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Issue
Title
Authors
No 2 (2015)
CAGLIFICIO CLERICI: 20 years in Russia
Miklishanskii V.A.
PDF
(Rus)
No 5 (2009)
Vegetable oil ingredients for processed cheese products
Dunaev A., Dunaev A.V.
PDF
(Rus)
No 4 (2013)
Processed cheese manufacturing: problems and ways of their solution
Dunaev A.V.
PDF
(Rus)
No 3 (2009)
Emulsifying characteristics of the natural aroma and flavoring ingredients Butter Buds
Osad'ko M.I., Rumyantseva G.N., Zotkina D.S., Osad'ko M.I., Rumyantseva G.N., Zotkina D.S.
PDF
(Rus)
No 6 (2012)
CAGLIFICIO CLERICI: 18 years in Russia
Miklishanskii V.A.
PDF
(Rus)
No 2 (2019)
The technology of the soft cheese on the base of the milk produced by the goats in the Altai region
Shchetinina E.M., Gavrilova N.B.
PDF
(Rus)
No 4 (2012)
The company «BK Giulini» («KS Vityaz») - 10 years in the Altai region
Tsvetkov I.L., Babkina N.G.
PDF
(Rus)
No 4 (2011)
The holding «The Sun Product»at the International conference «FoodIngredients Industry of the XXI Century»
Cherkasova N.K.
PDF
(Rus)
No 1 (2010)
New application of processed cheese
Tsvetkov I.L.
PDF
(Rus)
No 2 (2011)
Functional ingredients for products containing milk and spreads
Roshchupkina N., Tikhonova A., Roshchupkina N., Tihonova A.
PDF
(Rus)
No 3 (2011)
Principles of the modern productionof processed cheeses and cheeseproducts
Romanova P., Romanova P.
PDF
(Rus)
No 2 (2011)
Effects of the natural flavors Butter Buds on the quality indices of spreads
Osad'ko M.I., Osad'ko M.I.
PDF
(Rus)
No 2 (2016)
Fortification of the products of the butter making with functional ingredients
Topnikova E.V.
PDF
(Rus)
No 2 (2011)
Functional ingredientsfor the cultured butter«To your health»
Pavlova T.A., Vyshemirskiy F.A., Topnikova E.V., Pavlova T.A., Vyshemirskii F.A., Topnikova E.V.
PDF
(Rus)
1 - 14 of 14 Items

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