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Title
Authors
No 5 (2016)
Special features of calcium behavior at milk coagulum formation. Part 1. Functional properties of calcium
Mironenko I.M., Sidenko Y.A.
PDF
(Rus)
No 2 (2014)
Soft cheese from the UF-concentrate of milk
Mordvinova V.A., Ostrouhov D.V.
PDF
(Rus)
No 6 (2013)
Express method to determine calcium content in milk and products of cheese making
Tetereva L.I.
PDF
(Rus)
No 2 (2013)
Effects of the ion calcium concentration in the reconstituted whole milk on the consistency of soft thermo-acid cheese
Mayorov A.A., Mironenko I.M., Mazalevskii V.B.
PDF
(Rus)
No 1 (2011)
Special issues of applying calcium chloride of the trade mark «Fudix TM» in the semi-hard cheese production
Mordvinova V.A., Delitskaya I.N., Manuylov S.E., Mordvinova V.A., Delitskaya I.N., Manuilov S.E.
PDF
(Rus)
No 3 (2012)
To the item of applying calcium chloride in cheese making
Mordvinova V.A., Delitskaya I.N., Tetereva I.N.
PDF
(Rus)
No 1 (2012)
New mineral enricher «Calcium- MAKG» for cheeseproduct
Gavrilova N.B., Sokhryakov S.O., Shmat E.V., Gavrilova N.B., Sohrjakov S.O., Shmat E.V.
PDF
(Rus)
No 4 (2011)
Hard guarantees to the hard cheese
Ischakov R.N.
PDF
(Rus)
No 2 (2017)
The method to determine mass share of total calcium in milk and products of cheese making
Lepilkina O.V., Tetereva L.I.
PDF
(Rus)
No 6 (2009)
Quality has no analogues
PDF
(Rus)
No 1 (2017)
Special feature of calcium behavior at formation of milk coagula. Part 2. Interrelation of the active calcium dynamics in milk with temperature and active acidity
Mironenko I.M.
PDF
(Rus)
1 - 11 of 11 Items

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