Informaçao sobre o Autor

Vyshemirskiy, F A

Edição	Seção	Título	Arquivo
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