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Title
Authors
New concepts and names of the cheese making products
Mordvinova V.A., Onosovskaya N.N.
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y.Y., Mordvinova V.A.
Low fat butter Yakutskii haiah
Efimova A.A., Stepanov K.M., Efimova A.A., Stepanov К.М.
Cheese product for melting with vegetable puree
Shchetinin M.P., Kol'tyugina O.V., Rozhkova E.V., Shchetinin M.P., Koltyugina O.V., Rojkova E.V.
Requirements of the normative and technical documents to the milk containing products
Onosovskaya N.N., Onosovskaya, N.N.
Production of the combined rennet cheese
Veziryan V.A., Evdokimov I.A., Anisimov S.V., Veziryan A.A.
Vegetable components in the processed cheese manufacturing
Shchetinin M.P., Azolkina L.N., Bogdanova N.S.
Melting salts of the «Phosphomix» group
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