作者的详细信息

Stepanova, L I

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 11 (2003) Articles Butter with complex raw materials composition: simply and efficiently (method to transform high fat cream)
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 10 (2010) Articles Milk fat replacers SDS® and Soyuz® - guarantee of your products quality
编号 11 (2010) Articles Alternatives of butter: economical necessity or a new point in the healthy products creation
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