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Some aspects of keepability of the packaged cheese
Orlova E.A., Mordvinova V.A., Il'ina S.G.
Effects of the barrier indices of the polymer packes on quality and keepability of packed cheese
Orlova E.A., Mordvinova V.A., Sviridenko G.M.
Composition of micellium fungi contaminating semi-hard cheese surface
Nagula M.N., Kuznetsova L.S., Ozerskaya S.M., Ivanushkina N.E., Nagula M.N., Kuznetsova L.S., Ozerskaya S.M., Ivanushkina N.E.
New national standards in cheese making
Mordvinova V.A., Mordvinova V.A.
Intensification of the semi-hard rennet cheese technology
Gavrilova N.B., Borovskaya A.V., Gavrilova N.B., Borovskaya A.V.
Risks managing in the critical control points at the production of the cheese «Rossiiskii»
Dunchenko N.I., Mihailova K.V.
Effects of the temperature on the special features of the types of the semi-hard rennet cheese
Mironenko I.M.
Assessment of the fatty-acids composition of semi-hard cheese
Svyatkina L.I., Andruhova V.Y., Borisov A.A.
Reasons of technological risks at the «Rossiiskii» cheese production
Dunchenko N.I., Mihailova K.V.
About the role of emulsifiers in improving cheese products quality
Lepilkina O.V., Smykov I.T., Loginova I.V.
The packages «PREMIUMPACK» - new solution in the packaging for cheese making
Orlova E.A., Mordvinova V.A., Bol’shakova E.A.
1 - 11 of 11 Items

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