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Issue
Title
Authors
No 4 (2011)
Enzyme DSM preparations for the dairy sector
PDF
(Rus)
No 3 (2010)
Effect of Enzyme Compositions on Cheese Proteolysis
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
No 3 (2010)
Control of the milk clottingenzymes utilization with the cup developed at the All Russian ResearchInstitute if Cheese and Butter Making (VNIIMS)
Murunova G.V., Municheva T.G., Murunova G.V., Municheva T.E., Kalinina G.E.
PDF
(Rus)
No 5 (2009)
Effects of milk coagulating preparations of animal origin on ripening and quality of bryndza
Delitskaya I.N., Tetereva L.I., Gal'tseva O.G., Il'ina S.G., Delitskaya I.N., Tetereva L.I., Gal'tseva O.E., Il'ina S.G.
PDF
(Rus)
No 6 (2017)
Production of the liquid complex enzyme preparations using membrane methods
Murunova G.V., Abramov D.V., Sviridenko Y.Y., Municheva T.E.
PDF
(Rus)
No 6 (2018)
Current market trends of milk-coagulating enzyme preparations
Abramov D.V., Myagkonosov D.S., Mordvinova V.A., Delitskaya I.N., Ovchinnikova E.G.
PDF
(Rus)
No 3 (2013)
Innovations of the company DuPont: ingredients for cheeses
PDF
(Rus)
No 1 (2019)
Perspectives of using complex milk-clotting enzyme preparations for ripening rennet cheeses production
Abramov D.V., Myagkonosov D.S., Delitskaya I.N., Mordvinova V.A., Municheva T.E., Ovchinnikova E.G.
PDF
(Rus)
No 6 (2012)
Nonstandard behavior of milk clotting enzymes
Murunova G.V., Municheva T.E., Kalinina G.E.
PDF
(Rus)
1 - 9 of 9 Items

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