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Issue
Title
Authors
No 1 (2014)
Import and export of milk products (casein — the code 35.01, albumin — the code 35.02)
Goroshchenko L.G.
PDF
(Rus)
No 6 (2013)
Vegetable components in the processed cheese manufacturing
Shchetinin M.P., Azolkina L.N., Bogdanova N.S.
PDF
(Rus)
No 6 (2013)
Russian cheese making
Sviridenko Y.Y., Mordvinova V.A.
PDF
(Rus)
No 2 (2013)
Cheese from whey? Why not?
Ostrouhova I.L., Mordvinova V.A., Ostrouhov D.V.
PDF
(Rus)
No 5 (2009)
Nomenclature and biochemical characteristics of the principle cow milk whey proteins. Alfa-lactalbumin and whey albumin
El'chaninov V.V., El'chaninov V.V.
PDF
(Rus)
No 5 (2009)
Effects of stabilizers on the structure of the albumin paste Dauriya
Sviridenko Y.Y., Delitskaya I.N., Gal'tseva O.G., Shergina I.N., Sviridenko Y.Y., Delitskaya I.N., Gal'tseva O.E., Shergina I.A.
PDF
(Rus)
No 1 (2009)
Technology of the cheese paste Dauriya
Sviridenko Y.Y., Perfil'ev G.D., Delitskaya I.N., Tetereva L.I., Gal'tseva O.G., Shergina I.N., Sviridenko Y.Y., Perfil'ev G.D., Delitskaya I.N., Tetereva L.I., Gal'tseva O.E., Shergina I.A.
PDF
(Rus)
No 1 (2015)
Import and export of milk products (casein - the code 35.01, albumin - the code 35.02)
Goroshchenko L.G.
PDF
(Rus)
1 - 8 of 8 Items

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