Автор туралы ақпарат

Vyshemirskii, F. A

Шығарылым Бөлім Атауы Файл
№ 2 (2019) Articles Dairy butter as a food product
№ 2 (2018) Articles From the history of the Russian method of the dairy butter manufacturing
№ 5 (2012) Articles Role of the dairy butter components in formation of its structure and quality
№ 5 (2012) Articles Impacts of functional food supplements on quality of spreads used for sandwiches
№ 6 (2012) Articles Principle classi cation of the dairy butter production methods
№ 1 (2013) Articles Known and unknown thins about the «Vologodskoe» dairy butter
№ 3 (2013) Articles Physical structure and consistency of the dairy butter
№ 4 (2013) Articles Cream-raw material for receiving butter from cow milk
№ 1 (2014) Articles Thermo - vacuum treatment of cream in butter making
№ 2 (2014) Articles Efficiency of application of various components of cream at different methods of the dairy butter manufacturing
№ 4 (2014) Articles Assessment of quality and grades of the dairy butter
№ 5 (2014) Articles Food value and taste of the dairy butter The farther of the Russian dairying
№ 6 (2014) Articles Spreads in present day nutrition
№ 3 (2015) Articles V.M. Vergelesov - physical chemist of butter making. To the 90 years from the birthday
№ 4 (2015) Articles The butter «Vologodskoe» is the brand of Russia
№ 5 (2015) Articles The encyclopedia of butter making
№ 6 (2015) Articles Packaging of the dairy butter as a factor to prevent butter falsification
№ 1 (2016) Articles THE SCHOOL OF BUTTER MAKER Packaging of the dairy butter as a factor to prevent butter falsification
№ 6 (2016) Articles Universality of the Russian method of the dairy butter production
№ 2 (2017) Articles Universality of the Russian method of the dairy butter production
№ 3 (2017) Articles Keepability of the dairy butter produced by the Russian and classic methods
№ 4 (2017) Articles Keepability of the dairy butter produced by the Russian and classic methods
№ 1 (2018) Articles Canned dairy butter in Russia