作者的详细信息

Остроухова, Ирина Леонидовна

期	栏目	标题	文件
编号 2 (2019)	Articles	To the item of taste formation in the cheese with white mould
编号 1 (2019)	Articles	Special issues of the fermented cheese production
编号 6 (2018)	Articles	Special features of cheese ripening with cheese slime microflora
编号 1 (2009)	Articles	Microbiological state of brine
编号 2 (2009)	Articles	Soft cheese - it is efficient
编号 2 (2009)	Articles	Issues of standardization at soft cheese manufacturing
编号 6 (2009)	Articles	Cheeses salting. What's new?
编号 6 (2009)	Articles	Effects of brine on structural properties of semi-hard cheeses
编号 3 (2010)	Articles	New collection of technological instructions on soft cheeses
编号 2 (2011)	Articles	Methodological recommendation on salting semi-hard cheeses and cheese products
编号 2 (2012)	Articles	Special features of formation of the organoleptic indices of cheese products
编号 2 (2013)	Articles	Cheese from whey? Why not?
编号 2 (2015)	Articles	Cheese products - the objective reality
编号 5 (2017)	Articles	Technological special features of making cheese from goat milk