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Issue
Title
Authors
No 6 (2013)
Effects of the two-sided pressing without napkins on the quality of the «Lory» cheese
Manukyan S.S.
PDF
(Rus)
No 2 (2012)
Process of cheddaring: formation of taste in cheeses
Mironenko I.M.
PDF
(Rus)
No 4 (2013)
Optimum regime of the two-sided pressing of the «Lori» cheese
Manukyan S.S.
PDF
(Rus)
No 4 (2011)
Existing protectivecoatings for cheese
Snezhko A.G., Gubanova M.I., Ramanauskas R.
PDF
(Rus)
No 1 (2010)
From the history of the All Russian Research Institute of Cheese and ButterMaking
Vyshemirskii F.A.
PDF
(Rus)
No 1 (2013)
Problems of distribution and prices formation in the cheese making sector
Torbenko A.B.
PDF
(Rus)
No 3 (2010)
New issues in coatings for cheese packaging
Snezhko A.G., Fedotova A.V., Filinskaya Y.A., Snezhko A.G., Fedotova, A.V., Filinskaya Y.A.
PDF
(Rus)
No 1 (2011)
Whey separator
Eliseev O.M., Eliseev O.M.
PDF
(Rus)
No 6 (2012)
Department of whey and cheese formation
Mayorov A.A., Mironenko I.M.
PDF
(Rus)
No 4 (2009)
Technical and technological prospects of cheese formed by the bulk method
Mayorov A.A., Nikolaeva E.A., Chupin A.A., Mayorov A.A., Nikolaeva E.A., Chupin A.A.
PDF
(Rus)
No 5 (2017)
Effects of the packaging materials on the quality of the smoked sausage and processed cheese and cheese products
Orlova E.A., Dunaev A.V., Kalabushkin V.V.
PDF
(Rus)
No 5 (2012)
Determination of the optimal regime of two sided pressing of the «Shweitsarskii» cheese
Manukyan S.S.
PDF
(Rus)
No 4 (2018)
Present day trends in the equipment for cheese forming and pressing
Loginov V.A., Mayorov A.A.
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)
No 4 (2012)
Effects of two sided pressing without tissue on the quality of the Dutch cheese
Manukyan S.S.
PDF
(Rus)
No 6 (2018)
Special features of cheese ripening with cheese slime microflora
Mordvinova V.A., Ostrouhova I.L., Sviridenko G.M.
PDF
(Rus)
No 2 (2014)
Anisotropy of the rectangular cheese produced with two-sided pressing
Manukyan S.S.
PDF
(Rus)
No 4 (2012)
Choosing of the equipment for cheese production with cheddarring and melting of mass
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N.
PDF
(Rus)
No 1 (2019)
Participation of water in the cheese structure formation
Mironenko I.M.
PDF
(Rus)
No 1 (2014)
Optimal regime of the two-sided pressing of the cheese «Lori»
Manukyan S.S.
PDF
(Rus)
No 3 (2012)
Structure formation in cheeses with cheddaring and melting of cheese mass
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N., Maremshaov A.B., Lepilkina O.V., Dykalo N.Y.
PDF
(Rus)
No 2 (2019)
Contribution of water to the cheese structure formation
Mironenko I.M.
PDF
(Rus)
1 - 22 of 22 Items

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