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And again about cheese varieties or new developments of the All Russian Research Institute of Cheese and Butter Making
Sviridenko Y., Mordvinova V., Delitskaya I.
Development of new technologies: Еffect of enzyme compositions on proteolysis in cheese with high second heating temperature
Krieger A., Belov A., Koval A.
Be acquainted - Imtech Process Solutions company from the Netherlands
History is created by people (to the 70th anniversary of the All-Russian Research Institute of Cheese and Butter Making)
Sviridenko Y., Mordvinova V.
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.
Improvement of the barrier technologies for antimicrobial protection of cheese surfaces
Snejko A., Gubanova M., Ramanauskas R., Galginaitine L.
Existing technologies of the processed cheeses
Dunaev, A., Dunaev A.
Development of cheese making in the Republic Mariy El
Khlopov A., Pogozheva N., Hlopov A., Pogojeva N.
Russian cheese making
Sviridenko Y., Mordvinova V.
75 years to the cheese Sovetskii
Mayorov A., Maiorov A.
Nanotechnological provision of the wastelesscycle of a cheese making plant
Ramanauskas R., Gal'ginaitite L.
Innovations in existing technologies for cheese handling
Snejko A., Gubanova M., Ramanauskas R., Galginaitine L.
Innovative replacing import technologies of natural cheese
Sviridenko Y., Mordvinova V.
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