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Title
Authors
No 3 (2010)
Control of the milk clottingenzymes utilization with the cup developed at the All Russian ResearchInstitute if Cheese and Butter Making (VNIIMS)
Murunova G.V., Municheva T.G., Murunova G.V., Municheva T.E., Kalinina G.E.
PDF
(Rus)
No 5 (2009)
Effects of milk coagulating preparations of animal origin on ripening and quality of bryndza
Delitskaya I.N., Tetereva L.I., Gal'tseva O.G., Il'ina S.G., Delitskaya I.N., Tetereva L.I., Gal'tseva O.E., Il'ina S.G.
PDF
(Rus)
No 6 (2018)
Current market trends of milk-coagulating enzyme preparations
Abramov D.V., Myagkonosov D.S., Mordvinova V.A., Delitskaya I.N., Ovchinnikova E.G.
PDF
(Rus)
No 1 (2019)
Perspectives of using complex milk-clotting enzyme preparations for ripening rennet cheeses production
Abramov D.V., Myagkonosov D.S., Delitskaya I.N., Mordvinova V.A., Municheva T.E., Ovchinnikova E.G.
PDF
(Rus)
No 3 (2013)
Innovations of the company DuPont: ingredients for cheeses
PDF
(Rus)
No 6 (2012)
Nonstandard behavior of milk clotting enzymes
Murunova G.V., Municheva T.E., Kalinina G.E.
PDF
(Rus)
No 3 (2010)
Effect of Enzyme Compositions on Cheese Proteolysis
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
1 - 7 of 7 Items

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