| 期 |
标题 |
文件 |
| 编号 5 (2008) |
Prospects of the dairy butter production by high-fat cream transformation method |
|
|
Vyshemirskii F.
|
| 编号 4 (2006) |
Outlook for enlargement of cheese varieties in Russia |
|
|
Shergina I., Shergina I.
|
| 编号 2 (2016) |
Prospects of the cheese market developments in Brazil |
|
|
Kozlova L.
|
| 编号 5 (2006) |
Outlook of the improving raw materials basis for processed cheeses |
|
|
Zhdanov E., Zhdanov E.
|
| 编号 4 (2014) |
Pilot plants for membrane filtration in the operation for raw milk materials processing |
|
|
Klyuchnikov A., Ponomarev A., Polyanskii K.
|
| 编号 5 (2014) |
Food value and taste of the dairy butter The farther of the Russian dairying |
|
|
Vyshemirskii F.
|
| 编号 1 (2010) |
Food value of the cheese «Alanskii» |
|
|
Vlasova J., Tsugkiev B.
|
| 编号 4 (2010) |
Food value of cheese products with vegetable oils |
|
|
Lepilkina O., Lepilkina O.
|
| 编号 1 (2014) |
Food fibers «Citri-Fi» in the spreads for healthy nutrition |
|
|
Gubina I.
|
| 编号 3 (2015) |
The fibers «Citri-fi» in the functional products |
|
|
Gubina I.
|
| 编号 2 (2012) |
Food fibres «Citry-Fai»-innovations in the processed cheeses manufacturing |
|
|
Gubina I.
|
| 编号 5 (2012) |
Food bers «CitriFi» - innovation in the processed cheese production |
|
|
Gubina I.
|
| 编号 1 (2013) |
Food fibres «Citri-Fai» — innovations in the processed cheeses manufacturing |
|
|
Gubina I.
|
| 编号 3 (2014) |
Food bers «Citri-Fi» in the processed cheese manufacturing |
|
|
Gubina I.
|
| 编号 5 (2015) |
Food fibers «Citri-Fi» in the production of processed cheese |
|
|
Gubina I.
|
| 编号 4 (2018) |
Food fibers «Citri-Fi» for production of spreads with reduced fat content |
|
|
Pirogova E., Topnikova E., Gubina I.
|
| 编号 3 (2016) |
Food fibers «Citri-Fi» for low fat spreads |
|
|
Pirogova E., Topnikova E., Gubina I.
|
| 编号 4 (2016) |
Food fibers «Citri-Fi» for spreads with reduced fat levels |
|
|
Pirogova E., Topnikova E., Gubina I.
|
| 编号 4 (2017) |
The food fibers «Citri-Fi» for spreads with reduced fat levels |
|
|
Pirogova E., Topnikova E., Gubina I.
|
| 编号 4 (2010) |
Food fibres «Citry-Fi»-innovations in the processed cheeses manufacturing |
|
|
Gubina I., Gubina I.
|
| 编号 4 (2009) |
Food supplements with antioxidative action for extending shelf life of processed cheese |
|
|
Rozdova V., Kulakov T., Ozhgikhina N., Rozdova V., Kulakov T., Ojgihina N.
|
| 编号 3 (2013) |
Food ingredients: the course for introduction of innovations |
|
|
- -.
|
| 编号 1 (2011) |
100 years to the processed cheese |
|
|
Dunaev A., Vodolazskaya E., Konovalova T., Dunaev A., Vodolazskaya E., Konovalova T., Dunaev A.
|
| 编号 3 (2014) |
Melted aromas |
|
|
Svistyn N.
|
| 编号 5 (2010) |
Technologies for the processed cheese products |
|
|
Dunaev A., Konovalova T., Dunaev u., Konovalova, T.
|
| 编号 2 (2010) |
Processed cheese products with powdered milk ingredients |
|
|
Ostroumov L., Leonenko Y.
|
| 编号 2 (2003) |
Processed cheeses as Mozzarella imitation |
|
|
- -.
|
| 编号 2 (2008) |
Looking for the ways to developin the unoccupied market |
|
|
- -.
|
| 编号 3 (2008) |
Processed cheese: preferences of the Russian and German consumers |
|
|
Kresova S., Shuvarikov A., Shade G.
|
| 编号 5 (2009) |
Processed cheese - a flavor component for products of buttermaking |
|
|
Topnikova E., Konovalova T., Topnikova E., Konovalova T.
|
| 编号 3 (2006) |
Processed cheese with sea products |
|
|
Ledin E., Ledin E.
|
| 编号 1 (2011) |
Processed cheese with whey proteinparticulate |
|
|
Mel'nikova E., Stanislavskaya E., Podgornyy N., Mel'nikova E., Stanislavskaya E., Podgornyi N.
|
| 编号 6 (2006) |
Processed cheese product Monomah |
|
|
Sviridenko Y., Zakharova N., Rozdova V., Konovalova T., Sokolova N., Aliev M., Kosova I., Veselovskiy S., Sviridenko Y., Zaharova N., Rozdova V., Konovalova T., Sokolova N., Aliev M., Kosova I., Ignatov V.
|
| 编号 1 (2015) |
Processed cheese product on the bases of skim curds with use of appies |
|
|
Lupinskaya S., Gantseva A.
|
| 编号 6 (2005) |
Processed cheese product with soya |
|
|
ZAKhAROVA N., ABRAMOV D., ROZDOVA V., MEKhOVA N., KOZLOVA V., BRATChIKOV S., Zaharova N., Abramov D., Rozdova V., Mehova N., Kozlova V., Bratchikov S.
|
| 编号 1 (2012) |
Technology smelt of the cheese product on the basis ofalbuminous - carbohydrate weight. |
|
|
Gavrilova N., Shmat E., Sokhryakov S., Gavrilova N., Shmat E., Sohrjakov S.
|
| 编号 2 (2013) |
Plastinchatyy skrebkovyy pasterizator ot kampanii «Adamas» |
|
|
- -.
|
| 编号 6 (2005) |
Plastified cheese masses witn biologically active suppliments |
|
|
Zakharova N., Konovalova T., Lipatov N., Kuznetsova I., Zaharova N., Konovalova T., Lipatov N., Kuznetsova I.
|
| 编号 5 (2017) |
The film «ARMYSTYLE HP»: be distinguished, it attracts everyone |
|
|
Eliseeva A.
|
| 编号 6 (2005) |
«Druzhba» has got victory |
|
|
Bushueva I., Bushueva I.
|
| 编号 4 (2018) |
Pobediteli konkursa kachestva |
|
|
- -.
|
| 编号 5 (2014) |
The winners of the competition of quality «The best milk products of the Siberia» |
|
|
- -.
|
| 编号 2 (2003) |
Improvement of the biological value of processed cheeses |
|
|
Lobova T., Lobova T.
|
| 编号 5 (2012) |
Ways to increase competitiveness of the domestic processed cheeses |
|
|
Dunaev A.
|
| 编号 5 (2015) |
Improvement of the consuming properties of the cheese «Osetinskii» at denitrification |
|
|
Kokaeva M., Temiraev R.
|
| 编号 5 (2008) |
Improvement of the professional knowledge - pledge of success |
|
|
Mordvinova V.
|
| 编号 1 (2008) |
Improvement of cheese milk suitability by the biotechnical method |
|
|
Fomichev Y., Kabanova T.
|
| 编号 3 (2011) |
Increasing of the customs duties -a necessary measure |
|
|
Cheverov V., Cheverov V.
|
| 编号 6 (2015) |
Improvement of the ecological safety of milk and milk products in the technological zone of the Republic the North Ossetia - Alania |
|
|
Kokaeva M., Temiraev R.
|
| 编号 4 (2006) |
Selection of the propionic acid bacteria strains for Katunskii cheese |
|
|
Kagan Y., Ott E., Sergeeva I., Kozhina E., Solov'eva N., Shchetinin M., Kagan Y., Ott E., Sergeeva I., Kozhina E., Solov'eve N., Shchetinin M.
|
| 编号 1 (2019) |
Preparation of raw materials for drinks based on milk whey and apple juice using baro-membrane technologies |
|
|
Polyanskii K., Titov S., Shahov S., Korysheva N., Klyuchnikova D.
|
| 编号 3 (2018) |
PODMOSKOVNYE FERMERY PROYDUT OBUChENIE V ShVEYTsARSKOM UNIVERSITETE |
|
|
- -.
|
| 编号 3 (2018) |
Cheese whey: the less color - the more income |
|
|
- -.
|
| 编号 4 (2013) |
Congratulations with the jubilee of M.P.Schetinin |
|
|
- -.
|
| 编号 4 (2010) |
Congratulations with the jubilee |
|
|
Shalomskene Y.
|
| 编号 2 (2011) |
Congratulation with the jubilee! |
|
|
- -.
|
| 编号 1 (2013) |
Congratulations with the jubilee |
|
|
- -.
|
| 编号 6 (2004) |
Congratulations to jubilant! |
|
|
- -.
|
| 编号 3 (2016) |
Positive aspects of the enlivening cheese sanctions |
|
|
Prokopenko G., Kiselev A., Bednyh B.
|
| 编号 2 (2003) |
Indices of chemical safety of cheese and butter |
|
|
Panov V., Tetereva L., Panov V., Tetereva L.
|
| 编号 3 (2009) |
Coatings for cheese and protection of cheese against moulds |
|
|
- -.
|
| 编号 1 (2011) |
Consuming demand for mould cheesein Kemerovo |
|
|
Pershina E., Vasil'eva E., Vasil'ev E., Pershina E., Vasileva S., Vasileve E.
|
| 编号 4 (2015) |
Healthy and tasty cheese product with «Akocheese™» |
|
|
- -.
|
| 编号 6 (2015) |
Polymorphism of the DNA in the Yaroslavskaya breed of the cattle according to the gene of kappa-casein |
|
|
Konovalov A., Il’ina A., Serova T., Zvereva E.
|
| 编号 6 (2017) |
Polysaccharides in the dairy cattle feeding |
|
|
Buryakov N., Kosolapov A., Malkov M., Danikova T.
|
| 编号 5 (2005) |
Semiautomatic plant for pressing and cutting cheese mass |
|
|
Fominykh A., Rodionov S., Myalin M., Yakovlev A., Fominyh V., Rodioniv S., Myalin M., Yakovlev A.
|
| 编号 4 (2015) |
Semi-hard cheese of the premium segment: with us is possible economically efficient production |
|
|
Gert van den Hoven -., Mayauskaite V.
|
| 编号 3 (2004) |
Semihard cheese «Sveten» |
|
|
Tyukova E., Belov A., Mironenko I., Tukova E., Below A., Nironenko I.
|
| 编号 6 (2017) |
Production of the liquid complex enzyme preparations using membrane methods |
|
|
Murunova G., Abramov D., Sviridenko Y., Municheva T.
|
| 编号 5 (2003) |
Starter culture production: the ways to activizeand stabilize lactic acid process |
|
|
Sviridenko G., Perfil'ev G., Sviridenko Y., Zakharova M., Sviridenko G., Perfiliev G., Sviridenko Y., Zakharova M.
|
| 编号 2 (2012) |
Receiving of cheese product and whey drink by the thermo-acid coagulation method |
|
|
Shchetinin M., Kol’tyugina O., Bychkova M.
|
| 编号 6 (2018) |
Receiving of curds whey with bifidogenous properties and its nano-filtration |
|
|
Titov S., Jdanov V., Breev Y., Polyanskii K.
|
| 编号 4 (2009) |
Production of stable fat emulsions at spreads manufacturing: technology and equipment |
|
|
Gulyaev-Zaytsev S., Kimachinskiy S., Narizhnyy S., Guliayev-Zaytsev S., Kimachinskiy S., Narizhnuy S.
|
| 编号 4 (2017) |
Love the goat cheese |
|
|
Rybalova T.
|
| 编号 3 (2012) |
Will the new law about labeling help a consumer? |
|
|
Larichev O., Boiko E., Kulemza S.
|
| 编号 6 (2004) |
Animals breed and milk suitability for cheesemaking |
|
|
Savel'ev A., Savel'eva T., Saveliev A., Savelieva T.
|
| 编号 4 (2005) |
Defects of cheese consistency |
|
|
Nikolaeva E., Nikolaeva E.
|
| 编号 5 (2005) |
Defects of cheese «picture» |
|
|
Nikolaeva E., Nikolaeva E.
|
| 编号 6 (2012) |
The portrait of the leader |
|
|
- -.
|
| 编号 6 (2010) |
Visiting the Polish dairies with the company «Cryovac» |
|
|
Raycheva E., Raicheva E.
|
| 编号 6 (2004) |
Salting an important factor of high quality hard cheese |
|
|
Pribolotnyy A., Prybolotnyi A.
|
| 编号 6 (2009) |
Cheese salting: first steps |
|
|
Pribolotnyy A., Pribolotnyi A.
|
| 编号 4 (2005) |
Cheese salting with vacuum application |
|
|
Savel'eva N., Savel'ev A., Saveleva N., Savelev A.
|
| 编号 6 (2009) |
Cheeses salting. What's new? |
|
|
Ostrouhova I., Ostrouhov D., Ostroukhova I., Ostroukhov D.
|
| 编号 3 (2016) |
On-line filling of the dairy butter and spreads in briquettes |
|
|
Tverdohleb A.
|
| 编号 5 (2017) |
Consumption trends-2017: positioning of cheese and cheese products |
|
|
Smagina Y.
|
| 编号 2 (2003) |
Russian market of palm and coconut oils |
|
|
Kuz'micheva M., Kuzmicheva M.
|
| 编号 1 (2018) |
Consumption of cheese in Russia today - changes in preferences |
|
|
Djafarova A.
|
| 编号 2 (2004) |
The holiday of VNIIMS |
|
|
Sviridenko Y., Rozdova V., Sviridenko Y., Rozdova V.
|
| 编号 6 (2012) |
The holiday that is always with you |
|
|
Bushueva I.
|
| 编号 4 (2004) |
Butter and cheese celebration |
|
|
Dvinskiy B., Dvinskii B.
|
| 编号 4 (2005) |
Holiday of butter and cheese |
|
|
Bushueva I., Bushueva I.
|
| 编号 4 (2003) |
Cheese and butter celebration-2003 |
|
|
Bushueva I., Dvinskiy B., Bushueva I., Dvinskii B.
|
| 编号 5 (2013) |
Cheese holiday in the capital of cheese making in Russia - Barnaul |
|
|
- -.
|
| 编号 6 (2011) |
Holiday of cheese in Barnaul |
|
|
- -.
|
| 编号 6 (2010) |
Cheese holiday is a holiday for all |
|
|
Bushueva I., Bushueva I.
|
| 编号 2 (2004) |
Selebrate together: seventy years of the Moscow processedcheeses plant «Karat» |
|
|
Garbuzova B., Garbuzova B.
|
| 编号 1 (2018) |
Practice of using working legislations and introduction of new requirements at cheese products manufacturing |
|
|
Abrosimova S.
|
| 编号 5 (2006) |
Practical aspects of the application of milk clotting enzymes from the rennets of reindeers |
|
|
El'chaninov V., Belov A., Umanskiy M., Koval' A., Avdanina E., Vistovskaya V., Kriger A., El'chaninov V., Belov A., Umanskii M., Koval' A., Avdanina E., Vistovskaya V., Kriger A.
|
| 编号 2 (2004) |
Practical solution of some problems of cheesemaking microbiology.Nutritive medium «Superbact 2000 MBM» |
|
|
- -.
|
| 1001 - 1100 的 1768 信息 |
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