作者的详细信息

Захарова, Н П

期	栏目	标题	文件
编号 3 (2004)	Articles	Toxic elements in food additives
编号 6 (2004)	Articles	Microbiological evaluation of raw materials used for processedcheese manufacturing
编号 5 (2004)	Articles	Innovation technologies for processed cheese
编号 5 (2004)	Articles	Relations between rennet and processed cheeses quality and lowstorage temperature
编号 6 (2005)	Articles	Technology of the processed cheese products
编号 6 (2005)	Articles	Plastified cheese masses witn biologically active suppliments
编号 6 (2005)	Articles	Processed cheese product with soya
编号 5 (2005)	Articles	Vegetable proteins isolates in composition for processed cheeseproduct
编号 1 (2006)	Articles	Effect of melting salts on the quality and safety of processed cheese
编号 3 (2006)	Articles	Whey in the processed cheese production
编号 6 (2006)	Articles	Processed cheese product Monomah
编号 1 (2003)	Articles	Exhibition «Butter. Cheese$2002»
编号 2 (2003)	Articles	Taste and aroma additives for processed cheeses
编号 3 (2003)	Articles	Cooling of the melted processed cheeses
编号 5 (2003)	Articles	Effect of propionic bacteria on the milk products flavor
编号 6 (2003)	Articles	Processed cheese departament
编号 1 (2004)	Articles	New documentation for processed cheeses 17
编号 1 (2004)	Articles	Application of the nondairy fats in processed cheese manufacturing
编号 6 (2003)	Articles	Butter. Cheese. Situation, problems and trends
编号 6 (2003)	Articles	Rheological properties of processed cheeses