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№ 5 (2005)
- Жылы: 2005
- Мақалалар: 18
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7256
Articles
Import and export of cheese
Cheesemaking and buttermaking. 2005;(5):2-6
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Import of «Edam» cheese in Russia. Statistic review
Cheesemaking and buttermaking. 2005;(5):7-7
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Belebeevsky Cheese Plant is again among the best ones in the country
Cheesemaking and buttermaking. 2005;(5):8-10
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Modern approach of the «Edelveis&M» company to the establishingcheese and other milk products manufacturing
Cheesemaking and buttermaking. 2005;(5):11-11
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Development of the fund of technical documents for products fromthe secondary raw milk materials
Cheesemaking and buttermaking. 2005;(5):12-16
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Determination of сhymosin content in mixtures with bovine pepsin
Cheesemaking and buttermaking. 2005;(5):18-19
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Thermographic method for milk coagulation investment
Cheesemaking and buttermaking. 2005;(5):20-21
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Defects of cheese «picture»
Cheesemaking and buttermaking. 2005;(5):22-23
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Cheese powders for extruded products manufacturing
Cheesemaking and buttermaking. 2005;(5):24-25
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Cheese packaging under light vacuum treatment
Cheesemaking and buttermaking. 2005;(5):27-28
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Production of cheese in large blocks
Cheesemaking and buttermaking. 2005;(5):29-31
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Semiautomatic plant for pressing and cutting cheese mass
Cheesemaking and buttermaking. 2005;(5):32-33
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Extension of brine - processing cycle times by membrane technology
Cheesemaking and buttermaking. 2005;(5):34-36
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Vegetable proteins isolates in composition for processed cheeseproduct
Cheesemaking and buttermaking. 2005;(5):38-39
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Effect of tocopherols on spreads storage ability
Cheesemaking and buttermaking. 2005;(5):40-42
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Functional cream and vegetable spread
Cheesemaking and buttermaking. 2005;(5):43-44
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Spread fortified with active synthesied vitamins microflora
Cheesemaking and buttermaking. 2005;(5):45-46
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Physico-chemical mechanism of cream and vegetable mixtures-homogenizing
Cheesemaking and buttermaking. 2005;(5):47-48
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