| 期 |
栏目 |
标题 |
文件 |
| 编号 2 (2019) |
Articles |
New functional products - soft cheese «Globozum» and semi-hard cheese «Pladolens» |
|
| 编号 2 (2009) |
Articles |
Combined cheese: looking for leading companies and bodies of the sector |
|
| 编号 5 (2009) |
Articles |
Retrospective analysis of the combined products tailoring in the domestic cheese making |
|
| 编号 2 (2014) |
Articles |
Improvement of the milk product technology by system formalization and targeted combination of raw materials |
|
| 编号 4 (2016) |
Articles |
A new laboratory equipment series - new opportunities for fundamental and applied research |
|
| 编号 1 (2010) |
Articles |
Methods to prepare fillers for addition to the products of cheese making |
|
