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Issue
Title
Authors
No 5 (2011)
Organoleptic methods of assessment
Ozhgikhina N.N., Tetereva L.I., Ozhgihina N.N., Tetereva L.I.
PDF
(Rus)
No 2 (2014)
Special features of proteolysis in different groups of cheese types
Myagkonosov D.S., Mordvinova V.A., Abramov D.V., Delitskaya I.N.
PDF
(Rus)
No 1 (2009)
Methods for analysis of fat phase of the products containing vegetable oils
Lepilkina O.V., Lepilkina O.V.
PDF
(Rus)
No 5 (2017)
Role of the arbitration methods in detection of milk products falsification
Lepilkina O.V., Topnikova E.V.
PDF
(Rus)
No 6 (2013)
Methods for handling cheeses
Mayorov A.A., Nikolaeva E.A.
PDF
(Rus)
No 1 (2009)
Inlet control of the raw milk quality
Proshkina T.G., Proshkina T.G.
PDF
(Rus)
No 3 (2017)
Methods of the dairy butter falsification
Topnikova E.V.
PDF
(Rus)
No 4 (2013)
Methods for handling cheeses
Mayorov A.A., Nikolaeva E.A.
PDF
(Rus)
No 2 (2018)
Sialic acids of milk and milk products
Shidlovskaya V.P.
PDF
(Rus)
No 1 (2017)
Some issues of identification of the products of cheese and butter making
Topnikova E.V.
PDF
(Rus)
No 6 (2012)
Principle classi cation of the dairy butter production methods
Vyshemirskii F.A.
PDF
(Rus)
No 6 (2018)
Control of the fat phase composition of milk products for detection of their falsification with vegetable fats
Topnikova E.V., Danilova E.S.
PDF
(Rus)
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 6 (2016)
Some issues of identification of the products of cheese and butter making
Topnikova E.V.
PDF
(Rus)
No 2 (2012)
Methods for determination of the oxidative deterioration in the dairy butter and spreads
Topnikova E.V., Ivanova N.V., Kustova T.P.
PDF
(Rus)
No 1 (2019)
Control of the fat phase of milk products composition to detect their falsification with animal fats
Topnikova E.V., Danilova E.S., Zabolotin G.Y.
PDF
(Rus)
No 1 (2010)
Methods to prepare fillers for addition to the products of cheese making
Musina O.N.
PDF
(Rus)
No 3 (2015)
Vegetable oil has been found in cheese! Is it really so?
Lepilkina O.V., Topnikova E.V.
PDF
(Rus)
No 2 (2012)
Draft new national standards on the methods to control butter and cheese making products
Onosovskaya N.N.
PDF
(Rus)
No 1 (2012)
Methods for determination of milksuitability to rennet coagulating
Sviridenko G.M., Zakharova M.B., Sviridenko G.M., Zaharova M.B.
PDF
(Rus)
No 3 (2015)
Requirements to the raw milk for cheese making
Sviridenko G.M., Mordvinova V.A.
PDF
(Rus)
No 4 (2011)
Principle factors effecting quality and keepability of the dairy butter
Topnikova E.V.
PDF
(Rus)
No 5 (2011)
Methods for detectingfalsification of the fat phaseof the products
Lepilkina O.V., Tetereva L.I., Lepilkina O.V., Tetereva L.I.
PDF
(Rus)
No 2 (2014)
Efficiency of application of various components of cream at different methods of the dairy butter manufacturing
Vyshemirskii F.A.
PDF
(Rus)
No 3 (2009)
First aid against moulds
Efimov K.M., Snezhko A.G., Dityuk A.I., Bogdanov A.I., Efimov K.M., Snezhko A.G., Dityuk A.I., Bogdanov A.I.
PDF
(Rus)
1 - 25 of 25 Items

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