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期
标题
作者
编号 6 (2015)
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y., Mordvinova V.
PDF
(Rus)
编号 3 (2018)
New concepts and names of the cheese making products
Mordvinova V., Onosovskaya N.
PDF
(Rus)
编号 6 (2011)
Cheese product for melting with vegetable puree
Shchetinin M., Kol'tyugina O., Rozhkova E., Shchetinin M., Koltyugina O., Rojkova E.
编号 1 (2016)
Production of the combined rennet cheese
Veziryan V., Evdokimov I., Anisimov S., Veziryan A.
PDF
(Rus)
编号 1 (2014)
And again about cheese varieties or new developments of the All Russian Research Institute of Cheese and Butter Making
Sviridenko Y., Mordvinova V., Delitskaya I.
PDF
(Rus)
编号 2 (2010)
Processed cheese products with powdered milk ingredients
Ostroumov L., Leonenko Y.
PDF
(Rus)
编号 1 (2012)
Technology smelt of the cheese product on the basis ofalbuminous - carbohydrate weight.
Gavrilova N., Shmat E., Sokhryakov S., Gavrilova N., Shmat E., Sohrjakov S.
PDF
(Rus)
编号 6 (2013)
Vegetable components in the processed cheese manufacturing
Shchetinin M., Azolkina L., Bogdanova N.
PDF
(Rus)
编号 5 (2009)
Vegetable oil ingredients for processed cheese products
Dunaev A., Dunaev A.
PDF
(Rus)
编号 1 (2012)
New mineral enricher «Calcium- MAKG» for cheeseproduct
Gavrilova N., Sokhryakov S., Shmat E., Gavrilova N., Sohrjakov S., Shmat E.
PDF
(Rus)
编号 2 (2015)
Cheese products - the objective reality
Mordvinova V., Ostrouhova I.
PDF
(Rus)
编号 3 (2009)
Emulsifying characteristics of the natural aroma and flavoring ingredients Butter Buds
Osad'ko M., Rumyantseva G., Zotkina D., Osad'ko M., Rumyantseva G., Zotkina D.
PDF
(Rus)
编号 6 (2017)
Dynamics of the strength of the fermented milk gels with kappa-carrageenans
Dimitrov V., Shchetinin M., Nikolaeva E.
PDF
(Rus)
编号 1 (2015)
Processed cheese product on the bases of skim curds with use of appies
Lupinskaya S., Gantseva A.
PDF
(Rus)
编号 5 (2017)
Cheese products with vegetable ingredient curcuma
Gavrilova N., Moliboga E., Moiseikina D.
PDF
(Rus)
编号 4 (2014)
Identification and consuming properties of processed cheese
Svyatkina L., Andruhova V.
PDF
(Rus)
编号 4 (2018)
The company ICL Food Specialties / BK Giulini and Omya Algol Rus: expanding the range of proceed cheese with the emulsifying salts BK Giulini. Recipes and recommendation
PDF
(Rus)
编号 3 (2011)
New brine cheese product«Grecheski»
Mordvinova V., Delitskaya I., Il'ina S., Mordvinova V., Delitskaya I., Ilina S.
PDF
(Rus)
编号 3 (2017)
Application of the rice flour and albumin in the technology of the processed cheese product
Bogdanova N.
PDF
(Rus)
编号 4 (2014)
Free fat in cheese and cheese products
Lepilkina O., Smykov I., Loginova I.
PDF
(Rus)
编号 5 (2010)
Effects of the melting salts produced in Russia on the quality of processed cheese products
Sokolova N., Sokolova N.
PDF
(Rus)
编号 6 (2011)
Cheese product for functional nutrition
Gavrilova, N., Ryabkova D., Gavrilova N., Ryabkova D.
编号 5 (2016)
Reverse osmosis separation of solutions cornstarch production as an effective Way to reduce the cost processed cheese product
Kovaleva O., Lazarev S., Polanskii K.
PDF
(Rus)
编号 4 (2010)
Food value of cheese products with vegetable oils
Lepilkina O., Lepilkina O.
PDF
(Rus)
编号 3 (2011)
Cheese product for foodsoperations
Gavrilova N., Burakovskaya N., Gavrilova N., Burakovskaya N.
PDF
(Rus)
编号 2 (2016)
Application of rice and albumin flours in the technology of processed cheese product
Bogdanova N.
PDF
(Rus)
编号 2 (2014)
Development of stabilization mixture for melting of curd raw materials in the production of pasty fused cheese products
Lupinskaya S., Chechko S.
PDF
(Rus)
编号 2 (2010)
Prospects of stabilizers application in the processed cheese manufacturing
Ostroumov L., Arhipov A.
PDF
(Rus)
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