Іздеу

Шығарылым
Атауы
Авторлар
№ 3 (2018)
Possibility of obtaining the sign NPGO (name of the place of goods origin) to the unique dairy products produced in Altai territory
Khodyreva Z., Shchetinina E.
PDF
(Rus)
№ 1 (2019)
Special issues of the fermented cheese production
Mordvinova V., Ostrouhova I., Ostrouhov D., Il'ina S.
PDF
(Rus)
№ 1 (2011)
Capillary structure of the hard rennetcheeses with low temperature of thesecond heating
Ermolaev V., Ermolaev V.
PDF
(Rus)
№ 1 (2010)
Surprising world of water in milk.Role of water in the process of transforming milk in cheese
Mironenko I.
PDF
(Rus)
№ 5 (2011)
Conductometric methodfor determination of the natriumchloride in cheeses
Volkova T., Kravchenko E., Yudova E., Belov N., Volkova T., Kravchenko E., Yudova E., Belov N.
PDF
(Rus)
№ 6 (2017)
Production of milk products with protected name of the place of origin of goods
Mordvinova V., Onosovskaya N.
PDF
(Rus)
№ 1 (2017)
The technology of the new type of cream cheese by the method of thermo-acid coagulation
Usatyuk D.
PDF
(Rus)
№ 2 (2016)
Prospects of the cheese market developments in Brazil
Kozlova L.
PDF
(Rus)
№ 4 (2015)
Quality of the hard rennet cheese and technological properties of milk depending on cows feeding
Savina I.
PDF
(Rus)
№ 1 (2015)
Rheological properties of the processed cheese with added roe and milt
Lyutova E., Klyuchko N.
PDF
(Rus)
№ 3 (2014)
The company «Orbita» - innovations multiplied by experience
PDF
(Rus)
№ 4 (2013)
Milk clotting preparations in the Russian market
Miklishanskii V., Gorbunov Y.
PDF
(Rus)
№ 1 (2013)
Import and export of cheese and curds
Goroshchenko L.
PDF
(Rus)
№ 3 (2012)
Cheese - reply to many questions. Ef cient, resources saving and exible cheese production
Tim High -.
PDF
(Rus)
№ 2 (2012)
Cheese and curds production is growing
Evangeleeva A.
PDF
(Rus)
№ 5 (2010)
Technology of the new brine cheese
Vlasova J., Tsugkiev B., Vlasova, Z., Tsugkiev B.
PDF
(Rus)
№ 3 (2010)
How British is the UK's favourite cheese
PDF
(Rus)
№ 6 (2009)
Multi-stage vacuum drying of soft cheeses
Ermolaev V., Ermolaev V.
PDF
(Rus)
№ 4 (2009)
Food supplements with antioxidative action for extending shelf life of processed cheese
Rozdova V., Kulakov T., Ozhgikhina N., Rozdova V., Kulakov T., Ojgihina N.
PDF
(Rus)
№ 2 (2018)
Risks managing in the critical control points at the production of the cheese «Rossiiskii»
Dunchenko N., Mihailova K.
PDF
(Rus)
№ 3 (2018)
Russian cheese and curds production in 2017
Goroshchenko L.
PDF
(Rus)
№ 2 (2019)
Soft cheese with vegetable complex from green buckwheat for dietetic nutrition
Polyanskii K., Lesnikova E., Glagoleva L., Tokareva D.
PDF
(Rus)
№ 1 (2010)
New application of processed cheese
Tsvetkov I.
PDF
(Rus)
№ 1 (2011)
100 years to the processed cheese
Dunaev A., Vodolazskaya E., Konovalova T., Dunaev A., Vodolazskaya E., Konovalova T., Dunaev A.
PDF
(Rus)
№ 1 (2012)
Import and export of cheese and curds
Goroshchenko L., Goroshchenko L.
PDF
(Rus)
№ 5 (2017)
Modeling of the cream cheese production by the thermo-acid method using glucono-d-lactone
Mironenko I., Usatyuk D.
PDF
(Rus)
№ 1 (2017)
Import and export of cheese and curds in 2015
Goroshchenko L.
PDF
(Rus)
№ 1 (2016)
About the role of carbon dioxide in milk and cheese
Mironenko I.
PDF
(Rus)
№ 3 (2015)
Prices on the Russian dairy butter market, various types of cheese and curds in January-February 2015
Goroshchenko L.
PDF
(Rus)
№ 1 (2015)
Requirements of the documents of the Customs Union to the processed cheese manufacturing
Dunaev A.
PDF
(Rus)
№ 2 (2014)
Milk clotting preparations in the Russian market
Miklishanskii V., Gorbunov Y.
PDF
(Rus)
№ 4 (2013)
Fatty acids composition of the cheese with spices and aroma plants
Vlasova J., Kochieva A., Vlasov N.
PDF
(Rus)
№ 6 (2012)
CAGLIFICIO CLERICI: 18 years in Russia
Miklishanskii V.
PDF
(Rus)
№ 3 (2012)
Packaged cheese - it is actual!
Petrova M.
PDF
(Rus)
№ 4 (2011)
Reconstitution of the instant skim milk powder for cheese production
Golubeva L., Avakimyan A., Klyuchnikova D., Pirogova O., Tarasova A.
PDF
(Rus)
№ 5 (2010)
Recipe of the soft cheese made of cow, goat and camel milks
Tultabaeva T., Tultabaeva T.
PDF
(Rus)
№ 3 (2010)
Complex solutions for processed cheese packaging
PDF
(Rus)
№ 6 (2009)
Import and export of cheese and curds
Goroshchenko L., Goroshchenko L.
PDF
(Rus)
№ 4 (2009)
Situation and prospects of the processed cheese production
Sviridenko Y., Dunaev A., Sviridenko Y., Dunaev A.
PDF
(Rus)
№ 2 (2018)
The temperature of the second heating as a way to regulate syneresis and intensity of the lactic acid process at hard cheese production
Delitskaya I., Mordvinova V.
PDF
(Rus)
№ 4 (2018)
Algorithm of transforming milk into cheese
Mironenko I.
PDF
(Rus)
№ 2 (2019)
The technology of the soft cheese on the base of the milk produced by the goats in the Altai region
Shchetinina E., Gavrilova N.
PDF
(Rus)
№ 1 (2010)
Kinetic process of vacuum drying adygeisci and a brynza
Ermolaev V.
PDF
(Rus)
№ 1 (2011)
Import and export of cheese and curds
Goroshchenko L., Goroshchenko L.
PDF
(Rus)
№ 6 (2011)
Classification of cheeses
Ramanauskas R., Ramanauskas R.
№ 5 (2017)
Special features of salting new type of the hard cheese
Delitskaya I., Mordvinova V.
PDF
(Rus)
№ 5 (2016)
Whey protein microparticulate application in processed cheese technology
Ponomarev A., Melnikova E., Stanislavskaia E.
PDF
(Rus)
№ 1 (2016)
Import and export of cheese and curds
Goroshchenko L.
PDF
(Rus)
№ 3 (2015)
The factors effecting quality of the cheese of the «Maasdam» type
Mordvinova V., Sviridenko G.
PDF
(Rus)
№ 5 (2014)
The technology of the processed cheese with addition of roe and milt of the Baltic herring
Lyutova E., Klyuchko N.
PDF
(Rus)
№ 2 (2014)
Prices in the Russian market of dairy butter, various cheeses and curds
Goroshchenko L.
PDF
(Rus)
№ 4 (2013)
Results of the competition of quality in the Cheese Making and Butter Making Week
Topnikova E., Mordvinova V., Sokolova N.
PDF
(Rus)
№ 6 (2012)
Improving the technology of the national cheese of Egypt «Domiati»
Tikhomirova N., El Mogazi A.
PDF
(Rus)
№ 3 (2012)
Russian cheese and curds production in 2011
Goroshenko L.
PDF
(Rus)
№ 4 (2011)
Investigation of the activity of the moulds enzymes systems
Sadovaya T.
PDF
(Rus)
№ 5 (2010)
Improved of technology packaging of cheese in film without drying
Pribolotnyi A., Pribolotnyy, A.
PDF
(Rus)
№ 3 (2010)
Packaging system BDF: advantages and prospects
Bogach O., Bogach O.
PDF
(Rus)
№ 5 (2009)
Processed cheese - a flavor component for products of buttermaking
Topnikova E., Konovalova T., Topnikova E., Konovalova T.
PDF
(Rus)
№ 3 (2009)
Emulsifying characteristics of the natural aroma and flavoring ingredients Butter Buds
Osad'ko M., Rumyantseva G., Zotkina D., Osad'ko M., Rumyantseva G., Zotkina D.
PDF
(Rus)
№ 2 (2018)
Prospects of sheep milk processing in the Altai Territory
Shchetinina E.
PDF
(Rus)
№ 4 (2018)
The company ICL Food Specialties / BK Giulini and Omya Algol Rus: expanding the range of proceed cheese with the emulsifying salts BK Giulini. Recipes and recommendation
PDF
(Rus)
№ 2 (2019)
To the item of taste formation in the cheese with white mould
Ostrouhova I., Mordvinova V., Sviridenko G., Ostrouhov D., Myagkonosov D.
PDF
(Rus)
Нәтижелер 162 - 101/162 << < 1 2 
Сыбырсөздер:
  • Негізгі сөздер тіркелімге сезімтал< / li>
  • Ағылшын предлогтары мен одақтары еленбейді
  • Әдепкі бойынша іздеу барлық негізгі сөздер үшін жасалады (агенс AND экспериенцер)
  • Белгілі бір терминді табу үшін OR қолданыңыз. білім беру OR оқыту
  • мысалы, күрделі сөз тіркестерін жасау үшін жақшаларды қолданыңыз. мұрағат ((журналдар OR конференциялар) NOT диссертациялар)
  • Нақты фразаны табу үшін, мысалы, тырнақшаларды қолданыңыз. "ғылыми зерттеулер"
  • сөзді - (сызықша) немесе not операторының көмегімен алып тастаңыз; мысалы. сұлулық байқауы< / em > немесе сұлулық байқауы< / em > < / li>
  • мысалы, нұсқа ретінде * қолданыңыз. ғылым* "ғылыми","ғылыми"және т. б. сөздерді қамтиды< / li> < / < / к-сі>

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