Pesquisa

Edição
Título
Autores
Nº 4 (2009)
Freezing of hard cheese within conditions of regulated heat removal
Buyanov V.
PDF
(Rus)
Nº 2 (2018)
Effects of cheese components on the dehydration process under reduced pressure
Ermolaev V., Yakovchenko M.
PDF
(Rus)
Nº 5 (2018)
Prices on the Russian market of dairy butter, cheese and curds
Goroshchenko L.
PDF
(Rus)
Nº 5 (2011)
Effects of the temperature parameterson the quality of the soft acid-rennetcheeses
Ostroumov L., Khavrov I., Ostroumov L., Havrov I.
PDF
(Rus)
Nº 6 (2017)
The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing
Sviridenko G., Sviridenko Y., Zaharova M., Babkina N.
PDF
(Rus)
Nº 3 (2017)
Study of the high fat milk products by the method of thermo-effectometry
Usatyuk D., Mironenko I.
PDF
(Rus)
Nº 6 (2016)
Effects of the packaging materials properties on the quality of smoked processed cheese and cheese products
Dunaev A., Orlova E., Kalabushkin V., Alekseeva E.
PDF
(Rus)
Nº 4 (2016)
Formation of the varieties policy at a cheese plant in the context of embargo
Kriger A., Sturova Y.
PDF
(Rus)
Nº 6 (2015)
Production of goat cheese in the world and in Russia
Rybalova T.
PDF
(Rus)
Nº 2 (2015)
Cheese making and вийег making in Russia: results of 2014
Rybalova T.
PDF
(Rus)
Nº 5 (2014)
Keep abreast of the times
Kashina E.
PDF
(Rus)
Nº 1 (2014)
High temperature pasteurization and homogenization of cream at fresh cheese production with cheddaring and mass melting
Kaplenko A., Evdokimov I., Kaplenko N.
PDF
(Rus)
Nº 3 (2013)
Ways to salt cheese
Mayorov A., Mironenko I.
PDF
(Rus)
Nº 3 (2012)
Comparing evaluation of ways to package cheese
Rozdov I., Orlova E., Bol’shakova E.
PDF
(Rus)
Nº 3 (2010)
New collection of technological instructions on soft cheeses
Mordvinova V., Ostrouhova I., Onosovskaya N., Mordvinova V., Ostroukhova I., Onosovskaya N.
Nº 2 (2010)
Resources saving technologies of processed cheeses and cheese products manufacturing
Dunaev A., Sokolova N., Konovalova T., Vodolazskaya E.
PDF
(Rus)
Nº 4 (2009)
Microbiological control in the processed cheese manufacturing
Sviridenko G., Sviridenko G.
PDF
(Rus)
Nº 2 (2018)
Up-to-date equipment for fume cheese smoking
Dunaev A.
PDF
(Rus)
Nº 6 (2018)
Study of the covers for smocked sausage cheese
Dunaev A., Orlova E., Kalabushkin V.
PDF
(Rus)
Nº 5 (2011)
Composition of the nitrogencontaining substances formedat milk fermentation with mouldsPenicillium
Sadovaya T., Sadovaya T.
PDF
(Rus)
Nº 6 (2017)
Application of the description-profile method of the tasting analysis at comparing quality of the DOP cheese and its analogues
Zavorohina N.
PDF
(Rus)
Nº 3 (2017)
Rapid cheeses
Mayorov A., Mironenko I., Bondarenko N.
PDF
(Rus)
Nº 6 (2016)
Loaf cheese: merits and drawbacks
Mayorov A.
PDF
(Rus)
Nº 3 (2016)
The cheese famous, beneficial, tasty, processed
Rybalova T.
PDF
(Rus)
Nº 6 (2015)
Replacement of the import: consumer needs quality cheese
Nikolaeva M., Ryazanova O., Kleshchevskii Y.
PDF
(Rus)
Nº 1 (2015)
Production of cheese according to the technology of separate pasteurization of milk mixture
Veziryan V., Evdokimov I., Veziryan A., Anisimov S.
PDF
(Rus)
Nº 4 (2014)
Identification and consuming properties of processed cheese
Svyatkina L., Andruhova V.
PDF
(Rus)
Nº 1 (2014)
And again about cheese varieties or new developments of the All Russian Research Institute of Cheese and Butter Making
Sviridenko Y., Mordvinova V., Delitskaya I.
PDF
(Rus)
Nº 3 (2013)
Innovations in existing technologies for cheese handling
Snejko A., Gubanova M., Ramanauskas R., Galginaitine L.
PDF
(Rus)
Nº 6 (2012)
Effects of natrium citrate on consistency of soft thermoacid cheese from reconstituted whole milk
Mayorov A., Mironenko I., Mazalevskii V.
PDF
(Rus)
Nº 3 (2012)
Problems of the Russian cheese making. Maintenance of traditions and development of national brands
Sviridenko Y., Mordvinova V.
PDF
(Rus)
Nº 3 (2010)
Investigation of the Brevibacteriumlines properties.
Perfil'ev G., Mordvinova V., Chubenko A., Matevosyan L., Perfil'ev G., Mordvinova, V., Chubenko A., Matevosyan L.
PDF
(Rus)
Nº 6 (2009)
Technical and technological prospects of cheese producing by the bulk method
Mayorov A., Nikolaeva E., Chupin A., Mayorov A., Nikolaeva Е., Chupin A.
PDF
(Rus)
Nº 2 (2018)
Effects of the temperature on the special features of the types of the semi-hard rennet cheese
Mironenko I.
PDF
(Rus)
Nº 6 (2018)
Correction of the technological regimes of cheese manufacturing at milk quality changes
Loginov V., Linkevich E., Mayorov A.
PDF
(Rus)
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Dicas:
  • Palavras-chave são sensíveis a maiúsculas
  • Preposições e conjunções ingleses são ignoradas
  • Busca é feita por todos os palavras-chave (agente AND experimentador) por omissão
  • Use OR para pesquisar um termo exato, ex.: educação OR formação
  • Use parênteses para criar frases complexas, ex.: arquivo de ((revistas OR conferências) NOT teses)
  • Para pesquisar uma frase precisa use aspas duplas, ex.: "investigações científicas"
  • Exclua uma palavra utilizando o sinal - (hífen) ou operador NOT; ex.: concurso-de beleza ou concurso NOT de beleza
  • Use * como caractere-coringa, ex.: científic* recuperará as palavras "científico", "científicos", etc.