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Title
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Special features of salting new type of the hard cheese
Delitskaya I.N., Mordvinova V.A.
The methods to control degree of cheese ripeness
Lepilkina O.V., Mordvinova V.A., Delitskaya I.N., Tetereva L.I.
Effekt of enzume composition on cheese quality
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
Special issues of applying calcium chloride of the trade mark «Fudix TM» in the semi-hard cheese production
Mordvinova V.A., Delitskaya I.N., Manuylov S.E., Mordvinova V.A., Delitskaya I.N., Manuilov S.E.
Formation of the organoleptic properties of cheese and control of cheese ripening process
Belov A.N., Kriger A.V., Koval’ A.D., Miklishannskii V.A.
«POLISVED» — reliable protection of rennet cheeses
Fedotova A.V., Snejko A.G.
The effect of calf lipase on cheese ripening
Krieger A.V., Belov A.N.
Development of new technologies: Еffect of enzyme compositions on proteolysis in cheese with high second heating temperature
Krieger A.V., Belov A.N., Koval A.D.
Quality of the brine cheese Alanskii at ripening and storage
Vlasova Z.A., Vlasova J.A., Tsugkiev B.G., Tsugkiev B.G.
Type characteristic of the hard rennet cheeses and determination of their ripeness
Haertdinov R.R., Khaertdinov R.R.
Special features of proteolysis in different groups of cheese types
Myagkonosov D.S., Mordvinova V.A., Abramov D.V., Delitskaya I.N.
Effect of Enzyme Compositions on Cheese Proteolysis
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
1 - 12 of 12 Items

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