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Issue
Title
Authors
No 2 (2009)
Processed cheese products with functional characteristics
Ostroumova T.A., Ryapolov A.N., Leonenko Y.V., Ostroumova T.A., Ryapolov A.N., Leonenko Y.V.
PDF
(Rus)
No 1 (2019)
Control of the fat phase of milk products composition to detect their falsification with animal fats
Topnikova E.V., Danilova E.S., Zabolotin G.Y.
PDF
(Rus)
No 3 (2017)
Keepability of the dairy butter produced by the Russian and classic methods
Vyshemirskii F.A.
PDF
(Rus)
No 4 (2014)
Assessment of quality and grades of the dairy butter
Vyshemirskii F.A.
PDF
(Rus)
No 4 (2010)
Quality of milk for cheese production
Vlasova J.A., Tsugkiev B.G., Vlasova, Z.A., Tsugkiev, B.G.
PDF
(Rus)
No 2 (2019)
Dairy butter as a food product
Vyshemirskii F.A.
PDF
(Rus)
No 3 (2017)
Biological value of the new type of the brine cheese «Ironskii»
Vlasova J.A.
PDF
(Rus)
No 4 (2014)
Identification and consuming properties of processed cheese
Svyatkina L.I., Andruhova V.Y.
PDF
(Rus)
No 2 (2010)
Technological specialtiesof the soft cheese manufacturing
Ostroumov L.A., Bobylin V.V., Husnullina N.V.
PDF
(Rus)
No 2 (2019)
Time to help producers. Study of the fatty acids composition of the dairy butter and its analogues
Stepycheva N.V., Kulikova A.A.
PDF
(Rus)
No 5 (2016)
Assessment of the fatty-acids composition of semi-hard cheese
Svyatkina L.I., Andruhova V.Y., Borisov A.A.
PDF
(Rus)
No 1 (2014)
Complex assessment of the milk of cows of principle domestic breeds kept in the Central Federal Region
Hromova L.G.
PDF
(Rus)
No 2 (2010)
Milk-protein concentrates for processed cheeses
Ostroumov L.A., Prosekov A.Y., Babich О.О.
PDF
(Rus)
No 1 (2011)
Improvement of the quality of the«Osetinskii» cheese
Vlasova Z.A., Tsukgiev B.G., Vlasova J.A., Tsugkiev B.G.
PDF
(Rus)
No 2 (2016)
Butter of goat milk
Topnikova E.V., Danilova E.S., Nikitina Y.V.
PDF
(Rus)
No 6 (2013)
Chemical composition of cheese with spices and aroma plants
Kochieva A.A., Vlasova J.A.
PDF
(Rus)
No 3 (2011)
Products of butter making in the light of scienceabout healthy nutrition
Frants A.V., Dunaev A.V., Karavaeva E.Y., Vyshemirskii F.A., Dunaev A.V., Karavaeva E.Y.
PDF
(Rus)
No 6 (2015)
Polymorphism of the DNA in the Yaroslavskaya breed of the cattle according to the gene of kappa-casein
Konovalov A.V., Il’ina A.V., Serova T.A., Zvereva E.A.
PDF
(Rus)
No 4 (2013)
Cream-raw material for receiving butter from cow milk
Vyshemirskii F.A., Smirnova O.I.
PDF
(Rus)
No 2 (2009)
Composition and biological value of soft cheese with lupin concentrate
Yurchenko N.A., Yurchenko N.A.
PDF
(Rus)
No 5 (2017)
Identification of the fatty acids composition of milk products
Svyatkina L.I., Andruhova V.Y., Hangajeev S.H.
PDF
(Rus)
No 3 (2015)
The factors effecting quality of the cheese of the «Maasdam» type
Mordvinova V.A., Sviridenko G.M.
PDF
(Rus)
No 5 (2012)
Impacts of functional food supplements on quality of spreads used for sandwiches
Karavaeva E.Y., Vyshemirskii F.A., Dunaev A.V., Pirogova E.N.
PDF
(Rus)
No 5 (2018)
Identification and consumer properties of the hard cheese realized in Irkutsk
Svyatkina L.I., Andrukhova V.Y.
PDF
(Rus)
No 5 (2017)
Technological special features of making cheese from goat milk
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V.
PDF
(Rus)
No 3 (2015)
Vegetable oil has been found in cheese! Is it really so?
Lepilkina O.V., Topnikova E.V.
PDF
(Rus)
No 2 (2011)
Products of butter making in thelight of science about healthynutrition
Vyshemirskiy F.A., Dunaev A.V., Karavaeva E.Y., Vyshemirskii F.A., Dunaev A.V., Karavaeva E.Y.
PDF
(Rus)
No 6 (2018)
Control of the fat phase composition of milk products for detection of their falsification with vegetable fats
Topnikova E.V., Danilova E.S.
PDF
(Rus)
No 4 (2017)
Keepability of the dairy butter produced by the Russian and classic methods
Vyshemirskii F.A.
PDF
(Rus)
No 6 (2014)
Spreads in present day nutrition
Vyshemirskii F.A., Dunaev A.V.
PDF
(Rus)
No 4 (2010)
Existing range of the dairy butter
Vyshemirskii F.A., Topnikova E.V., Vyshemirskiy F.A., Topnikova, E.V.
PDF
(Rus)
1 - 31 of 31 Items

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