Author Details

Vyshemirskii, F. A

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

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