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Title
Authors
Existing protectivecoatings for cheese
Snezhko A.G., Gubanova M.I., Ramanauskas R.
Developments for cheese salting
Pribolotnyy A.V., Pribolotnyi A.V.
Problems of cheese classification in the commodity turnover
Mayorov A.A., Surai N.M.
Modi ed atmosphere in providing quality of packaged cheeses
Rozdov I.A., Orlova E.A., Bol’shakova E.A.
About cheese packing: packaging systems Cryovac
The packages «PREMIUMPACK» - new solution in the packaging for cheese making
Orlova E.A., Mordvinova V.A., Bol’shakova E.A.
How to get rid of moulds at packing cheese in film
Pribolotnyi A.V., Androshchuk S.V., Bogach O.N.
Protective latex coatings in cheese making: situation and prospects
Snezhko A.G., Fedotova A.V., Filinskaya Y.A., Gubanova M.I., Ramanauskas R., Gal'ginaytine L., Snezhko A.G., Fedotova A.V., Filinskaya Y.A., Gubanova M.I., Ramanauskas R., Galginaitine L.
Packaging polimere materials with antimicrobial and antioxidant properties
Snejko A.G., Fofanova E.M., Uzdenskii V.B., Strahova P.A., Ramanauskas P., Galginaite L.
Premium Pack - Premium CheeseSomething new in the package for cheeseripening
Portioning and packaging of cheese
Mayorov A.A.
Packaging system BDF: advantages and prospects
Bogach O.N., Bogach O.N.
Weight doser ISHIDA: zero losses at weighting and packaging of the expensive grated cheese
Active package for the dairy butter
Smirnova O.J., Volinova L.A., Semkina L.I., Sarana N.V., Berezina L.P., Kovalev S.A.
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.
Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
Sviridenko G.M., Babkina N.G., Zaharova M.B.
Antimicrobial polimer package — an efficient factor of cheese and milk products safety
Snejko A.G., Gubanova M.I., Uzdenskii V.B., Strahova P.A., Ramanayskas R., Galginaitine L.
Effects of the barrier properties of the packaging materials on the quality of the sausage smoked cheese at storing
Dunaev A.V., Orlova E.A., Kalabushkin V.V., Alekseeva E.V.
Labeling of the butter making products in view of the existing requirements
Ivanova N.V., Topnikova E.V., Onosovskaya N.N.
Special features of lling spreads in consuming tare
Kapranchikov V.S.
Brine cheese: from the past to the future
Mordvinova V.A., Delitskaya I.N.
Technologies of the company CRYOVAC in cheese making
Moroz M.N., Komandirov A.
1 - 22 of 22 Items

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