作者的详细信息

Тетерева, Людмила Ивановна

期	栏目	标题	文件
编号 1 (2009)	Articles	Technology of the cheese paste Dauriya
编号 2 (2009)	Articles	Typical program for production control of cheese
编号 5 (2009)	Articles	Effects of milk coagulating preparations of animal origin on ripening and quality of bryndza
编号 5 (2009)	Articles	Role of the organoleptic evaluation in assessing milk products quality
编号 5 (2010)	Articles	Organoleptic evaluation of the milk containing products
编号 2 (2011)	Articles	Protein - an important component of the cheese making products
编号 3 (2012)	Articles	To the item of applying calcium chloride in cheese making
编号 6 (2013)	Articles	Express method to determine calcium content in milk and products of cheese making
编号 3 (2014)	Articles	Role of the sensor evaluation in improvement of the milk products research objectivity
编号 6 (2016)	Articles	Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
编号 6 (2016)	Articles	The methods to control degree of cheese ripeness
编号 2 (2017)	Articles	The method to determine mass share of total calcium in milk and products of cheese making
编号 5 (2011)	Articles	Organoleptic methods of assessment
编号 5 (2011)	Articles	Methods for detectingfalsification of the fat phaseof the products