Author Details

Топникова, Е В

Issue	Section	Title	File
No 3 (2008)	Articles	Testing of the «Palsgaard» emulsifiers at spreads manufacturing
No 3 (2008)	Articles	Dairy butter and spreads with flavor components
No 5 (2008)	Articles	Study of the cultured butter technology
No 6 (2008)	Articles	Question - answer
No 3 (2005)	Articles	System for providing microbiological safety and quality of spreads
No 2 (2005)	Articles	Electronic microscope stady of low fat dairy butter
No 3 (2006)	Articles	Low fat butter and its analogues
No 3 (2006)	Articles	Home emulsifiers for low fat butter and spreads manufacturing
No 5 (2006)	Articles	Role of emulsifiers and stabilizers in butter churning and formation of the low fat butter structure
No 6 (2005)	Articles	Varieties of dairy butter with flavours
No 2 (2003)	Articles	Emulsifiers for dairy and combinated butters
No 6 (2005)	Articles	The butter «Zakusochnoe»
No 1 (2003)	Articles	Cream reservation and its quality
No 1 (2003)	Articles	Exhibition «Butter. Cheese$2002»
No 4 (2003)	Articles	Branch standard on raw cream
No 4 (2008)	Articles	About rational applicationsof flavors in spreads manufacturing
No 3 (2003)	Articles	Antioxidants and preservatives effect on the dairy butter quality
No 6 (2003)	Articles	Butter. Cheese. Situation, problems and trends