作者的详细信息

Топникова, Е В

期	栏目	标题	文件
编号 3 (2008)	Articles	Testing of the «Palsgaard» emulsifiers at spreads manufacturing
编号 3 (2008)	Articles	Dairy butter and spreads with flavor components
编号 5 (2008)	Articles	Study of the cultured butter technology
编号 6 (2008)	Articles	Question - answer
编号 3 (2005)	Articles	System for providing microbiological safety and quality of spreads
编号 2 (2005)	Articles	Electronic microscope stady of low fat dairy butter
编号 3 (2006)	Articles	Low fat butter and its analogues
编号 3 (2006)	Articles	Home emulsifiers for low fat butter and spreads manufacturing
编号 5 (2006)	Articles	Role of emulsifiers and stabilizers in butter churning and formation of the low fat butter structure
编号 6 (2005)	Articles	Varieties of dairy butter with flavours
编号 2 (2003)	Articles	Emulsifiers for dairy and combinated butters
编号 6 (2005)	Articles	The butter «Zakusochnoe»
编号 1 (2003)	Articles	Cream reservation and its quality
编号 1 (2003)	Articles	Exhibition «Butter. Cheese$2002»
编号 4 (2003)	Articles	Branch standard on raw cream
编号 4 (2008)	Articles	About rational applicationsof flavors in spreads manufacturing
编号 3 (2003)	Articles	Antioxidants and preservatives effect on the dairy butter quality
编号 6 (2003)	Articles	Butter. Cheese. Situation, problems and trends