Informaçao sobre o Autor

Perfiliev, G D

Edição	Seção	Título	Arquivo
Nº 5 (2004)	Articles	Cheeses with high temperature of second heating
Nº 6 (2004)	Articles	Microbiological evaluation of raw materials used for processedcheese manufacturing
Nº 5 (2004)	Articles	Innovation technologies for processed cheese
Nº 2 (2003)	Articles	Taste and aroma additives for processed cheeses
Nº 3 (2003)	Articles	Antioxidants and preservatives effect on the dairy butter quality
Nº 5 (2003)	Articles	Effect of propionic bacteria on the milk products flavor
Nº 5 (2003)	Articles	Starter culture production: the ways to activizeand stabilize lactic acid process
Nº 6 (2003)	Articles	Microbiology depatrament
Nº 6 (2003)	Articles	Butter. Cheese. Situation, problems and trends