Pesquisa

Edição
Título
Autores
Nº 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)
Nº 4 (2017)
Imitating processed cheese products and items of import replacement
Dunaev A.
PDF
(Rus)
Nº 6 (2010)
Physical-chemical aspects of the poly-component products of cheese making
Lepilkina O., Lepilkina O.
PDF
(Rus)
Nº 6 (2015)
Study structure formation processes cheese products for specialized power
Moliboga E.
PDF
(Rus)
Nº 5 (2014)
Complex technology of processed cheeses and cheese products
Gavrilova N., Moliboga E.
PDF
(Rus)
Nº 2 (2009)
Processed cheese products with functional characteristics
Ostroumova T., Ryapolov A., Leonenko Y., Ostroumova T., Ryapolov A., Leonenko Y.
PDF
(Rus)
Nº 1 (2011)
Milk fat replacers for cheese products and processed cheese products of new generation
Stepanova L., Stepanova L.
PDF
(Rus)
Nº 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)
Nº 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)
Nº 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)
Nº 2 (2010)
Resources saving technologies of processed cheeses and cheese products manufacturing
Dunaev A., Sokolova N., Konovalova T., Vodolazskaya E.
PDF
(Rus)
Nº 5 (2012)
Russian melting salt for heatresistant processed cheese and cheese products manufacturing
Sokolova N., Kesoyan G., Dobtoskokina N.
PDF
(Rus)
Nº 2 (2009)
Typical program for production control of cheese
Mordvinova V., Sviridenko G., Tetereva L., Onosovskaya N., Mordvinova V., Sviridenko G., Tetereva L., Onosovskaya N.
PDF
(Rus)
Nº 2 (2017)
Dependence of the processed cheese quality on the selected regimes of smoking
Kalabushkin V., Dunaev A., Alekseeva E.
PDF
(Rus)
Nº 5 (2010)
Technologies for the processed cheese products
Dunaev A., Konovalova T., Dunaev u., Konovalova, T.
PDF
(Rus)
Nº 5 (2010)
Varieties and compositions of the processed cheese products
Dunaev A., Konovalova T., Dunaev, A., Konovalova T.
PDF
(Rus)
Nº 1 (2010)
Special vegetable oils for cheese products
Snegova V.
PDF
(Rus)
Nº 2 (2010)
Products from the secondary raw milk materials intended for processed cheeses recipes
Kravchenko E., Dunaev A., Volkova Т.
PDF
(Rus)
Nº 3 (2010)
Effects of the natural flavors Butter buds on quality characteristics of the processedcheese products
Osad'ko M., Osad'ko M.
Nº 5 (2017)
Cheese products with vegetable ingredient curcuma
Gavrilova N., Moliboga E., Moiseikina D.
PDF
(Rus)
Nº 2 (2011)
Widening of the varietiesof processed cheese products
Ostroumov L., Gralevskaya I., Davydenko V., Ostroumov L., Gralevskaya I., Davydenko V.
PDF
(Rus)
Nº 2 (2010)
New national standard «Processed cheese products. General technical conditions»
Dunaev A., Onosovskaya N., Konovalova T., Vodolazskaya E., Sokolova N.
PDF
(Rus)
1 - 22 de 22 resultados
Dicas:
  • Palavras-chave são sensíveis a maiúsculas
  • Preposições e conjunções ingleses são ignoradas
  • Busca é feita por todos os palavras-chave (agente AND experimentador) por omissão
  • Use OR para pesquisar um termo exato, ex.: educação OR formação
  • Use parênteses para criar frases complexas, ex.: arquivo de ((revistas OR conferências) NOT teses)
  • Para pesquisar uma frase precisa use aspas duplas, ex.: "investigações científicas"
  • Exclua uma palavra utilizando o sinal - (hífen) ou operador NOT; ex.: concurso-de beleza ou concurso NOT de beleza
  • Use * como caractere-coringa, ex.: científic* recuperará as palavras "científico", "científicos", etc.