作者的详细信息

Vyshemirskii, F A

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 1 (2009) Articles Competition of the professional skill of the butter makers from Vologda
编号 2 (2009) Articles To the 170th anniversary of N.V. Vereshchagin birth date
编号 3 (2009) Articles Dairy butter packaging: conformity with requirements of the Technical Regulation
编号 5 (2009) Articles Sour cream butter of increased taxotrophicity
编号 5 (2009) Articles Combined material based on aluminium foil for dairy butter
编号 5 (2009) Articles Effects of storage regimes on the sweet butter taste
编号 6 (2009) Articles Effect of cream heat treatment on taste of sweet cream butter
编号 2 (2010) Articles Effects of the production method on formation of sweet butter flavor
编号 2 (2010) Articles From the history of butter making
编号 4 (2010) Articles Existing range of the dairy butter
编号 5 (2010) Articles Color of the «cow» butter, its quality and consumer demand
编号 6 (2010) Articles Grading evaluationof the dairy butter quality
编号 2 (2011) Articles Functional ingredientsfor the cultured butter«To your health»
编号 2 (2011) Articles Products of butter making in thelight of science about healthynutrition
编号 5 (2004) Articles «Butter and butter paste from cow milk» - new national standard
编号 3 (2011) Articles Products of butter making in the light of scienceabout healthy nutrition
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 6 (2005) Articles Varieties of dairy butter with flavours
编号 6 (2005) Articles The butter «Zakusochnoe»
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 1 (2010) Articles Dairy butter consistency as an index of quality
编号 4 (2008) Articles Production of spreads in Russia - situation and problems
编号 3 (2003) Articles Antioxidants and preservatives effect on the dairy butter quality
编号 1 (2010) Articles From the history of the All Russian Research Institute of Cheese and ButterMaking
编号 1 (2011) Articles Butter oil and milk fat in the existingrange of products
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