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Issue
Title
Authors
No 4 (2013)
Fatty acids composition of the cheese with spices and aroma plants
Vlasova J.A., Kochieva A.A., Vlasov N.Y.
PDF
(Rus)
No 5 (2014)
The technology of the processed cheese with addition of roe and milt of the Baltic herring
Lyutova E.V., Klyuchko N.Y.
PDF
(Rus)
No 3 (2017)
Biological value of the new type of the brine cheese «Ironskii»
Vlasova J.A.
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 4 (2014)
Identification and consuming properties of processed cheese
Svyatkina L.I., Andruhova V.Y.
PDF
(Rus)
No 1 (2012)
Study of conformity of milk products to the State Standards(GOST)
Morozova N.I., Podol' S.R., Ul'kina M.A., Morozova N.I., Podol S.R., Ulkina M.A.
PDF
(Rus)
No 1 (2018)
Dairy butter, spread or the vegetable-dairy butter - what should a consumer choose?
Topnikova E.V.
PDF
(Rus)
No 2 (2012)
Trans-isomers — the plague of the XXI century
Zaytseva L.V.
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 2 (2011)
Ready for the future:milk products for heart health
Vaydner M., Bzyuk O.V., Borisovets N., Vidner M., Bzyuk O.V., Borisovets N.
PDF
(Rus)
No 5 (2010)
Fatty acids compositions of cream and butter made of milk of the cows of different plumpness at dry period
Moscvicheva O.V., Moskvicheva, O.V.
PDF
(Rus)
No 2 (2016)
Butter of goat milk
Topnikova E.V., Danilova E.S., Nikitina Y.V.
PDF
(Rus)
No 4 (2010)
Focus on reducing saturated fatty acids content
Snegova, V.N., Tyuleneva E.A.
PDF
(Rus)
No 3 (2015)
Vegetable oil has been found in cheese! Is it really so?
Lepilkina O.V., Topnikova E.V.
PDF
(Rus)
1 - 14 of 14 Items

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