Author Details

Vyshemirskii, F A

Issue Section Title File
No 1 (2008) Articles Modern packaging material for dairybutter - parchment paper «Troitskii»
No 3 (2008) Articles Packaging for dairy butter
No 3 (2008) Articles Spreads production in Russia -situation and problems
No 3 (2008) Articles Taste of the Russian sweet butter
No 2 (2008) Articles If spreads - then onlyof the improved quality
No 5 (2008) Articles Prospects of the dairy butter production by high-fat cream transformation method
No 5 (2008) Articles Study of the cultured butter technology
No 1 (2009) Articles Competition of the professional skill of the butter makers from Vologda
No 2 (2009) Articles To the 170th anniversary of N.V. Vereshchagin birth date
No 3 (2009) Articles Dairy butter packaging: conformity with requirements of the Technical Regulation
No 5 (2009) Articles Sour cream butter of increased taxotrophicity
No 5 (2009) Articles Combined material based on aluminium foil for dairy butter
No 5 (2009) Articles Effects of storage regimes on the sweet butter taste
No 6 (2009) Articles Effect of cream heat treatment on taste of sweet cream butter
No 2 (2010) Articles Effects of the production method on formation of sweet butter flavor
No 2 (2010) Articles From the history of butter making
No 4 (2010) Articles Existing range of the dairy butter
No 5 (2010) Articles Color of the «cow» butter, its quality and consumer demand
No 6 (2010) Articles Grading evaluationof the dairy butter quality
No 2 (2011) Articles Functional ingredientsfor the cultured butter«To your health»
No 2 (2011) Articles Products of butter making in thelight of science about healthynutrition
No 5 (2004) Articles «Butter and butter paste from cow milk» - new national standard
No 3 (2011) Articles Products of butter making in the light of scienceabout healthy nutrition
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 6 (2005) Articles Varieties of dairy butter with flavours
No 6 (2005) Articles The butter «Zakusochnoe»
No 4 (2003) Articles New technology for cheese butter production
No 4 (2008) Articles Spectrum of the aroma and flavor substances of the sweet butter
No 4 (2003) Articles Branch standard on raw cream
No 1 (2010) Articles Dairy butter consistency as an index of quality
No 4 (2008) Articles Production of spreads in Russia - situation and problems
No 3 (2003) Articles Antioxidants and preservatives effect on the dairy butter quality
No 1 (2010) Articles From the history of the All Russian Research Institute of Cheese and ButterMaking
No 1 (2011) Articles Butter oil and milk fat in the existingrange of products

This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies