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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

(JATS XML)

Technological practices of the butter with complicated rawmaterials composition

Stepanova L.I., Stepanova L.I.

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

10-11

(JATS XML)

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

(JATS XML)

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

(JATS XML)

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

(JATS XML)

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

(JATS XML)

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

(JATS XML)

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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No 2 (2003)

Articles

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