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Issue
Title
Authors
No 6 (2009)
Effects of brine on structural properties of semi-hard cheeses
Ostroukhova I.L., Ostrouhova I.L., Ostrouhov D.V., Ostroukhov D.V.
PDF
(Rus)
No 5 (2017)
Special features of salting new type of the hard cheese
Delitskaya I.N., Mordvinova V.A.
PDF
(Rus)
No 1 (2011)
Developments for cheese salting
Pribolotnyy A.V., Pribolotnyi A.V.
PDF
(Rus)
No 6 (2009)
Cheeses salting. What's new?
Ostrouhova I.L., Ostrouhov D.V., Ostroukhova I.L., Ostroukhov D.V.
PDF
(Rus)
No 4 (2009)
Method of salting the Vodopad cheese
Pribolotnyy A.V., Pribolotnyi A.
PDF
(Rus)
No 5 (2018)
Original technologies of the brine cheese
Mordvinova V.A., Delitskaya I.N.
PDF
(Rus)
No 4 (2014)
Partial salting of curds or how to avoid salt whey
Pribolotnyi A.V.
PDF
(Rus)
No 2 (2011)
Methodological recommendation on salting semi-hard cheeses and cheese products
Ostroukhova I.L., Ostroukhov D.V., Ostrouhova I.L., Ostrouhov D.V.
PDF
(Rus)
No 6 (2009)
Cheese salting: first steps
Pribolotnyy A.V., Pribolotnyi A.V.
PDF
(Rus)
No 1 (2009)
75 years to the cheese Sovetskii
Mayorov A.A., Maiorov A.A.
PDF
(Rus)
No 3 (2013)
Ways to salt cheese
Mayorov A.A., Mironenko I.M.
PDF
(Rus)
No 1 (2009)
Microbiological state of brine
Perfil'ev G.D., Matevosyan L.S., Ostroukhova I.L., Shkalikov Y.A., Perfil'ev G.D., Matevosyan L.S., Ostrouhova I.L., Shkalikova Y.A.
PDF
(Rus)
No 1 (2016)
Brine cheese: from the past to the future
Mordvinova V.A., Delitskaya I.N.
PDF
(Rus)
No 3 (2010)
Method of separating protein from brine
Pribolotnyi A.V., Pribolotnyy A.V.
1 - 14 of 14 Items

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