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Issue
Title
Authors
No 1 (2011)
Butter oil and milk fat in the existingrange of products
Vyshemirskiy F.A., Topnikova E.V., Kustova T.P., Vyshemirskii F.A., Topnikova E.V., Kustova T.P.
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 5 (2017)
Special features of salting new type of the hard cheese
Delitskaya I.N., Mordvinova V.A.
PDF
(Rus)
No 2 (2019)
To the item of taste formation in the cheese with white mould
Ostrouhova I.L., Mordvinova V.A., Sviridenko G.M., Ostrouhov D.V., Myagkonosov D.S.
PDF
(Rus)
No 6 (2016)
Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
Tetereva L.I., Mordvinova V.A., Onosovskaya N.N., Lepilkina O.V., Delitskaya I.N.
PDF
(Rus)
No 2 (2016)
Low fat cheese: an actual trend of the Russian market
Kelyashova Y.
PDF
(Rus)
No 5 (2014)
Food value and taste of the dairy butter The farther of the Russian dairying
Vyshemirskii F.A.
PDF
(Rus)
No 6 (2012)
How to make a product attractive for a consumer
Tagieva T.G., Tarasova L.I.
PDF
(Rus)
No 2 (2012)
Process of cheddaring: formation of taste in cheeses
Mironenko I.M.
PDF
(Rus)
No 6 (2009)
Effect of cream heat treatment on taste of sweet cream butter
Kustova T.P., Vyshemirskiy F.A., Panov V.P., Kustova T.P., Vyshemirskii F.A., Panov V.P.
PDF
(Rus)
1 - 10 of 10 Items

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