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No 6 (2003)
- Year: 2003
- Articles: 21
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7273
Articles
AU Russia Research Institute for Cheese and Butter making -60 years of development
Cheesemaking and buttermaking. 2003;(6):3-8
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Buttermaking departament
Cheesemaking and buttermaking. 2003;(6):10-15
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Cheesemaking departament
Cheesemaking and buttermaking. 2003;(6):16-19
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Processed cheese departament
Cheesemaking and buttermaking. 2003;(6):20-23
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New developments of the JSC «Petmol» and All Russia ResearchInstitute for Cheese and Butter making
Cheesemaking and buttermaking. 2003;(6):24-25
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Microbiology depatrament
Cheesemaking and buttermaking. 2003;(6):27-31
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Physical chemystry departament
Cheesemaking and buttermaking. 2003;(6):32-35
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Biochemistry departament
Cheesemaking and buttermaking. 2003;(6):36-38
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Departament for the complex usage of the secondary raw materials
Cheesemaking and buttermaking. 2003;(6):42-44
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Sector of norms and standards
Cheesemaking and buttermaking. 2003;(6):46-48
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The 60 th anniversary of the All Russia Research Institute for Cheeseand Butter making
Cheesemaking and buttermaking. 2003;(6):49-49
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Departament of the information technologies and marketing
Cheesemaking and buttermaking. 2003;(6):50-51
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Butter. Cheese. Situation, problems and trends
Cheesemaking and buttermaking. 2003;(6):53-60
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Exhibition in Uglich
Cheesemaking and buttermaking. 2003;(6):61-61
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Butter - a visiting card of the Vologda region
Cheesemaking and buttermaking. 2003;(6):62-65
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French cheese Camamber
Cheesemaking and buttermaking. 2003;(6):66-67
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New researches and developments
Cheesemaking and buttermaking. 2003;(6):68-70
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Resources saving technology of the soft cheese «Adygeiskii Alpiiskii»
Cheesemaking and buttermaking. 2003;(6):71-72
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Quality of the raw materials for cheese pastes
Cheesemaking and buttermaking. 2003;(6):73-74
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Nitrogen compounds ratio in cheeses with particial replacementof milk fat with vegetable oils
Cheesemaking and buttermaking. 2003;(6):75-76
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Rheological properties of processed cheeses
Cheesemaking and buttermaking. 2003;(6):77-78
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