| Шығарылым |
Атауы |
Файл |
| № 6 (2011) |
Import and export of the dairy butter |
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Goroshchenko L., Goroshchenko L.
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| № 1 (2012) |
Import and export of cheese and curds |
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Goroshchenko L., Goroshchenko L.
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| № 1 (2008) |
Import and export supplies of different types of cheeses |
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Goroshchenko L.
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| № 5 (2005) |
Import and export of cheese |
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Goroshchenko L., Goroschenko L.
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| № 5 (2008) |
Import milk clotting enzymes: terminology, origin and labeling |
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Murunova G.
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| № 2 (2015) |
Technologies of the milk whey products replacing import |
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Sviridenko Y., Volkova T.
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| № 6 (2015) |
Replacement of the import: consumer needs quality cheese |
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Nikolaeva M., Ryazanova O., Kleshchevskii Y.
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| № 6 (2005) |
Investments in domestic cheesemaking |
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Raycheva E., Raicheva E.
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| № 1 (2008) |
Ingredients for better taste and appropriate consistency |
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Kosova I.
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| № 1 (2016) |
The ingredients for the low fat semi-hard cheese |
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Sabuss M., Gert van den Hoven -., Mayauskaite V.
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| № 2 (2003) |
Ingredients for cheesemaking |
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Gorina T., Gorina T.
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| № 5 (2008) |
Ingredients and equipmentfor spreads manufacturing |
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- -.
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| № 4 (2008) |
Lipolysis indexin the Dutch cheese |
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Gavrilova N., Lisin P.
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| № 4 (2012) |
Innovations of the «Altaiskaya burenka» |
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- -.
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| № 3 (2009) |
Innovations in the field of milk clotting enzymes |
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Gorina T., Gorina T.
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| № 1 (2011) |
Innovations in the cheese wayprocessing |
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Mel'nikova E., Niftaliev S., Shirunov M., Melnikova E., Niftaliev S., Shirunov M.
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| № 3 (2013) |
Innovations in existing technologies for cheese handling |
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Snejko A., Gubanova M., Ramanauskas R., Galginaitine L.
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| № 3 (2012) |
Innovations in spite of trends |
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Altuhov V.
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| № 3 (2013) |
Innovations of the company DuPont: ingredients for cheeses |
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- -.
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| № 1 (2012) |
Innovative biocoating for cheese and milk products |
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Zakharchenko A., Ganina V., Fedotova A., Zaharchenko A., Ganina V., Fedotova A.
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| № 4 (2018) |
Innovatsionnye vysokotekhnologichnye maslodel'nye kompleksy serii ADM-K |
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- -.
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| № 6 (2014) |
Innovative replacing import technologies of natural cheese |
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Sviridenko Y., Mordvinova V.
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| № 4 (2017) |
Milk whey as a basis for the production of innovative drinks |
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Kazakov A.
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| № 6 (2015) |
Innovative domestic polymer materials with improved protective action for cheese |
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Snejko A., Strahova P., Ramanauskas R., Galginaitine L., Fofanova E.
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| № 3 (2011) |
Innovative developmentsin the field of cheese making |
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Sviridenko Y., Mordvinova V., Sviridenko Y., Mordvinova V.
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| № 5 (2013) |
Innovative developments of the Cheese Making Institute |
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Mayorov A.
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| № 2 (2016) |
Innovative solutions for the dairy sector: cheese and cheese products |
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- -.
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| № 4 (2013) |
Innovative technologies and ecological safety of cheese making |
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- -.
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| № 5 (2004) |
Innovation technologies for processed cheese |
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Zakharova N., Perfil'ev G., Sokolova N., Safonova L., Zaharova N., Perfiliev G., Sokolova N., Saponova L.
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| № 5 (2010) |
Innovative technologies of the mould cheeses production |
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Ostroumov L., Bespomestnyh K., Sadovaya T., Ostroumov L., Bespomestnykh K., Sadovaya, T.
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| № 4 (2017) |
The innovative packaging solutions for cheese making. The International seminar of the company Sealed Air in Italy |
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Raicheva E.
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| № 4 (2015) |
Innovative packaging solutions of the company Sealed A International seminar of the «Molinform» in Italy |
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Raicheva E.
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| № 5 (2011) |
Innovative packaging solutions fromthe «Multivac» |
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Lebedeva A., Lebedeva A.
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| № 6 (2016) |
Intensification of milk whey processing using membrane equipment |
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Zolotareva M., Volodin D., Topalov V., Evdokimov I., Chablin B.
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| № 3 (2009) |
Intensification of the rennet cheese ripening |
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Ostroumov L., Nikolaeva E., Ostroumov L., Nikolaeva E.
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| № 4 (2009) |
Intensification of the semi-hard rennet cheese technology |
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Gavrilova N., Borovskaya A., Gavrilova N., Borovskaya A.
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| № 3 (2016) |
Intensification of cheese and curds technologies using membrane processes |
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Zolotoreva M., Volodin D., Topalov V., Evdokimov I., Chablin B.
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| № 1 (2011) |
Interview with A.V. Prybolotnyi |
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- -.
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| № 5 (2013) |
The interview with the Governor of the Altai Territory A.B.Karlin |
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- -.
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| № 6 (2005) |
75 years to Ipatovskii milk plant |
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Fisenko A., Fisenko A.
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| № 3 (2015) |
The art of cheese making |
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Stukacheva O.
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| № 3 (2017) |
Application of the lupine without alkaloid in the lactating cows feeding |
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Buryakov N., Prohorov E.
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| № 2 (2016) |
Application of rice and albumin flours in the technology of processed cheese product |
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Bogdanova N.
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| № 6 (2017) |
Application of the description-profile method of the tasting analysis at comparing quality of the DOP cheese and its analogues |
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Zavorohina N.
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| № 1 (2004) |
Application of the nondairy fats in processed cheese manufacturing |
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Zakharova N., Konovalova T., Shatrova O., Zaharova N., Konovalova T., Shatrova O.
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| № 3 (2017) |
Application of the rice flour and albumin in the technology of the processed cheese product |
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Bogdanova N.
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| № 3 (2006) |
Application of milk fat, casein fines and whey protein in cheese and quark technology |
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Khramtsov A., Suyunchev O., Lafishev A., Klepker V., Hramtsov A., Suyunchev O., Lafishev A., Klepker V.
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| № 1 (2019) |
Applying natural aroma supplements with cheese flavor |
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Myagkonosov D., Mordvinova V., Kalabushkin V., Abramov D., Alekseeva E.
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| № 5 (2010) |
Application of moulds in cheese production |
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Ostroumov L., Bespomestnyh K., Sadovaya T., Ostroumov L., Bespomestnykh K., Sadovaya, T.
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| № 5 (2016) |
The use of vegetable ingredients in soft cheese technology |
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Gavrilova N., Makarova E.
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| № 6 (2004) |
Application of secondary milk raw materials resources |
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Kravchenko E., Kravchenko E.
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| № 2 (2010) |
Prospects of stabilizers application in the processed cheese manufacturing |
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Ostroumov L., Arhipov A.
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| № 2 (2006) |
Applications of dry bacterial preparations in fermented milk products manufacturing |
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Sviridenko G., Sviridenko G.
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| № 5 (2008) |
Applications of whey in cheese making |
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Onopriiko A., Onopriiko V., Burak E.
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| № 4 (2014) |
Application of the enzyme Yielsmax PL for increasing cheese yield |
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Veziryan A., Kelyashova Y.
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| № 3 (2008) |
Testing of the «Palsgaard» emulsifiers at spreads manufacturing |
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Topnikova E., Dunaev A., Stahovskii V.
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| № 2 (2009) |
Trials of the Ester-P emulsifier at spreads manufacturing |
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Topnikova E., Stakhovskiy V., Topnikova E., Stahovskii V.
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| № 4 (2011) |
Investigation of the activity of the moulds enzymes systems |
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Sadovaya T.
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| № 3 (2017) |
Study of the high fat milk products by the method of thermo-effectometry |
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Usatyuk D., Mironenko I.
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| № 4 (2016) |
Investigation of cheese whey concentrating by ultrafiltration |
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Lazarev S., Bogomolov V., Lazarev K., Pronina O., Polyanskii K.
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| № 1 (2012) |
Study of conformity of milk products to the State Standards(GOST) |
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Morozova N., Podol' S., Ul'kina M., Morozova N., Podol S., Ulkina M.
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| № 2 (2019) |
Study of the acoustic fluctuation passing through milk at coagulation |
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Mayorov A., Sidenko Y., Loginov V.
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| № 4 (2016) |
Investigation of the processes of the cyclic barovacuum drying of soft cheese |
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Ravnyushkin E.
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| № 2 (2004) |
Testing the relaxational characteristics of processed cheese |
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Kakimov A., Kakimova Z., Gavrilova N., Kakimov A., Kakimova G., Gavrilova N.
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| № 5 (2008) |
Evaluation of the characteristics of the spread made with the sorbent polysorb |
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Morozova V., Samohina L.
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| № 6 (2017) |
Study of enzymatic stability of the liquid preparations of the recombinant bovine (Bos taurus taurus L.) chymosin |
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Rudometov A., Belenkaya S., Shcherbakov D., Balabova D., Krieger A., Elchaninov V.
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| № 3 (2013) |
Investigation of the fatty acids composition of dairy butter |
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Topnikova E., Gorshkova E., Merkulova M.
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| № 6 (2008) |
Study of milk gels at manufacturing cheese of the «Cottage» type |
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Shergina I.
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| № 6 (2018) |
Study of the covers for smocked sausage cheese |
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Dunaev A., Orlova E., Kalabushkin V.
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| № 5 (2008) |
Study of the cultured butter technology |
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Vyshemirskii F., Topnikova E., Pavlova Т., Perfil'ev G., Matevosyan L.
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| № 4 (2014) |
History is created by people (to the 70th anniversary of the All-Russian Research Institute of Cheese and Butter Making) |
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Sviridenko Y., Mordvinova V.
|
| № 1 (2016) |
The history of cheese arising and the first wave of the import replacement in Russia |
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Mironenko I., Sidenko Y.
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| № 6 (2017) |
The history of the rennet from the company Chr. Hansen |
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Lapshevich I.
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| № 6 (2008) |
The history of success |
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Dobrohotova T.
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| № 1 (2006) |
History of success |
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Dobrokhotova T., Dobrohotova T.
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| № 1 (2010) |
Istoriya uspekha |
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- -.
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| № 6 (2009) |
Italian cheeses: classification and varieties |
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Brunneli A., Brunneli A.
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| № 5 (2018) |
The Italian cheese producer applies packing solution to improve ecological and food safety and operation efficiency |
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- -.
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| № 6 (2010) |
The Italian equipment for cheese production |
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Mayorov A., Mayorov A.
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| № 4 (2012) |
Results of the competition of the cheese and butter making products |
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Topnikova E., Mordvinova V.
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| № 1 (2011) |
They have been united by Italy |
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Bushueva I., Bushueva I.
|
| № 3 (2004) |
Dedicated to the 100 years of P.R.Nikulichev |
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Vyshemirskiy F., Vishemirsky F.
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| № 2 (2009) |
To the 170th anniversary of N.V. Vereshchagin birth date |
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Vyshemirskiy F., Sviridenko Y., Vyshemirskii F., Sviridenko Y.
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| № 6 (2003) |
The 60 th anniversary of the All Russia Research Institute for Cheeseand Butter making |
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Grishchenko A., Grischenko A.
|
| № 2 (2008) |
Technology at your service in the field of milk processing and cheese manufacturing |
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- -.
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| № 6 (2018) |
To the item of biochemical processes at reservation and storage of milk |
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Koval' A., Mironova A., Pushkarev V., Shevchenko K., Belov A., Tkachenko V.
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| № 2 (2019) |
To the item of taste formation in the cheese with white mould |
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Ostrouhova I., Mordvinova V., Sviridenko G., Ostrouhov D., Myagkonosov D.
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| № 3 (2012) |
To the item of applying calcium chloride in cheese making |
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Mordvinova V., Delitskaya I., Tetereva I.
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| № 4 (2006) |
To the problem of the methods of cheese consistency evaluation |
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Lepilkina O., Lepilkina O.
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| № 5 (2004) |
About modeling rennet coagulation of milk |
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Krayushkin V., Sviridenko Y., Murunova G., Krayushkina V., Smirnov V., Krayushkin V., Sviridenko Y., Murunova G., Krayushkina V., Smirnov V.
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| № 1 (2012) |
About cheese packing: packaging systems Cryovac |
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- -.
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| № 5 (2003) |
Salting of the soft bifidocontaining cheeses |
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Danilov M., Danilov M.
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| № 1 (2017) |
Kaimak: history, situation and prospects of production in Russia and abroad |
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- -.
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| № 4 (2008) |
How freezing and low temperature storage effect cheese quality |
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Buyanova I., Kriger O., Larina I., Buyanov V.
|
| № 3 (2017) |
Yow to achieve stability of the semi hard cheese production |
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Gert van den Hoven -., Maiauskaite V.
|
| № 2 (2012) |
How to get rid of moulds at packing cheese in film |
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Pribolotnyi A., Androshchuk S., Bogach O.
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| № 1 (2014) |
Like butter, but better! |
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- -.
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| № 6 (2008) |
How not to make a mistake at cheese labeling |
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Latypova A.
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| № 1 (2016) |
How to optimize the process of cheese ripening |
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Muhovsky T.
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| № 2 (2016) |
Situation on the dairy butter market (Everything goes like clockwork) |
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Rybalova T.
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| Нәтижелер 1768 - 401/500 |
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