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Issue
Title
Authors
No 4 (2016)
Bacterial starters for cheese production
Sorokina N.P., Kuraeva E.V., Kucherenko I.V.
PDF
(Rus)
No 6 (2010)
Special technological issues of the new slime cheese production
Mordvinova V.A., Chubenko A.V., Perfil'ev G.D., Matevosyan L.S., Mordvinova V.A., Chubenko A.V., Perfil'ev G.D., Matevosyan L.S.
PDF
(Rus)
No 5 (2015)
Production of brine cheese from reconstituted milk
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N.
PDF
(Rus)
No 1 (2009)
75 years to the cheese Sovetskii
Mayorov A.A., Maiorov A.A.
PDF
(Rus)
No 3 (2015)
Methods of applying bacterial starters and concentrates
Sorokina N.P., Kuraeva E.V.
PDF
(Rus)
No 2 (2015)
Direct vat starters for the brine cheese production
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N., Shramko M.I., Haritonova I.V.
PDF
(Rus)
No 1 (2010)
Food value of the cheese «Alanskii»
Vlasova J.A., Tsugkiev B.G.
PDF
(Rus)
No 6 (2014)
Study of the impacts of the starter cultures composition on the physical-chemical properties in the biotechnology of cheese making
Ramanauskas R.I.
PDF
(Rus)
No 1 (2012)
Application of the starter cultures Lyofast for extendingcheese varieties
Tsvetkov I.L., Toloknova I.V., Babkina N.G., Tsvetkov I.L., Toloknova I.V., Babkina N.G.
PDF
(Rus)
No 5 (2014)
Keep abreast of the times
Kashina E.D.
PDF
(Rus)
No 6 (2011)
Bacterial concentrates and starters of the biofactory Barnaulskaya
Bakhnova, N.V., Bahnova N.V.
No 4 (2014)
Requirements to the bacterial starters for fermented milk products manufacturing
Sviridenko G.M.
PDF
(Rus)
No 6 (2017)
Usage of the HACCP principles in the organization of the starter cultures application in cheese making
Sorokina N.P., Kucherenko I.V., Kuraeva E.V.
PDF
(Rus)
No 4 (2013)
Review of the starter cultures market
Sorokina N.P.
PDF
(Rus)
1 - 14 of 14 Items

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