作者的详细信息

Фокина, Н З

期 栏目 标题 文件
编号 3 (2003) Articles Calculations of the raw materials usage for pasteurizedmilk in plastic bottles manufacturing
编号 5 (2003) Articles Production calculations. Calculation and changesof calculations of the products formulas accordingto the raw materials composition
编号 2 (2003) Articles Production calculations and reports. Sour cream
编号 6 (2003) Articles Calculations and recalculations of the formulasdepending on the raw material composition
编号 4 (2003) Articles Production records
编号 7 (2003) Articles Calculation and recalculation of the recipesdepending on raw material composition
编号 8 (2003) Articles Calculation and recalculation of the recipesaccording to the raw materials composition
编号 9 (2003) Articles Calculation and recalculation of the recipesdepending on the raw material composition
编号 10 (2003) Articles Calculation and recalculation of the recipesaccording to the raw materials composition
编号 11 (2003) Articles Calculation and recalculation of the recipes according to raw material composition
编号 12 (2003) Articles Production recording. Replies to readers questions
编号 3 (2004) Articles Calculation and recalculation of the recipesaccording to raw material composition
编号 2 (2004) Articles Calculation and recalculation of the recipesaccording to raw material composition
编号 1 (2004) Articles About production calculations and reports
编号 5 (2004) Articles Production calculations. Calculation and recalculationof recipes depending on raw materials composition
编号 4 (2004) Articles About recalculation of raw materials normsin raw milk with base fat contentat separators-normolizers usage
编号 6 (2004) Articles Calculation and recalculation of the recipes dependingon raw materials composition
编号 7 (2004) Articles Replies to the readers questionsNormative method of the production calculations. Aboutrecalculation of the raw materials norms in milk with the basicfat content when used for buttermilk normalization
编号 8 (2004) Articles Production figures and reports
编号 9 (2004) Articles About volumes of skim milk for milk products manufacturingwhen calculating production cost
编号 10 (2004) Articles Quantity of skim milk for products manufacturingat prime cost calculations
编号 11 (2004) Articles Volumes of skim milk for milk products manufacturingat costs calculation
编号 3 (2005) Articles Comparing calculations of raw materials norms at differentproduction structures
编号 2 (2005) Articles Comparative calculations of the raw materials normsat different structures of production
编号 4 (2005) Articles Comparing calculations of the raw materials normsat different production structures
编号 6 (2005) Articles Comparative calculations of the raw materials usageat different structures of production
编号 5 (2005) Articles Comparison of calculation norms for raw materials usageat different production structures
编号 7 (2005) Articles Returnable wastes - fat records in milk of basis fat content
编号 8 (2005) Articles About application of the normative method of registrationat cheese production
编号 11 (2005) Articles About raw materials norms
编号 10 (2005) Articles About raw materials norms
编号 12 (2005) Articles Normative method of recording at application of different typesof separators
编号 2 (2006) Articles Calculation of the normalized mixtures with skim milk and buttermilk powders Application
编号 3 (2006) Articles Retsepturnye raschety s uchetom soderzhaniya zhira i belka
编号 5 (2006) Articles Raschety retseptur s uchetom soderzhaniya zhira i belka
编号 8 (2006) Articles Raschet retseptur s uchetom soderzhaniya zhira i belka
编号 9 (2006) Articles Raschet retseptur s uchetom soderzhaniya zhira i belka
编号 10 (2006) Articles Calculation of the recipes with the account of fat and protein
编号 12 (2006) Articles Calculation of the recipes with the account of fat and protein contents. Table cream.
编号 11 (2006) Articles Calculations of the recipes with the account of fat and protein contents. Table cream
编号 7 (2008) Articles Calculation of the fermented milks recipes with the accountof fat and protein contents
编号 10 (2008) Articles Calculation of the recipes for ryazhenkawith the account of fat and protein content
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