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Issue
Title
Authors
No 2 (2016)
Application of rice and albumin flours in the technology of processed cheese product
Bogdanova N.S.
PDF
(Rus)
No 3 (2017)
Application of the rice flour and albumin in the technology of the processed cheese product
Bogdanova N.S.
PDF
(Rus)
No 4 (2014)
Identification and consuming properties of processed cheese
Svyatkina L.I., Andruhova V.Y.
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 (2013)
Vegetable components in the processed cheese manufacturing
Shchetinin M.P., Azolkina L.N., Bogdanova N.S.
PDF
(Rus)
No 5 (2009)
Vegetable oil ingredients for processed cheese products
Dunaev A., Dunaev A.V.
PDF
(Rus)
No 2 (2010)
Processed cheese products with powdered milk ingredients
Ostroumov L.A., Leonenko Y.V.
PDF
(Rus)
No 5 (2017)
Cheese products with vegetable ingredient curcuma
Gavrilova N.B., Moliboga E.A., Moiseikina D.N.
PDF
(Rus)
No 5 (2016)
Reverse osmosis separation of solutions cornstarch production as an effective Way to reduce the cost processed cheese product
Kovaleva O.A., Lazarev S.I., Polanskii K.K.
PDF
(Rus)
No 2 (2010)
Prospects of stabilizers application in the processed cheese manufacturing
Ostroumov L.A., Arhipov A.N.
PDF
(Rus)
No 1 (2015)
Processed cheese product on the bases of skim curds with use of appies
Lupinskaya S.M., Gantseva A.M.
PDF
(Rus)
No 2 (2014)
Development of stabilization mixture for melting of curd raw materials in the production of pasty fused cheese products
Lupinskaya S.M., Chechko S.G.
PDF
(Rus)
No 5 (2010)
Effects of the melting salts produced in Russia on the quality of processed cheese products
Sokolova N.Y., Sokolova N.Y.
PDF
(Rus)
1 - 13 of 13 Items

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