作者的详细信息

Вышемирский, Ф А

期 栏目 标题 文件
编号 1 (2008) Articles Modern packaging material for dairybutter - parchment paper «Troitskii»
编号 3 (2008) Articles Packaging for dairy butter
编号 3 (2008) Articles Spreads production in Russia -situation and problems
编号 3 (2008) Articles Taste of the Russian sweet butter
编号 2 (2008) Articles If spreads - then onlyof the improved quality
编号 5 (2008) Articles Prospects of the dairy butter production by high-fat cream transformation method
编号 5 (2008) Articles Study of the cultured butter technology
编号 4 (2004) Articles About long reservation of spreads
编号 3 (2004) Articles Dedicated to the 100 years of P.R.Nikulichev
编号 5 (2004) Articles «Butter and butter paste from cow milk» - new national standard
编号 5 (2004) Articles Dairy butter production by high fat cream transforming
编号 3 (2005) Articles Efficiency of dairy butter and spreads production
编号 2 (2006) Articles His majesty parchment
编号 1 (2006) Articles Butter from cow milk. Standardization and terminology
编号 1 (2006) Articles Butter from cream
编号 3 (2006) Articles What does cow milk butter consist of?
编号 5 (2005) Articles Effect of tocopherols on spreads storage ability
编号 6 (2005) Articles Varieties of dairy butter with flavours
编号 6 (2005) Articles The butter «Zakusochnoe»
编号 1 (2003) Articles Exhibition «Butter. Cheese$2002»
编号 4 (2003) Articles New technology for cheese butter production
编号 4 (2008) Articles Spectrum of the aroma and flavor substances of the sweet butter
编号 4 (2003) Articles Branch standard on raw cream
编号 4 (2008) Articles Production of spreads in Russia - situation and problems
编号 3 (2003) Articles Keepability of the dairy butter: temperature factor
编号 3 (2003) Articles Antioxidants and preservatives effect on the dairy butter quality
编号 3 (2003) Articles Effect of packaging materials of the dairy butter quality
编号 6 (2003) Articles Buttermaking departament
编号 2 (2004) Articles All about speads
编号 5 (2003) Articles Keepability of the butteroil
编号 1 (2004) Articles Trends in the Russian buttermaking
编号 6 (2003) Articles Butter. Cheese. Situation, problems and trends
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