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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

Sviridenko Y.Y., Sviridenko Y.Y.

Cheesemaking and buttermaking. 2003;(6):3-8

3-8

(JATS XML)

Buttermaking departament

Vyshemirskiy F.A., Vishemirskii F.A.

Cheesemaking and buttermaking. 2003;(6):10-15

10-15

(JATS XML)

Cheesemaking departament

Shergina I.A., Shergina I.A.

Cheesemaking and buttermaking. 2003;(6):16-19

16-19

(JATS XML)

Processed cheese departament

Zakharova N.P., Zaharova N.P.

Cheesemaking and buttermaking. 2003;(6):20-23

20-23

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New developments of the JSC «Petmol» and All Russia ResearchInstitute for Cheese and Butter making

Safonova L.I., Safonova L.I.

Cheesemaking and buttermaking. 2003;(6):24-25

24-25

(JATS XML)

Microbiology depatrament

Perfil'ev G.D., Sviridenko G.M., Perfiliev G.D., Sviridenko G.M.

Cheesemaking and buttermaking. 2003;(6):27-31

27-31

(JATS XML)

Physical chemystry departament

Lepilkina O.V., Lepilkina O.V.

Cheesemaking and buttermaking. 2003;(6):32-35

32-35

(JATS XML)

Biochemistry departament

Krayushkin V.A., Krayushkin V.A.

Cheesemaking and buttermaking. 2003;(6):36-38

36-38

(JATS XML)

Departament for the complex usage of the secondary raw materials

Kravchenko E.F., Kravchenko E.F.

Cheesemaking and buttermaking. 2003;(6):42-44

42-44

(JATS XML)

Sector of norms and standards

Abdullaeva L.V., Abdullaeva L.V.

Cheesemaking and buttermaking. 2003;(6):46-48

46-48

(JATS XML)

The 60 th anniversary of the All Russia Research Institute for Cheeseand Butter making

Grishchenko A.D., Grischenko A.D.

Cheesemaking and buttermaking. 2003;(6):49-49

49-49

(JATS XML)

Departament of the information technologies and marketing

Kutuzova E.L., Kutuzova E.L.

Cheesemaking and buttermaking. 2003;(6):50-51

50-51

(JATS XML)

Butter. Cheese. Situation, problems and trends

Sviridenko Y.Y., Vyshemirskiy F.A., Zakharova N.P., Perfil'ev G.D., Shergina I.A., Topnikova E.V., Kutuzova E.L., Sviridenko Y.Y., Vishemirskii F.A., Zaharova N.P., Perfiliev G.D., Shergina I.A., Topnikova E.V., Kutuzova E.L.

Cheesemaking and buttermaking. 2003;(6):53-60

53-60

(JATS XML)

Exhibition in Uglich

Bushueva I.G., Bushueva I.G.

Cheesemaking and buttermaking. 2003;(6):61-61

61-61

(JATS XML)

Butter - a visiting card of the Vologda region

- -.

Cheesemaking and buttermaking. 2003;(6):62-65

62-65

(JATS XML)

French cheese Camamber

Videman M., Talibov A., Videman M., Talibov A.

Cheesemaking and buttermaking. 2003;(6):66-67

66-67

(JATS XML)

New researches and developments

Ostroumov L.A., Smirnova I.A., Ostroumova T.A., Ostroumov L.A., Smirnova I.A., Ostroumova T.A.

Cheesemaking and buttermaking. 2003;(6):68-70

68-70

(JATS XML)

Resources saving technology of the soft cheese «Adygeiskii Alpiiskii»

Khramtsov A.G., Suyunchev O.A., Lafishev A.F., Hramtsov A.G., Suyunchev O.A., Lafishev A.F.

Cheesemaking and buttermaking. 2003;(6):71-72

71-72

(JATS XML)

Quality of the raw materials for cheese pastes

Buyanova I.V., Krasavina E.S., Buyanova I.V., Krasavina E.S.

Cheesemaking and buttermaking. 2003;(6):73-74

73-74

(JATS XML)

Nitrogen compounds ratio in cheeses with particial replacementof milk fat with vegetable oils

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

Cheesemaking and buttermaking. 2003;(6):75-76

75-76

(JATS XML)

Rheological properties of processed cheeses

Lepilkina O.V., Kalabushkin V.V., Zakharova N.P., Lepilkina O.V., Kalabushin V.V., Zaharova N.P.

Cheesemaking and buttermaking. 2003;(6):77-78

77-78

(JATS XML)

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