Author Details

Перфильев, Г Д

Issue	Section	Title	File
No 2 (2008)	Articles	Cheeses ripening with cheese slimemicroflora participation
No 5 (2008)	Articles	Theoretical grounds of cheese salting
No 5 (2008)	Articles	Study of the cultured butter technology
No 3 (2004)	Articles	Microbiology and biotechnology of milk raw material processing
No 5 (2004)	Articles	Cheeses with high temperature of second heating
No 6 (2004)	Articles	Microbiological evaluation of raw materials used for processedcheese manufacturing
No 5 (2004)	Articles	Innovation technologies for processed cheese
No 3 (2006)	Articles	Production and applications of bacteriological concentrates
No 5 (2006)	Articles	Some special aspects of biotechnology and manufacturing of cheeses with moulds microflora spread through the cheese mass
No 2 (2003)	Articles	Taste and aroma additives for processed cheeses
No 3 (2003)	Articles	Antioxidants and preservatives effect on the dairy butter quality
No 5 (2003)	Articles	Effect of propionic bacteria on the milk products flavor
No 5 (2003)	Articles	Starter culture production: the ways to activizeand stabilize lactic acid process
No 6 (2003)	Articles	Microbiology depatrament
No 6 (2003)	Articles	Butter. Cheese. Situation, problems and trends