Author Details

Захарова, Марина Борисовна

Issue	Section	Title	File
No 2 (2019)	Articles	Effects of the coli-bacteria on the quality and keepability of cream-raw material for the products of butter making
No 5 (2010)	Articles	Norms of the main microorganisms levels in brine
No 6 (2012)	Articles	Quality and keepability of processed cheeses: effects of melting temperatures on the level of microbiological risks
No 5 (2014)	Articles	Experience of applying dry bacterial concentrates in the semi-hard cheese manufacturing
No 4 (2015)	Articles	Effects of the melting salts on the microbiological stability and keepability of processed cheese
No 4 (2016)	Articles	Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese
No 5 (2016)	Articles	Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
No 6 (2016)	Articles	Methodological items and CTO VNIIMC on the forecasting and preventing of the risks of lowering quality and keepability of the processed cheese
No 5 (2017)	Articles	The system for traceability of microbiological risks effecting quality and keepability of processed cheese
No 6 (2017)	Articles	The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing
No 1 (2012)	Articles	Methods for determination of milksuitability to rennet coagulating