Informaçao sobre o Autor

Rybalova, T. I

Edição Seção Título Arquivo
Nº 2 (2019) Articles From a goat to cheese - it’s simply!
Nº 1 (2019) Articles Cheese making and butter making: results of 2018
Nº 5 (2018) Articles The backside of the commercially valuable geographic names
Nº 4 (2018) Articles The dairy butter «Vologodskoe»
Nº 3 (2018) Articles Adaptation of import cheese in China
Nº 2 (2018) Articles Cheese is always in trend
Nº 2 (2012) Articles Russian cheese market and the Worlds Trade Organization (WTO)
Nº 2 (2012) Articles Cheese preferences of the Russian people
Nº 6 (2012) Articles Cheese making of Russia: the pro le of the sector
Nº 6 (2013) Articles Cheese making of Ireland
Nº 1 (2014) Articles The world cheese market
Nº 2 (2014) Articles Production is falling and import is growing
Nº 3 (2014) Articles Cheese market of the European Union
Nº 4 (2014) Articles The American artisan cheeses
Nº 5 (2014) Articles Cheese making in Belarus
Nº 6 (2014) Articles Cheese product - a remote relative of cheese
Nº 1 (2015) Articles The farmers cheese: underestimated in Russia business
Nº 2 (2015) Articles Cheese making and вийег making in Russia: results of 2014
Nº 5 (2015) Articles New Zealand cheeses: delicacy from the edge of the earth
Nº 6 (2015) Articles Production of goat cheese in the world and in Russia
Nº 1 (2016) Articles «Mozarellasation» of the whole coutry
Nº 2 (2016) Articles Situation on the dairy butter market (Everything goes like clockwork)
Nº 3 (2016) Articles The cheese famous, beneficial, tasty, processed
Nº 5 (2016) Articles The king of cheeses: the great and beautiful «Parmesan»
Nº 6 (2016) Articles Trade marks on the Russian cheese market
Nº 1 (2017) Articles Cheese making sector in 2016
Nº 2 (2017) Articles The cheese world
Nº 3 (2017) Articles Who is eating cheese and how much
Nº 4 (2017) Articles Love the goat cheese
Nº 5 (2017) Articles Russian cheese and butter making in the first half of 2017
Nº 1 (2018) Articles Not a friend and not an enemy, and how?

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