Автор туралы ақпарат

Topnikova, E. V

Шығарылым Бөлім Атауы Файл
№ 1 (2019) Articles Control of the fat phase of milk products composition to detect their falsification with animal fats
№ 6 (2018) Articles Control of the fat phase composition of milk products for detection of their falsification with vegetable fats
№ 4 (2018) Articles About quality of milk products samples given for the competition at the International Milk Week
№ 4 (2018) Articles Food fibers «Citri-Fi» for production of spreads with reduced fat content
№ 2 (2018) Articles Study of the properties and stability against oxidation of some fat compositions intended for receiving products with combined fat phase
№ 2 (2012) Articles Methods for determination of the oxidative deterioration in the dairy butter and spreads
№ 4 (2012) Articles Annual forum of cheese and butter makers in Uglich
№ 4 (2012) Articles Results of the competition of the cheese and butter making products
№ 4 (2012) Articles Role of the fat phase and plasma in formation of spreads quality
№ 5 (2012) Articles Maintenance of the national range of butter and development of the present day varieties
№ 6 (2012) Articles The page of a technologist
№ 1 (2013) Articles The page of a technologist
№ 3 (2013) Articles Investigation of the fatty acids composition of dairy butter
№ 4 (2013) Articles Results of the competition of quality in the Cheese Making and Butter Making Week
№ 4 (2014) Articles Actual issues of butter making
№ 6 (2014) Articles Some comments on the results of the contest of the products of cheese and butter making at the exhibition «The Golden Autumn - 2014»
№ 1 (2015) Articles About standards in butter making under the conditions of introduction of the Technical Regulations of the Customs Union
№ 1 (2015) Articles Effects of the equipment on the quality of the dairy butter with traditional composition
№ 3 (2015) Articles Vegetable oil has been found in cheese! Is it really so?
№ 3 (2015) Articles V.M. Vergelesov - physical chemist of butter making. To the 90 years from the birthday
№ 4 (2015) Articles Situation and principle developments of cheese and butter making
№ 4 (2015) Articles The butter «Vologodskoe» is the brand of Russia
№ 5 (2015) Articles Items of the production of the butter «Buterbrodnoe» in view of the requirements of the TP TC 033/2013
№ 2 (2016) Articles Butter of goat milk
№ 2 (2016) Articles Fortification of the products of the butter making with functional ingredients
№ 3 (2016) Articles Low fat products of cheese making for dietetic nutrition
№ 3 (2016) Articles Food fibers «Citri-Fi» for low fat spreads
№ 3 (2016) Articles Labeling of the butter making products in view of the existing requirements
№ 4 (2016) Articles Food fibers «Citri-Fi» for spreads with reduced fat levels
№ 6 (2016) Articles Some issues of identification of the products of cheese and butter making
№ 1 (2017) Articles Some issues of identification of the products of cheese and butter making
№ 1 (2017) Articles Effects of oxidation of the fat phase of spreads on their quality during storage
№ 3 (2017) Articles Dairy butter of the improved quality grade
№ 3 (2017) Articles Methods of the dairy butter falsification
№ 4 (2017) Articles The food fibers «Citri-Fi» for spreads with reduced fat levels
№ 5 (2017) Articles Role of the arbitration methods in detection of milk products falsification
№ 1 (2018) Articles Items of the organic cheese production
№ 1 (2018) Articles Dairy butter, spread or the vegetable-dairy butter - what should a consumer choose?
№ 1 (2018) Articles Evaluation of the possibility to use the immune-ferment method for detecting dry milk at determination of the composition of raw materials applied for butter-making products
№ 1 (2018) Articles Some aspects of the production of dairy butter for baby nutrition