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Title
Authors
No 6 (2012)
Nonstandard behavior of milk clotting enzymes
Murunova G.V., Municheva T.E., Kalinina G.E.
PDF
(Rus)
No 4 (2011)
Development of the science about cheese making in Russia (the second part of the XX century)
Ostroumov L.A.
PDF
(Rus)
No 5 (2011)
Development of the cheese makingscience in Russia (the second halfof the XX century)
Ostroumov L.A., Ostroumov L.A.
PDF
(Rus)
No 4 (2011)
Investigation of the activity of the moulds enzymes systems
Sadovaya T.N.
PDF
(Rus)
No 6 (2011)
Development of the science aboutcheese making in Russia (the secondpart of the XX century)
Ostroumov L.A., Ostroumov L.A.
No 2 (2011)
Effects of various factors on the proteolytic activity of the moulds fermentative systems
Sadovaya T.N., Sadovaya T.N.
PDF
(Rus)
No 3 (2011)
Liquid rennet:application at cheeseproduction
Murunova G.V., Sviridenko Y.Y., Municheva T.E., Kalinina G.E., Murunova G.V., Sviridenko Y.Y., Municheva T.E., Kalinina G.E.
PDF
(Rus)
No 3 (2010)
Control of the milk clottingenzymes utilization with the cup developed at the All Russian ResearchInstitute if Cheese and Butter Making (VNIIMS)
Murunova G.V., Municheva T.G., Murunova G.V., Municheva T.E., Kalinina G.E.
PDF
(Rus)
No 5 (2011)
Some properties of the milk clottingenzymes
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
PDF
(Rus)
No 4 (2018)
Effects of the vegetable complex from lucerne on the antioxidant activity of cheese paste
Polyanskii K.K., Glagoleva L.E., Tokareva D.M., Aleksandrova A.V.
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 3 (2014)
Factors effecting activity of the enzymes preparations of the animal origin
Sturova Y.G., Kriger A.V., Jydkih K.V.
PDF
(Rus)
1 - 12 of 12 Items

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