Author Details

Vyshemirskiy, F A

Issue	Section	Title	File
No 4 (2004)	Articles	About long reservation of spreads
No 3 (2004)	Articles	Dedicated to the 100 years of P.R.Nikulichev
No 5 (2004)	Articles	«Butter and butter paste from cow milk» - new national standard
No 5 (2004)	Articles	Dairy butter production by high fat cream transforming
No 3 (2005)	Articles	Efficiency of dairy butter and spreads production
No 2 (2006)	Articles	His majesty parchment
No 1 (2006)	Articles	Butter from cow milk. Standardization and terminology
No 1 (2006)	Articles	Butter from cream
No 3 (2006)	Articles	What does cow milk butter consist of?
No 5 (2005)	Articles	Effect of tocopherols on spreads storage ability
No 6 (2005)	Articles	Varieties of dairy butter with flavours
No 6 (2005)	Articles	The butter «Zakusochnoe»
No 1 (2003)	Articles	Exhibition «Butter. Cheese$2002»
No 4 (2003)	Articles	New technology for cheese butter production
No 4 (2003)	Articles	Branch standard on raw cream
No 3 (2003)	Articles	Keepability of the dairy butter: temperature factor
No 3 (2003)	Articles	Antioxidants and preservatives effect on the dairy butter quality
No 3 (2003)	Articles	Effect of packaging materials of the dairy butter quality
No 6 (2003)	Articles	Buttermaking departament
No 2 (2004)	Articles	All about speads
No 5 (2003)	Articles	Keepability of the butteroil
No 1 (2004)	Articles	Trends in the Russian buttermaking
No 6 (2003)	Articles	Butter. Cheese. Situation, problems and trends