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Title
Authors
Assessment of the fatty-acids composition of semi-hard cheese
Svyatkina L.I., Andruhova V.Y., Borisov A.A.
Control of the fat phase of milk products composition to detect their falsification with animal fats
Topnikova E.V., Danilova E.S., Zabolotin G.Y.
THE SCHOOL OF BUTTER MAKER Packaging of the dairy butter as a factor to prevent butter falsification
Vyshemirskii F.A., Smirnova O.I.
Identification of milk andmilk products
Onosovskaya N.N., Onosovskaya N.N.
Packaging of the dairy butter as a factor to prevent butter falsification
Vyshemirskii F.A., Smirnova O.I.
Identification of the fatty acids composition of milk products
Svyatkina L.I., Andruhova V.Y., Hangajeev S.H.
Identification and consuming properties of the dairy bu
Svyatkina L.I., Andruhova V.Y.
Role of the arbitration methods in detection of milk products falsification
Lepilkina O.V., Topnikova E.V.
Vegetable oil has been found in cheese! Is it really so?
Lepilkina O.V., Topnikova E.V.
Methods of the dairy butter falsification
Topnikova E.V.
Varieties and quality of the dairy butter producers in the Central regions of the black earth zone
Semenova I.N., Gribanov A.Y., Polyanskii K.K., Rudakov O.B., Degtyarev N.M.
Some issues of identification of the products of cheese and butter making
Topnikova E.V.
Falsification of dairy products as a reflection of the problems of the industry
Lepilkina O.V.
Some issues of identification of the products of cheese and butter making
Topnikova E.V.
Control of the fat phase composition of milk products for detection of their falsification with vegetable fats
Topnikova E.V., Danilova E.S.
1 - 15 of 15 Items

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