Автор туралы ақпарат

Бабкина, Надежда Геннадьевна

Шығарылым	Бөлім	Атауы	Файл
№ 1 (2009)	Articles	Cleaning and disinfecting agents from the BK Guilini company
№ 3 (2010)	Articles	Stabilizers «Turrizin» and «Bekaplus» for processed cheese and otherproducts
№ 4 (2012)	Articles	The company «BK Giulini» («KS Vityaz») - 10 years in the Altai region
№ 5 (2013)	Articles	KC Vityaz — reliable supplier of ingredients for dairies
№ 4 (2016)	Articles	Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese
№ 5 (2016)	Articles	Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
№ 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
№ 2 (2017)	Articles	Effects of the spore microorganisms on the quality and keepability of processed cheese
№ 5 (2017)	Articles	The system for traceability of microbiological risks effecting quality and keepability of processed cheese
№ 6 (2017)	Articles	The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing
№ 1 (2012)	Articles	Application of the starter cultures Lyofast for extendingcheese varieties