Informaçao sobre o Autor

Manukyan, S. S

Edição	Seção	Título	Arquivo
Nº 4 (2012)	Articles	Effects of two sided pressing without tissue on the quality of the Dutch cheese
Nº 5 (2012)	Articles	Determination of the optimal regime of two sided pressing of the «Shweitsarskii» cheese
Nº 6 (2012)	Articles	Changes of micro ora in the «Shveitsarskii» cheese manufactured with two-sided pressing
Nº 1 (2013)	Articles	Anisotropy and biochemical processes in the «Shveitsarskii» cheese manufactured with twosided pressing
Nº 2 (2013)	Articles	Effects of anisotropy on the consistency of the «Shveitsarskii» cheese manufactured with two-sided pressing
Nº 4 (2013)	Articles	Optimum regime of the two-sided pressing of the «Lori» cheese
Nº 6 (2013)	Articles	Effects of the two-sided pressing without napkins on the quality of the «Lory» cheese
Nº 1 (2014)	Articles	Optimal regime of the two-sided pressing of the cheese «Lori»
Nº 2 (2014)	Articles	Anisotropy of the rectangular cheese produced with two-sided pressing
Nº 3 (2014)	Articles	Distribution of cheese hardness at two-sided pressing