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Issue
Title
Authors
No 5 (2017)
Cheese products with vegetable ingredient curcuma
Gavrilova N.B., Moliboga E.A., Moiseikina D.N.
PDF
(Rus)
No 6 (2015)
Study structure formation processes cheese products for specialized power
Moliboga E.A.
PDF
(Rus)
No 1 (2018)
Some aspects of the production of dairy butter for baby nutrition
Topnikova E.V., Pavlova T.A.
PDF
(Rus)
No 6 (2017)
The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing
Sviridenko G.M., Sviridenko Y.Y., Zaharova M.B., Babkina N.G.
PDF
(Rus)
No 1 (2015)
Effects of the external factors on the quality of the fatty raw materials for spreads manufacturing
Mamontov A.S., Tereshchuk L.V.
PDF
(Rus)
No 1 (2019)
Preparation of raw materials for drinks based on milk whey and apple juice using baro-membrane technologies
Polyanskii K.K., Titov S.A., Shahov S.V., Korysheva N.N., Klyuchnikova D.V.
PDF
(Rus)
No 2 (2011)
Widening of the varietiesof processed cheese products
Ostroumov L.A., Gralevskaya I.V., Davydenko V.A., Ostroumov L.A., Gralevskaya I.V., Davydenko V.A.
PDF
(Rus)
No 6 (2014)
Control of the indices of quality and safety of raw milk materials and milk products under the terms of working technical regulations of the Customs Union
Yurova E.A.
PDF
(Rus)
No 6 (2016)
Methodological items and CTO VNIIMC on the forecasting and preventing of the risks of lowering quality and keepability of the processed cheese
Sviridenko G.M., Zaharova M.B., Babkina N.G.
PDF
(Rus)
No 5 (2014)
Complex technology of processed cheeses and cheese products
Gavrilova N.B., Moliboga E.A.
PDF
(Rus)
No 2 (2010)
Products from the secondary raw milk materials intended for processed cheeses recipes
Kravchenko E.F., Dunaev A.V., Volkova Т.Д.
PDF
(Rus)
No 3 (2013)
Secondary milk raw materials as an efficient resource for receiving cheese and butter making products
Sviridenko Y.Y., Volkova T.A.
PDF
(Rus)
No 2 (2010)
Resources saving technologies of processed cheeses and cheese products manufacturing
Dunaev A.V., Sokolova N.Y., Konovalova T.M., Vodolazskaya E.A.
PDF
(Rus)
No 5 (2011)
Vegetable food supplements foradjustment of the dairy butternanostructure
Rashevskaya T.A., Rashevskaya T.A.
PDF
(Rus)
No 5 (2015)
Effects of the surface-active agents on the water penetration of the ultrafiltration membranes
Manevich E.B., Kuzina J.I., Manevich B.V., Kosiyanenko T.V., Evdokimov I.A.
PDF
(Rus)
No 1 (2013)
Determination of the melting salts dose
Zelenina L.S., Zyuzina O.V., Dvoretskii S.I., Strashnov N.M.
PDF
(Rus)
No 6 (2009)
Low fat butter Yakutskii haiah
Efimova A.A., Stepanov K.M., Efimova A.A., Stepanov К.М.
PDF
(Rus)
No 5 (2011)
Raw materials and regimes for theirtreatment as a factor of quality andkeepability of butter
Topnikova E.V., Sviridenko G.M., Kustova T.P., Topnikova E.V., Sviridenko G.M., Kustova T.P.
PDF
(Rus)
1 - 18 of 18 Items

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