作者的详细信息

Ivanova, N. V

期	栏目	标题	文件
编号 2 (2019)	Articles	Effects of the coli-bacteria on the quality and keepability of cream-raw material for the products of butter making
编号 2 (2018)	Articles	Study of the properties and stability against oxidation of some fat compositions intended for receiving products with combined fat phase
编号 2 (2012)	Articles	Methods for determination of the oxidative deterioration in the dairy butter and spreads
编号 1 (2013)	Articles	Known and unknown thins about the «Vologodskoe» dairy butter
编号 1 (2015)	Articles	About standards in butter making under the conditions of introduction of the Technical Regulations of the Customs Union
编号 5 (2015)	Articles	Items of the production of the butter «Buterbrodnoe» in view of the requirements of the TP TC 033/2013
编号 3 (2016)	Articles	Labeling of the butter making products in view of the existing requirements
编号 1 (2017)	Articles	Effects of oxidation of the fat phase of spreads on their quality during storage
编号 3 (2017)	Articles	Dairy butter of the improved quality grade