Ашық рұқсат
Рұқсат берілді
Тек жазылушылар үшін
№ 2 (2004)
- Жылы: 2004
- Мақалалар: 16
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7275
Articles
The holiday of VNIIMS
Cheesemaking and buttermaking. 2004;(2):2-4
2-4
All about speads
Cheesemaking and buttermaking. 2004;(2):5-8
5-8
Practical solution of some problems of cheesemaking microbiology.Nutritive medium «Superbact 2000 MBM»
Cheesemaking and buttermaking. 2004;(2):9-11
9-11
Butter and cheese production in Russia
Cheesemaking and buttermaking. 2004;(2):13-13
13-13
Scientific and practical aspects of the processed cheese qualityimprovement
Cheesemaking and buttermaking. 2004;(2):14-16
14-16
Chr.Hansen company - 130 years in the cheesemaking market
Cheesemaking and buttermaking. 2004;(2):20-23
20-23
CSK FOOD ENRICHMENT - ancient traditions of the Dutchcheesemaking in the Russian reality
Cheesemaking and buttermaking. 2004;(2):24-25
24-25
Main characteristics of the water state in large block frozen cheeses
Cheesemaking and buttermaking. 2004;(2):27-28
27-28
Thermodynamic method to assess cheese protein proteolysis
Cheesemaking and buttermaking. 2004;(2):29-30
29-30
Applications of milk fat replacer «Ecolact» in butter making
Cheesemaking and buttermaking. 2004;(2):31-32
31-32
Cheese paste «Miloslava»
Cheesemaking and buttermaking. 2004;(2):33-33
33-33
About classification and standardization of milk fermentingpreparations
Cheesemaking and buttermaking. 2004;(2):34-37
34-37
Testing the relaxational characteristics of processed cheese
Cheesemaking and buttermaking. 2004;(2):38-40
38-40
Cheese production with chedderization and thermomechanicaltreatment of cheese mass
Cheesemaking and buttermaking. 2004;(2):41-44
41-44
Selebrate together: seventy years of the Moscow processedcheeses plant «Karat»
Cheesemaking and buttermaking. 2004;(2):45-47
45-47
Role of the labeling in production of cheese market
Cheesemaking and buttermaking. 2004;(2):48-48
48-48