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Autores
New concepts and names of the cheese making products
Mordvinova V., Onosovskaya N.
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y., Mordvinova V.
Dynamics of the strength of the fermented milk gels with kappa-carrageenans
Dimitrov V., Shchetinin M., Nikolaeva E.
Processed cheese product on the bases of skim curds with use of appies
Lupinskaya S., Gantseva A.
Cheese products with vegetable ingredient curcuma
Gavrilova N., Moliboga E., Moiseikina D.
Identification and consuming properties of processed cheese
Svyatkina L., Andruhova V.
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
New brine cheese product«Grecheski»
Mordvinova V., Delitskaya I., Il'ina S., Mordvinova V., Delitskaya I., Ilina S.
Application of the rice flour and albumin in the technology of the processed cheese product
Bogdanova N.
Free fat in cheese and cheese products
Lepilkina O., Smykov I., Loginova I.
Effects of the melting salts produced in Russia on the quality of processed cheese products
Sokolova N., Sokolova N.
Cheese product for functional nutrition
Gavrilova, N., Ryabkova D., Gavrilova N., Ryabkova D.
Reverse osmosis separation of solutions cornstarch production as an effective Way to reduce the cost processed cheese product
Kovaleva O., Lazarev S., Polanskii K.
Food value of cheese products with vegetable oils
Lepilkina O., Lepilkina O.
Cheese product for foodsoperations
Gavrilova N., Burakovskaya N., Gavrilova N., Burakovskaya N.
Application of rice and albumin flours in the technology of processed cheese product
Bogdanova N.
Development of stabilization mixture for melting of curd raw materials in the production of pasty fused cheese products
Lupinskaya S., Chechko S.
Prospects of stabilizers application in the processed cheese manufacturing
Ostroumov L., Arhipov A.
Cheese product for melting with vegetable puree
Shchetinin M., Kol'tyugina O., Rozhkova E., Shchetinin M., Koltyugina O., Rojkova E.
Production of the combined rennet cheese
Veziryan V., Evdokimov I., Anisimov S., Veziryan A.
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.
Processed cheese products with powdered milk ingredients
Ostroumov L., Leonenko Y.
Technology smelt of the cheese product on the basis ofalbuminous - carbohydrate weight.
Gavrilova N., Shmat E., Sokhryakov S., Gavrilova N., Shmat E., Sohrjakov S.
Vegetable components in the processed cheese manufacturing
Shchetinin M., Azolkina L., Bogdanova N.
Vegetable oil ingredients for processed cheese products
Dunaev A., Dunaev A.
New mineral enricher «Calcium- MAKG» for cheeseproduct
Gavrilova N., Sokhryakov S., Shmat E., Gavrilova N., Sohrjakov S., Shmat E.
Cheese products - the objective reality
Mordvinova V., Ostrouhova I.
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.
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