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Title
Authors
Effects of the production method on formation of sweet butter flavor
Kustova T.P., Vyshemirskii F.A.
From the history of the Russian method of the dairy butter manufacturing
Vyshemirskii F.A.
Conductometric methodfor determination of the natriumchloride in cheeses
Volkova T.A., Kravchenko E.F., Yudova E.P., Belov N.A., Volkova T.A., Kravchenko E.F., Yudova E.P., Belov N.A.
Thermographic method for determination of the thermoacid milk coagulation
Ostroumov L.A., Braginsky V.I., Chebotarev A.L., Osintsev A.M., Ostroumov L.A., Braginskiy V.I., Chebotarev, A.L., Osintsev A.M.
Evaluation of the possibility to use the immune-ferment method for detecting dry milk at determination of the composition of raw materials applied for butter-making products
Topnikova E.V., Lepilkina O.V., Myagkonosov D.S., Buharina G.B., Municheva T.E., Volinova L.A., Petuhov P.A.
Application of the description-profile method of the tasting analysis at comparing quality of the DOP cheese and its analogues
Zavorohina N.V.
Technical and technological prospects of cheese formed by the bulk method
Mayorov A.A., Nikolaeva E.A., Chupin A.A., Mayorov A.A., Nikolaeva E.A., Chupin A.A.
Universality of the Russian method of the dairy butter production
Vyshemirskii F.A.
Fat Akochurn for low fat spreads produced by churning
Snegova V.N., Snegova V.
The method to determine mass share of total calcium in milk and products of cheese making
Lepilkina O.V., Tetereva L.I.
Milk fat crystallization on line
Chervetsov V.V., Chervetsov V.V.
Universality of the Russian method of the dairy butter production
Vyshemirskii F.A.
Bifidogenous activity of the fucosecontaining supplement from thecheese whey
Mel'nikova E.I., Muradova O.A., Ponomarev A.N., Rudnichenko E.S., Melnikova E.I., Muradova O.A., Ponomarev A.N., Rudnichenko E.S.
Assessment of risks at the production of the cheese «Rossiiskii»
Dunchenko N.I., Mikhailova K.V., Popova A.V.
Transfer of metabolites of bifidobacteria into whey during production
Polyanskii K.K., Popov E.S., Razinkova T.A., Rodionova N.A., Keba-Lazutina Y.O.
Gel-filtration method for solublewhey proteins
Abramov D.V., Sviridenko Y.Y., Tolkachev A.N., Ovchinnikova E.G., Abramov D.V., Sviridenko Y.Y., Tolkachev A.N., Ovchinnikova E.G.
Processed cheese product on the bases of skim curds with use of appies
Lupinskaya S.M., Gantseva A.M.
1 - 17 of 17 Items

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