| Issue |
Section |
Title |
File |
| No 2 (2019) |
Articles |
Effects of the coli-bacteria on the quality and keepability of cream-raw material for the products of butter making |
|
| No 4 (2013) |
Articles |
Cream-raw material for receiving butter from cow milk |
|
| 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 |
Efficiency of slowing down the oxidative processes in the dairy butter with dihydroquercitine |
|
