Informaçao sobre o Autor

Babkina, N. G

Edição	Seção	Título	Arquivo
Nº 4 (2012)	Articles	The company «BK Giulini» («KS Vityaz») - 10 years in the Altai region
Nº 5 (2013)	Articles	KC Vityaz — reliable supplier of ingredients for dairies
Nº 4 (2016)	Articles	Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese
Nº 5 (2016)	Articles	Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
Nº 6 (2016)	Articles	Methodological items and CTO VNIIMC on the forecasting and preventing of the risks of lowering quality and keepability of the processed cheese
Nº 2 (2017)	Articles	Effects of the spore microorganisms on the quality and keepability of processed cheese
Nº 5 (2017)	Articles	The system for traceability of microbiological risks effecting quality and keepability of processed cheese
Nº 6 (2017)	Articles	The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing