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期
标题
作者
编号 4 (2017)
Imitating processed cheese products and items of import replacement
Dunaev A.
PDF
(Rus)
编号 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)
编号 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)
编号 6 (2010)
Physical-chemical aspects of the poly-component products of cheese making
Lepilkina O., Lepilkina O.
PDF
(Rus)
编号 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)
编号 2 (2010)
Resources saving technologies of processed cheeses and cheese products manufacturing
Dunaev A., Sokolova N., Konovalova T., Vodolazskaya E.
PDF
(Rus)
编号 3 (2016)
The cheese famous, beneficial, tasty, processed
Rybalova T.
PDF
(Rus)
编号 4 (2014)
Identification and consuming properties of processed cheese
Svyatkina L., Andruhova V.
PDF
(Rus)
编号 6 (2011)
Existing technologies of the processed cheeses
Dunaev, A., Dunaev A.
编号 2 (2017)
Effects of the spore microorganisms on the quality and keepability of processed cheese
Babkina N.
PDF
(Rus)
编号 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)
编号 1 (2019)
Applying natural aroma supplements with cheese flavor
Myagkonosov D., Mordvinova V., Kalabushkin V., Abramov D., Alekseeva E.
PDF
(Rus)
编号 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)
编号 2 (2017)
Dependence of the processed cheese quality on the selected regimes of smoking
Kalabushkin V., Dunaev A., Alekseeva E.
PDF
(Rus)
编号 2 (2013)
Specialized starches of the series «Cheese Maker» for improving profitability of processed cheese manufacturing
Maiauskaite V., Sandbeck A., Slierendrecht H.
PDF
(Rus)
编号 5 (2012)
Russian melting salt for heatresistant processed cheese and cheese products manufacturing
Sokolova N., Kesoyan G., Dobtoskokina N.
PDF
(Rus)
编号 6 (2009)
Proposals concerning correction of possible customs taxes on processed cheeses
Cheverov V., Cheverov V.
PDF
(Rus)
编号 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)
编号 1 (2010)
Special vegetable oils for cheese products
Snegova V.
PDF
(Rus)
编号 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)
编号 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)
编号 5 (2012)
Food bers «CitriFi» - innovation in the processed cheese production
Gubina I.
PDF
(Rus)
编号 2 (2010)
Hydrodynamic plant for processed cheese manufacturing
Ostroumov L., Prosekov A., Soldatova L., Kurbanova M.
PDF
(Rus)
编号 4 (2015)
Effects of the melting salts on the microbiological stability and keepability of processed cheese
Sviridenko G., Zaharova M., Sokolova N.
PDF
(Rus)
编号 4 (2013)
Processed cheese manufacturing: problems and ways of their solution
Dunaev A.
PDF
(Rus)
编号 5 (2012)
The company «Forcecrown»: stabilizing solutions checked by time
Gubanova O.
PDF
(Rus)
编号 2 (2010)
Natural flavorsfor processed cheeses
Abramov D.
PDF
(Rus)
编号 3 (2014)
Food bers «Citri-Fi» in the processed cheese manufacturing
Gubina I.
PDF
(Rus)
编号 5 (2012)
Ways to increase competitiveness of the domestic processed cheeses
Dunaev A.
PDF
(Rus)
编号 2 (2010)
Milk-protein concentrates for processed cheeses
Ostroumov L., Prosekov A., Babich О.
PDF
(Rus)
编号 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)
编号 4 (2016)
Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese
Sviridenko G., Zaharova M., Babkina N.
PDF
(Rus)
编号 2 (2010)
Products from the secondary raw milk materials intended for processed cheeses recipes
Kravchenko E., Dunaev A., Volkova Т.
PDF
(Rus)
编号 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)
编号 4 (2009)
Microbiological control in the processed cheese manufacturing
Sviridenko G., Sviridenko G.
PDF
(Rus)
编号 6 (2018)
Study of the covers for smocked sausage cheese
Dunaev A., Orlova E., Kalabushkin V.
PDF
(Rus)
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