Author Details

Захарова, Н П

Issue	Section	Title	File
No 3 (2004)	Articles	Toxic elements in food additives
No 6 (2004)	Articles	Microbiological evaluation of raw materials used for processedcheese manufacturing
No 5 (2004)	Articles	Innovation technologies for processed cheese
No 5 (2004)	Articles	Relations between rennet and processed cheeses quality and lowstorage temperature
No 6 (2005)	Articles	Technology of the processed cheese products
No 6 (2005)	Articles	Plastified cheese masses witn biologically active suppliments
No 6 (2005)	Articles	Processed cheese product with soya
No 5 (2005)	Articles	Vegetable proteins isolates in composition for processed cheeseproduct
No 1 (2006)	Articles	Effect of melting salts on the quality and safety of processed cheese
No 3 (2006)	Articles	Whey in the processed cheese production
No 6 (2006)	Articles	Processed cheese product Monomah
No 1 (2003)	Articles	Exhibition «Butter. Cheese$2002»
No 2 (2003)	Articles	Taste and aroma additives for processed cheeses
No 3 (2003)	Articles	Cooling of the melted processed cheeses
No 5 (2003)	Articles	Effect of propionic bacteria on the milk products flavor
No 6 (2003)	Articles	Processed cheese departament
No 1 (2004)	Articles	New documentation for processed cheeses 17
No 1 (2004)	Articles	Application of the nondairy fats in processed cheese manufacturing
No 6 (2003)	Articles	Butter. Cheese. Situation, problems and trends
No 6 (2003)	Articles	Rheological properties of processed cheeses