作者的详细信息

Mayauskaite, V.

期	栏目	标题	文件
编号 2 (2015)	Articles	Microbial coagulant without preservatives for semi-hard cheese
编号 4 (2015)	Articles	Semi-hard cheese of the premium segment: with us is possible economically efficient production
编号 5 (2015)	Articles	Looking for stable texture: how to overcome difficulties at the production of the «Mozzarella»
编号 1 (2016)	Articles	The ingredients for the low fat semi-hard cheese
编号 3 (2016)	Articles	New possibilities with the solutions DSM for the Swiss cheese
编号 5 (2016)	Articles	New cultures of the company DCM for brine cheese with milder taste
编号 1 (2017)	Articles	New possibilities for semi-hard cheese with reduced fat content
编号 1 (2018)	Articles	«Fromase®» and «Maxiren®» - coagulants meeting the highest standards