Author Details

Свириденко, Ю Я

Issue	Section	Title	File
No 1 (2008)	Articles	New national standards. Developments of the All-Russia Research Institute of the Cheese and Butter Industries (VNIIMS)
No 6 (2008)	Articles	Method for assessing cheese suitabilityof milk by rennet test
No 6 (2008)	Articles	Effects of vacuum methodand packaging regimeson the quality of soft and pickledcheeses
No 6 (2008)	Articles	Question - answer
No 4 (2004)	Articles	About long reservation of spreads
No 5 (2004)	Articles	Requirements to cheese labeling
No 6 (2004)	Articles	Milk clotting preparations and their standardization
No 3 (2005)	Articles	Situation and development trends in domestic cheesemaking
No 5 (2004)	Articles	About modeling rennet coagulation of milk
No 2 (2006)	Articles	New functional product for prevention of osteoporosis.
No 3 (2006)	Articles	Production and applications of bacteriological concentrates
No 5 (2006)	Articles	Principles of selecting milk clotting enzymes for cheese production
No 6 (2006)	Articles	Processed cheese product Monomah
No 5 (2006)	Articles	Ecological and economical aspects of milk whey processing
No 5 (2003)	Articles	Functional milk products
No 4 (2008)	Articles	Liniya zhizni uchenogo
No 5 (2003)	Articles	Starter culture production: the ways to activizeand stabilize lactic acid process
No 6 (2003)	Articles	AU Russia Research Institute for Cheese and Butter making -60 years of development
No 2 (2004)	Articles	The holiday of VNIIMS
No 2 (2004)	Articles	All about speads
No 6 (2003)	Articles	Butter. Cheese. Situation, problems and trends