Автор туралы ақпарат

Lepilkina, O. V

Шығарылым Бөлім Атауы Файл
№ 5 (2018) Articles Falsification of dairy products as a reflection of the problems of the industry
№ 2 (2012) Articles Special features of formation of the organoleptic indices of cheese products
№ 3 (2012) Articles Structure formation in cheeses with cheddaring and melting of cheese mass
№ 4 (2013) Articles Effects of succession of components introduction to the mixture at melting in presence of saccharose
№ 3 (2014) Articles Free fat in milk
№ 4 (2014) Articles Free fat in cheese and cheese products
№ 3 (2015) Articles Vegetable oil has been found in cheese! Is it really so?
№ 1 (2016) Articles Lactose free cheese - myth or reality?
№ 2 (2016) Articles About the role of emulsifiers in improving cheese products quality
№ 6 (2016) Articles Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
№ 6 (2016) Articles The methods to control degree of cheese ripeness
№ 2 (2017) Articles The method to determine mass share of total calcium in milk and products of cheese making
№ 2 (2017) Articles Effects of the way of the milk mixture normalization on the hard cheese quality
№ 3 (2017) Articles Emulsification of milk fat replacers at cheese products manufacturing
№ 5 (2017) Articles Role of the arbitration methods in detection of milk products falsification
№ 1 (2018) Articles Evaluation of the possibility to use the immune-ferment method for detecting dry milk at determination of the composition of raw materials applied for butter-making products