| Edição |
Título |
Arquivo |
| Nº 2 (2012) |
How to get tasty and healthy cheese |
|
|
Dahnovich A.
|
| Nº 6 (2012) |
How to make a product attractive for a consumer |
|
|
Tagieva T., Tarasova L.
|
| Nº 2 (2017) |
How to make the most tasteful spread? |
|
|
Osad’ko M.
|
| Nº 3 (2008) |
How to make cheese more attractive and recognizable |
|
|
Klochkov A.
|
| Nº 3 (2018) |
How to become successful on the dairy butter market |
|
|
Gushcha Y.
|
| Nº 2 (2019) |
How so? The page of a technologist |
|
|
Roset G.
|
| Nº 6 (2005) |
How to improve sausage cheese quality at the deficiency of raw materials |
|
|
- -.
|
| Nº 6 (2013) |
Russian cheese making |
|
|
Sviridenko Y., Mordvinova V.
|
| Nº 6 (2014) |
What is the taste of your spread? |
|
|
Lysenko K.
|
| Nº 1 (2011) |
Capillary structure of the hard rennetcheeses with low temperature of thesecond heating |
|
|
Ermolaev V., Ermolaev V.
|
| Nº 3 (2015) |
Quality and tasty products of the Vologda milk combine |
|
|
- -.
|
| Nº 4 (2013) |
Quality ingredients for your success |
|
|
Kazak T., Lukachevskiy B.
|
| Nº 1 (2015) |
Effects of the external factors on the quality of the fatty raw materials for spreads manufacturing |
|
|
Mamontov A., Tereshchuk L.
|
| Nº 2 (2018) |
Qaulity and safety of products - a base of the customs trust |
|
|
Stepanova L.
|
| Nº 6 (2012) |
Quality and keepability of processed cheeses: effects of melting temperatures on the level of microbiological risks |
|
|
Sviridenko G., Shatrova O., Zaharova M., Sokolova N.
|
| Nº 5 (2011) |
Quality and keepabilityof the cheese making products:principle factors |
|
|
Mordvinova V., Mordvinova V.
|
| Nº 5 (2018) |
Quality of sausage cheese and products containing milk with milk fat replacers (MFR)) produced according to the processed cheese technology |
|
|
Orlova E., Kalabushkin V., Dunaev A., Alekseeva E.
|
| Nº 4 (2009) |
Quality of milk from the Holmogor cows with different genotypes of kappa-casein |
|
|
Meshcherov S., Meshcherov R., Kalashnikova L., Meshcherov S., Meshcherov R.
|
| Nº 4 (2010) |
Quality of milk for cheese production |
|
|
Vlasova J., Tsugkiev B., Vlasova, Z., Tsugkiev, B.
|
| Nº 6 (2009) |
Quality of the brine cheese Alanskii at ripening and storage |
|
|
Vlasova Z., Vlasova J., Tsugkiev B., Tsugkiev B.
|
| Nº 1 (2015) |
Effects of the milk raw materials on the quality of the dairy butter |
|
|
Dunchenko N., Denisov S.
|
| Nº 6 (2003) |
Quality of the raw materials for cheese pastes |
|
|
Buyanova I., Krasavina E., Buyanova I., Krasavina E.
|
| Nº 4 (2015) |
Quality of the hard rennet cheese and technological properties of milk depending on cows feeding |
|
|
Savina I.
|
| Nº 1 (2010) |
Kinetic process of vacuum drying adygeisci and a brynza |
|
|
Ermolaev V.
|
| Nº 5 (2009) |
Sour cream butter of increased taxotrophicity |
|
|
Pavlova T., Vyshemirskiy F., Gavrilov G., Ervol'der T., Pavlova T., Vyshemirskii F., Gavrilov G., Ervol'der T.
|
| Nº 4 (2008) |
Classification and peculiarities of the soft cheese production |
|
|
Shergina I.
|
| Nº 6 (2011) |
Classification of cheeses |
|
|
Ramanauskas R., Ramanauskas R.
|
| Nº 1 (2012) |
Cheese classi cation and the codes of the General RussianClassi er of Products (OKP) |
|
|
Mordvinova V., Onosovskaya N., Mordvinova V., Onosovskaya N.
|
| Nº 5 (2014) |
Key ways to reduce losses in the cheese making sector |
|
|
Sviridenko Y., Volkova T.
|
| Nº 1 (2010) |
Coagulants and rennets for cheesemaking |
|
|
Gorina T.
|
| Nº 6 (2008) |
Coagulator for continuous production |
|
|
- -.
|
| Nº 3 (2006) |
Protein coagulation. History and present days |
|
|
- -.
|
| Nº 6 (2015) |
Goat milk. How to make dreams come true |
|
|
Mironenko I., Usatyuk D., Bondarenko N.
|
| Nº 4 (2003) |
Combinated butter with arahys paste |
|
|
Tereshchuk L., Chubakov A., Tereschuk L., Chubakov A.
|
| Nº 2 (2009) |
Combined cheese: looking for leading companies and bodies of the sector |
|
|
Musina O., Musina O.
|
| Nº 5 (2009) |
Combined material based on aluminium foil for dairy butter |
|
|
Vyshemirskiy F., Smirnova O., Sviridenko G., Dergunova M., Vyshemirskii F., Smirnova O., Sviridenko G., Dergunova M.
|
| Nº 2 (2003) |
Combinated soft cheese with probiotic properties |
|
|
Smirnova I., Gutova S., Smirnova I., Gutova S.
|
| Nº 4 (2012) |
The company «BK Giulini» («KS Vityaz») - 10 years in the Altai region |
|
|
Tsvetkov I., Babkina N.
|
| Nº 3 (2010) |
Company Grodtorgmash |
|
|
- -.
|
| Nº 3 (2018) |
The company Georgia - maintaining quality and taste characteristics of the product |
|
|
Gubina I.
|
| Nº 5 (2008) |
EKO-KOM DONIDOProduction of the cheeses «Pasta Filata» |
|
|
- -.
|
| Nº 3 (2012) |
The company «KvartsMet» offers for the dairy industry |
|
|
- -.
|
| Nº 3 (2011) |
The company KvartsMet offersfor the dairy sector |
|
|
- -.
|
| Nº 1 (2012) |
The company «KvartsMet» offersfor the dairy industry |
|
|
- -.
|
| Nº 6 (2011) |
The company «KvartsMet» offersfor the dairy industry |
|
|
- -.
|
| Nº 5 (2013) |
The company Ciprino: let’s further augment reputation of the Altai cheese makers |
|
|
- -.
|
| Nº 3 (2014) |
The company «Orbita» - innovations multiplied by experience |
|
|
- -.
|
| Nº 5 (2012) |
The company «Forcecrown»: stabilizing solutions checked by time |
|
|
Gubanova O.
|
| Nº 2 (2004) |
Chr.Hansen company - 130 years in the cheesemaking market |
|
|
Snyatkovskiy M., Gorina T., Van Itten E., Snyatkovsky M., Gorina T., Van Etten A.
|
| Nº 3 (2014) |
Kompaniya IXAPACK -ekspert v oblasti upakovki |
|
|
- -.
|
| Nº 1 (2013) |
Sealed Air. We’re here to make your job easier |
|
|
- -.
|
| Nº 6 (2011) |
Kompaniya Sealed Airv protsesse priobreteniyakompanii Diversey |
|
|
- -.
|
| Nº 3 (2013) |
Compounds for imitation cheeses |
|
|
Svistun N.
|
| Nº 1 (2012) |
Complex protection of cheeses against moulds: preservatives and coating |
|
|
- -.
|
| Nº 1 (2014) |
Complex assessment of the milk of cows of principle domestic breeds kept in the Central Federal Region |
|
|
Hromova L.
|
| Nº 5 (2014) |
Complex technology of processed cheeses and cheese products |
|
|
Gavrilova N., Moliboga E.
|
| Nº 1 (2011) |
Complex solution for the dairy butter andspreads manufacturing |
|
|
- -.
|
| Nº 3 (2010) |
Complex solutions for processed cheese packaging |
|
|
- -.
|
| Nº 4 (2012) |
Complex technologies for whey processing from the company ALPMA |
|
|
- -.
|
| Nº 2 (2013) |
Complex technologies for whey processing from the company ALPMA |
|
|
- -.
|
| Nº 6 (2006) |
Composition systems of the whey cheese LACTOCHEESE |
|
|
Khramtsov A., Kubanskaya D., Suyunchev O., Hramtsov A., Kubanskaya D., Suyunchev O.
|
| Nº 2 (2015) |
Dairy components as factor of creation of structure of spread |
|
|
Tereshchuk L., Starovoitova K., Ivashina O.
|
| Nº 5 (2014) |
Milk whey components in cheese making |
|
|
Zolotareva M., Evdokimov I., Volodin D.
|
| Nº 4 (2008) |
Computerization of the rheological study of the dairy butter |
|
|
Litvinova I., Pirogov A., Zaharova L.
|
| Nº 6 (2011) |
Computer imitation of the unsafe depreciationof the knives for cheese grating |
|
|
Korenkov M., Ilyukhin V., Zyankin M., Shishkin S., Korenkov M., Ilyuhin V., Zyankin M., Shishkin S.
|
| Nº 1 (2009) |
Computer optimization of spreads recipes |
|
|
Parinov D., Rudakova L., Polyanskiy K., Rudakov O., Parinov D., Rudakova L., Polyanskii K., Rudakov O.
|
| Nº 5 (2011) |
Conductometric methodfor determination of the natriumchloride in cheeses |
|
|
Volkova T., Kravchenko E., Yudova E., Belov N., Volkova T., Kravchenko E., Yudova E., Belov N.
|
| Nº 1 (2015) |
The competitive advantage - a module cheese plant |
|
|
Prokopenko G., Chebunyaev I.
|
| Nº 4 (2011) |
Competition of the cheese and butter making products quality |
|
|
Mordvinova V., Tophikova E., Dunaev A., Semova E.
|
| Nº 1 (2009) |
Competition of the professional skill of the butter makers from Vologda |
|
|
Vyshemirskiy F., Malek L., Vyshemirskii F., Malek L.
|
| Nº 1 (2018) |
Canned dairy butter in Russia |
|
|
Vyshemirskii F.
|
| Nº 1 (2010) |
Dairy butter consistency as an index of quality |
|
|
Vyshemirskii F., Topnikova E.
|
| Nº 4 (2005) |
Control of the milk clotting enzymes preparations |
|
|
Krayushkin V., Sokolova V., Buzov I., Krayushkin V., Sokolova V., Buzov I.
|
| Nº 6 (2014) |
Control of the indices of quality and safety of raw milk materials and milk products under the terms of working technical regulations of the Customs Union |
|
|
Yurova E.
|
| Nº 1 (2019) |
Control of the fat phase of milk products composition to detect their falsification with animal fats |
|
|
Topnikova E., Danilova E., Zabolotin G.
|
| Nº 6 (2018) |
Control of the fat phase composition of milk products for detection of their falsification with vegetable fats |
|
|
Topnikova E., Danilova E.
|
| Nº 1 (2006) |
Concentrates of the direct vat setting at the production of cheese with high temperature of secondary heating |
|
|
Anishchenko I., Kotvitskaya E., Avdanina E., Anishchenko I., Kotvitskaya E., Avdanina E.
|
| Nº 4 (2008) |
Whey concentrates inthe productionof the brine nonfat cheeses |
|
|
Smirnova I., Lobasenko B., Manylov S., Garifulin R.
|
| Nº 5 (2018) |
Conceptual approaches to the system of milk products quality on the base of the blockchain technology |
|
|
Polyanskii K., Makarov E., Makarov M.
|
| Nº 3 (2005) |
Conception of «Cryovac Slicepak» increases varietyof packaging materials for food indystry |
|
|
- -.
|
| Nº 4 (2010) |
Smoking of processed cheese and cheese products |
|
|
Dunaev A., Dunaev A.
|
| Nº 5 (2016) |
The king of cheeses: the great and beautiful «Parmesan» |
|
|
Rybalova T.
|
| Nº 6 (2018) |
Correction of the technological regimes of cheese manufacturing at milk quality changes |
|
|
Loginov V., Linkevich E., Mayorov A.
|
| Nº 4 (2017) |
The cheese makers from Kostroma are not looking for easy ways! The interview with A.A.Kovalenko |
|
|
- -.
|
| Nº 5 (2011) |
Brief retrospective of applicationand studying of the milk coagulatingenzymes |
|
|
El'chaninov V., Elchaniniv V.
|
| Nº 3 (2011) |
Brief retrospectiveof applying and studying milk clottingenzymes |
|
|
El'chaninov V., Elchaninov V.
|
| Nº 2 (2009) |
Milk fat crystallization on line |
|
|
Chervetsov V., Chervetsov V.
|
| Nº 3 (2015) |
Critical temperature points of milk. The temperature 55 °C |
|
|
Mironenko I.
|
| Nº 5 (2005) |
Production of cheese in large blocks |
|
|
Savel'ev A., Savelev A.
|
| Nº 3 (2017) |
Who is eating cheese and how much |
|
|
Rybalova T.
|
| Nº 1 (2004) |
Kuznetskovski cheeses from Molokovo: 70 years |
|
|
Bushueva I., Bushueva I.
|
| Nº 3 (2014) |
The lines for the dairy butter and spreads manufacturing of the company GEA Westfalia Separator |
|
|
- -.
|
| Nº 4 (2008) |
Liniya zhizni uchenogo |
|
|
Sviridenko Y., Ramanauskas R., Vladykina T.
|
| Nº 1 (2010) |
Production line based on the «Cheesemaker®»: Dutch quality cheese manufacturedin Russia |
|
|
Boom W.
|
| Nº 5 (2014) |
The line to start innovations |
|
|
Girinovich O., Bykovskaya G.
|
| Nº 1 (2003) |
Lipids composition of different cheeses |
|
|
Umanskiy M., Umanskii M.
|
| Nº 6 (2010) |
The better world specialists come to Russia |
|
|
TETERYaTNIK V.
|
| Nº 2 (2018) |
The best cheeses at the exhibition «Prodexpo - 2018» |
|
|
Raicheva E.
|
| Nº 2 (2019) |
Better cheeses of Russia |
|
|
- -.
|
| Nº 2 (2015) |
A small plant in the large country |
|
|
Kojanov T.
|
| 501 - 600 de 1768 resultados |
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