2):91-93
91-93
Peculiarities of the geographical points and namesof the goods origin protection
Dairy industry. 2008;(2):94-95
94-95
We are providing conditions for a fair competition
Dairy industry. 2008;(2):96-96
96-96