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No 2 (2003)

Year: 2003
Articles: 20
URL: https://journals.eco-vector.com/2073-4018/issue/view/7269

Articles

Russian market of butter

Goroshchenko L., Goroschenko L.

Cheesemaking and buttermaking. 2003;(2):3-5

3-5

(JATS XML)

Russian market of palm and coconut oils

Kuz'micheva M., Kuzmicheva M.

Cheesemaking and buttermaking. 2003;(2):6-8

6-8

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Technological practices of the butter with complicated rawmaterials composition

Stepanova L.I., Stepanova L.I.

Cheesemaking and buttermaking. 2003;(2):10-11

10-11

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Emulsifiers for dairy and combinated butters

Topnikova E.V., Dunaev A.V., Stakhovskiy V.A., Oborina M.V., Didenko V.M., Topnikova E.V., Dunaev A.V., Stahovskii V.A., Oborina M.V., Didenko V.M.

Cheesemaking and buttermaking. 2003;(2):12-14

12-14

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Cheese «Novo Rossiiskii»

Savel'ev A.A., Sorokin M.Y., Shneyder L.K., Savel'ev S.A., Saveliev A.A., Sorokin M.Y., Shneider L.K., Saveliev S.A.

Cheesemaking and buttermaking. 2003;(2):16-18

16-18

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Cheese market in the Voronezh region

Tul'nikov A.V., Degtyarev A.N., Tulnikov A.V., Degtyarev A.N.

Cheesemaking and buttermaking. 2003;(2):19-19

19-19

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Indices of chemical safety of cheese and butter

Panov V.P., Tetereva L.I., Panov V.P., Tetereva L.I.

Cheesemaking and buttermaking. 2003;(2):20-21

20-21

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Ingredients for cheesemaking

Gorina T.A., Gorina T.A.

Cheesemaking and buttermaking. 2003;(2):22-23

22-23

(JATS XML)

Cheeses with cheese mass cheddarization before formation

- -.

Cheesemaking and buttermaking. 2003;(2):24-25

24-25

(JATS XML)

Functional ingredients of the TD Company «Protein, Technologies,Ingredients» for processed cheeses production

- -.

Cheesemaking and buttermaking. 2003;(2):27-27

27-27

(JATS XML)

Role of some microelements in cheesemaking

Savel'eva T.A., Grigorov N.I., Savel'ev S.A., Savel'ev A.A., Savelieva T.A., Grigorov N.I., Saveliev S.A., Saveliev A.A.

Cheesemaking and buttermaking. 2003;(2):28-29

28-29

(JATS XML)

Improvement of the biological value of processed cheeses

Lobova T.V., Lobova T.V.

Cheesemaking and buttermaking. 2003;(2):30-30

30-30

(JATS XML)

Taste and aroma additives for processed cheeses

Myagkonosov D.S., Zakharova N.P., Perfil'ev G.D., Konovalova T.M., Myagkonosov D.S., Zaharova N.P., Perfiliev G.D., Konovalova T.M.

Cheesemaking and buttermaking. 2003;(2):31-33

31-33

(JATS XML)

Scientific readings devoted to the 100th annivesary of D.A.Granikov

Bushueva I.G., Bushueva I.G.

Cheesemaking and buttermaking. 2003;(2):34-37

34-37

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Vologodskaya academy of dairying-training of the specialistsfor cheesemaking industry

Sorokin Y.Y., Sorokin Y.Y.

Cheesemaking and buttermaking. 2003;(2):37-39

37-39

(JATS XML)

Physical and chemical provision of rennet cheeses technology

Ramanauskas R.I., Ramanauskas R.I.

Cheesemaking and buttermaking. 2003;(2):39-40

39-40

(JATS XML)

Combinated soft cheese with probiotic properties

Smirnova I.A., Gutova S.V., Smirnova I.A., Gutova S.V.

Cheesemaking and buttermaking. 2003;(2):41-42

41-42

(JATS XML)

Some features of «Mozzarella» cheese production

- -.

Cheesemaking and buttermaking. 2003;(2):42-44

42-44

(JATS XML)

Processed cheeses as Mozzarella imitation

- -.

Cheesemaking and buttermaking. 2003;(2):44-45

44-45

(JATS XML)

Determination of the possibility to use milk powderfor cheese production

Ostroukhov D.V., Ostroukhova I.L., Shergina I.A., Ostrouhov D.V., Ostrouhova I.L., Shergina I.A.

Cheesemaking and buttermaking. 2003;(2):47-48

47-48

(JATS XML)

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