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Title
Authors
No 2 (2011)
Extension of the shelf life of soft and brine cheeses in a new package
Rozdov I.A., Orlova E.A., Bol'shakova E.A., Rozdov I.A., Orlova E.A., Bol'shakova E.A.
PDF
(Rus)
No 2 (2014)
Active package for the dairy butter
Smirnova O.J., Volinova L.A., Semkina L.I., Sarana N.V., Berezina L.P., Kovalev S.A.
PDF
(Rus)
No 5 (2017)
Some aspects of keepability of the packaged cheese
Orlova E.A., Mordvinova V.A., Il'ina S.G.
PDF
(Rus)
No 6 (2016)
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.
PDF
(Rus)
No 5 (2016)
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.
PDF
(Rus)
No 3 (2012)
«Cows» butter in modern nutrition
Vyshemirskii F.S.
PDF
(Rus)
No 1 (2016)
THE SCHOOL OF BUTTER MAKER Packaging of the dairy butter as a factor to prevent butter falsification
Vyshemirskii F.A., Smirnova O.I.
PDF
(Rus)
No 2 (2012)
Special features of formation of the organoleptic indices of cheese products
Mordvinova V.A., Lepilkina O.V., Ostrouhova I.L., Samoilov A.V.
PDF
(Rus)
No 1 (2011)
Special issues of applying calcium chloride of the trade mark «Fudix TM» in the semi-hard cheese production
Mordvinova V.A., Delitskaya I.N., Manuylov S.E., Mordvinova V.A., Delitskaya I.N., Manuilov S.E.
PDF
(Rus)
No 3 (2015)
The packages «PREMIUMPACK» - new solution in the packaging for cheese making
Orlova E.A., Mordvinova V.A., Bol’shakova E.A.
PDF
(Rus)
No 4 (2011)
Principle factors effecting quality and keepability of the dairy butter
Topnikova E.V.
PDF
(Rus)
No 3 (2011)
Ways to extend shelf lifeof cheeses
Rozdov I.A., Orlova E.A., Bol'shakova E.A., Rozdov I.A., Orlova E.A., Bolshakova E.A.
PDF
(Rus)
No 6 (2014)
Special items of measuring equilibrum moisture of cheese
Bednyh B.S., Ramanauskas R.I.
PDF
(Rus)
No 6 (2017)
Study of enzymatic stability of the liquid preparations of the recombinant bovine (Bos taurus taurus L.) chymosin
Rudometov A.P., Belenkaya S.V., Shcherbakov D.N., Balabova D.V., Krieger A.V., Elchaninov V.V.
PDF
(Rus)
No 5 (2009)
Effects of storage regimes on the sweet butter taste
Kustova T.P., Vyshemirskiy F.A., Panov V.P., Kustova T.P., Vyshemirskii F.A., Panov V.P.
PDF
(Rus)
No 2 (2013)
Freezing of cheeses with cheddar-ing and mass melting
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N., Maremshaov A.B.
PDF
(Rus)
No 5 (2009)
Vegetable oil ingredients for processed cheese products
Dunaev A., Dunaev A.V.
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 1 (2013)
«POLISVED» — reliable protection of rennet cheeses
Fedotova A.V., Snejko A.G.
PDF
(Rus)
No 3 (2009)
Freezing, storage and defrosting of raw materials for processed cheese manufacture.
Sokolova N.Y., Smykov I.T., Perfil'ev G.D., Lepilkina O.V., Sokolova N.Y., Smykov I.T., Perfil'ev G.D., Lepilkina O.V.
PDF
(Rus)
No 5 (2012)
Modi ed atmosphere in providing quality of packaged cheeses
Rozdov I.A., Orlova E.A., Bol’shakova E.A.
PDF
(Rus)
No 3 (2018)
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.
PDF
(Rus)
1 - 22 of 22 Items

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