Іздеу

Шығарылым
Атауы
Авторлар
№ 4 (2017)
Imitating processed cheese products and items of import replacement
Dunaev A.
PDF
(Rus)
№ 6 (2016)
Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
Tetereva L., Mordvinova V., Onosovskaya N., Lepilkina O., Delitskaya I.
PDF
(Rus)
№ 6 (2016)
Effects of the packaging materials properties on the quality of smoked processed cheese and cheese products
Dunaev A., Orlova E., Kalabushkin V., Alekseeva E.
PDF
(Rus)
№ 5 (2017)
Effects of the packaging materials on the quality of the smoked sausage and processed cheese and cheese products
Orlova E., Dunaev A., Kalabushkin V.
PDF
(Rus)
№ 6 (2010)
Physical-chemical aspects of the poly-component products of cheese making
Lepilkina O., Lepilkina O.
PDF
(Rus)
№ 2 (2010)
Resources saving technologies of processed cheeses and cheese products manufacturing
Dunaev A., Sokolova N., Konovalova T., Vodolazskaya E.
PDF
(Rus)
№ 6 (2017)
The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing
Sviridenko G., Sviridenko Y., Zaharova M., Babkina N.
PDF
(Rus)
№ 3 (2014)
Food bers «Citri-Fi» in the processed cheese manufacturing
Gubina I.
PDF
(Rus)
№ 5 (2012)
The company «Forcecrown»: stabilizing solutions checked by time
Gubanova O.
PDF
(Rus)
№ 2 (2010)
Natural flavorsfor processed cheeses
Abramov D.
PDF
(Rus)
№ 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.
PDF
(Rus)
№ 5 (2016)
Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
Sviridenko G., Babkina N., Zaharova M.
PDF
(Rus)
№ 4 (2013)
Effects of succession of components introduction to the mixture at melting in presence of saccharose
Lepilkina O., Evdokimov I., Maremshaov A.
PDF
(Rus)
№ 5 (2012)
Ways to increase competitiveness of the domestic processed cheeses
Dunaev A.
PDF
(Rus)
№ 2 (2010)
Milk-protein concentrates for processed cheeses
Ostroumov L., Prosekov A., Babich О.
PDF
(Rus)
№ 6 (2018)
Study of the covers for smocked sausage cheese
Dunaev A., Orlova E., Kalabushkin V.
PDF
(Rus)
№ 5 (2017)
The system for traceability of microbiological risks effecting quality and keepability of processed cheese
Sviridenko G., Sviridenko Y., Zaharova M., Babkina N.
PDF
(Rus)
№ 4 (2016)
Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese
Sviridenko G., Zaharova M., Babkina N.
PDF
(Rus)
№ 4 (2013)
Processed cheese manufacturing: problems and ways of their solution
Dunaev A.
PDF
(Rus)
№ 2 (2010)
Products from the secondary raw milk materials intended for processed cheeses recipes
Kravchenko E., Dunaev A., Volkova Т.
PDF
(Rus)
№ 1 (2019)
Applying natural aroma supplements with cheese flavor
Myagkonosov D., Mordvinova V., Kalabushkin V., Abramov D., Alekseeva E.
PDF
(Rus)
№ 3 (2016)
The cheese famous, beneficial, tasty, processed
Rybalova T.
PDF
(Rus)
№ 2 (2013)
Specialized starches of the series «Cheese Maker» for improving profitability of processed cheese manufacturing
Maiauskaite V., Sandbeck A., Slierendrecht H.
PDF
(Rus)
№ 2 (2017)
Effects of the spore microorganisms on the quality and keepability of processed cheese
Babkina N.
PDF
(Rus)
№ 1 (2010)
Special vegetable oils for cheese products
Snegova V.
PDF
(Rus)
№ 2 (2017)
Dependence of the processed cheese quality on the selected regimes of smoking
Kalabushkin V., Dunaev A., Alekseeva E.
PDF
(Rus)
№ 4 (2015)
Effects of the melting salts on the microbiological stability and keepability of processed cheese
Sviridenko G., Zaharova M., Sokolova N.
PDF
(Rus)
№ 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.
PDF
(Rus)
№ 6 (2009)
Proposals concerning correction of possible customs taxes on processed cheeses
Cheverov V., Cheverov V.
PDF
(Rus)
№ 5 (2012)
Russian melting salt for heatresistant processed cheese and cheese products manufacturing
Sokolova N., Kesoyan G., Dobtoskokina N.
PDF
(Rus)
№ 4 (2009)
Microbiological control in the processed cheese manufacturing
Sviridenko G., Sviridenko G.
PDF
(Rus)
№ 6 (2011)
Existing technologies of the processed cheeses
Dunaev, A., Dunaev A.
№ 6 (2016)
Methodological items and CTO VNIIMC on the forecasting and preventing of the risks of lowering quality and keepability of the processed cheese
Sviridenko G., Zaharova M., Babkina N.
PDF
(Rus)
№ 4 (2014)
Identification and consuming properties of processed cheese
Svyatkina L., Andruhova V.
PDF
(Rus)
№ 5 (2012)
Food bers «CitriFi» - innovation in the processed cheese production
Gubina I.
PDF
(Rus)
№ 2 (2010)
Hydrodynamic plant for processed cheese manufacturing
Ostroumov L., Prosekov A., Soldatova L., Kurbanova M.
PDF
(Rus)
Нәтижелер 36 - 1/36
Сыбырсөздер:
  • Негізгі сөздер тіркелімге сезімтал< / li>
  • Ағылшын предлогтары мен одақтары еленбейді
  • Әдепкі бойынша іздеу барлық негізгі сөздер үшін жасалады (агенс AND экспериенцер)
  • Белгілі бір терминді табу үшін OR қолданыңыз. білім беру OR оқыту
  • мысалы, күрделі сөз тіркестерін жасау үшін жақшаларды қолданыңыз. мұрағат ((журналдар OR конференциялар) NOT диссертациялар)
  • Нақты фразаны табу үшін, мысалы, тырнақшаларды қолданыңыз. "ғылыми зерттеулер"
  • сөзді - (сызықша) немесе not операторының көмегімен алып тастаңыз; мысалы. сұлулық байқауы< / em > немесе сұлулық байқауы< / em > < / li>
  • мысалы, нұсқа ретінде * қолданыңыз. ғылым* "ғылыми","ғылыми"және т. б. сөздерді қамтиды< / li> < / < / к-сі>

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