Informaçao sobre o Autor

Перфильев, Г Д

Edição	Seção	Título	Arquivo
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