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Issue
Title
Authors
No 5 (2014)
Complex technology of processed cheeses and cheese products
Gavrilova N.B., Moliboga E.A.
PDF
(Rus)
No 5 (2015)
Production of the elite cheese in the terms of the Russian cheesemaking
Delitskaya I.N., Mordvinova V.A.
PDF
(Rus)
No 5 (2012)
Amino acids score of the cheese «Spartanskii»
Vlasova J.A., Vasiliadi G.K.
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 (2017)
Application of the rice flour and albumin in the technology of the processed cheese product
Bogdanova N.S.
PDF
(Rus)
No 1 (2010)
«Tilsit» and Tilsiter» - see the difference
Mordvinova V.A.
PDF
(Rus)
No 2 (2017)
Special features of the technology of the brine cheese «Ironsky» production
Vlasova J.A.
PDF
(Rus)
No 1 (2019)
Technology of the brine cheese product enriched with vegetable ingridients
Kryuchkova V.V., Korneichuk K.M., Skripin P.V., Belik S.N.
PDF
(Rus)
No 2 (2016)
Application of rice and albumin flours in the technology of processed cheese product
Bogdanova N.S.
PDF
(Rus)
No 6 (2015)
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y.Y., Mordvinova V.A.
PDF
(Rus)
No 5 (2010)
Varieties and compositions of the processed cheese products
Dunaev A.V., Konovalova T.M., Dunaev, A.V., Konovalova T.M.
PDF
(Rus)
No 1 (2009)
Cleaning of cheese moulds
Kanunnikova E., Kanunnikova E.
PDF
(Rus)
No 4 (2015)
Soft cheese. Varieties and technological special features
Mironeneko I.M., Usatyuk D.A.
PDF
(Rus)
No 2 (2011)
Recipe and technology of the cheese with mould culture Penicillium roqueforti
Pershina E.I., Vasil'eva S.B., Vasil'ev E.A., Pershina E.I., Vasil'eva S.B., Vasil'ev E.A.
PDF
(Rus)
No 4 (2010)
Dairy traditions and innovations in Italy
Evdokimov I.A., Evdokimov I.A.
PDF
(Rus)
No 6 (2011)
Cheese product for functional nutrition
Gavrilova, N.B., Ryabkova D.S., Gavrilova N.B., Ryabkova D.S.
No 5 (2016)
The use of vegetable ingredients in soft cheese technology
Gavrilova N.B., Makarova E.A.
PDF
(Rus)
No 4 (2010)
Technological aspects of cheese products manufacturing
Mordvinova V.A., Lepilkina O.V., Mordvinova V.A., Lepilkina, O.V.
PDF
(Rus)
No 2 (2019)
New functional products - soft cheese «Globozum» and semi-hard cheese «Pladolens»
Musina O.N., Ott E.F.
PDF
(Rus)
No 3 (2011)
Cheese product for foodsoperations
Gavrilova N.B., Burakovskaya N.V., Gavrilova N.B., Burakovskaya N.V.
PDF
(Rus)
No 2 (2015)
Cheese products - the objective reality
Mordvinova V.A., Ostrouhova I.L.
PDF
(Rus)
No 6 (2013)
Vegetable components in the processed cheese manufacturing
Shchetinin M.P., Azolkina L.N., Bogdanova N.S.
PDF
(Rus)
No 1 (2012)
Technology smelt of the cheese product on the basis ofalbuminous - carbohydrate weight.
Gavrilova N.B., Shmat E.V., Sokhryakov S.O., Gavrilova N.B., Shmat E.V., Sohrjakov S.O.
PDF
(Rus)
No 2 (2016)
Low fat cheese: an actual trend of the Russian market
Kelyashova Y.
PDF
(Rus)
No 6 (2015)
Innovative domestic polymer materials with improved protective action for cheese
Snejko A.G., Strahova P., Ramanauskas R., Galginaitine L., Fofanova E.
PDF
(Rus)
No 5 (2010)
Technology of the new brine cheese
Vlasova J.A., Tsugkiev B.G., Vlasova, Z.A., Tsugkiev B.G.
PDF
(Rus)
No 3 (2009)
Non milk fats for processed cheese products
Konovalova T.M., Konovalova T.M.
PDF
(Rus)
No 5 (2014)
Development of the technology of the domestic analogous of the «Maskarpone» cheese
Mironenko I.M., Usatyuk D.A.
PDF
(Rus)
No 6 (2012)
Improving the technology of the national cheese of Egypt «Domiati»
Tikhomirova N.A., El Mogazi A.H.
PDF
(Rus)
No 5 (2010)
Technologies for the processed cheese products
Dunaev A.V., Konovalova T.M., Dunaev u.V., Konovalova, T.M.
PDF
(Rus)
No 2 (2009)
Soft cheese - it is efficient
Ostroukhova I.L., Mordvinova V.A., Il'ina S.G., Ostrouhova I.L., Mordvinova V.A., Il'ina S.G.
PDF
(Rus)
1 - 31 of 31 Items

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