Іздеу

Шығарылым
Атауы
Авторлар
№ 6 (2015)
Study structure formation processes cheese products for specialized power
Moliboga E.
PDF
(Rus)
№ 6 (2010)
Physical-chemical aspects of the poly-component products of cheese making
Lepilkina O., Lepilkina O.
PDF
(Rus)
№ 1 (2011)
Milk fat replacers for cheese products and processed cheese products of new generation
Stepanova L., Stepanova L.
PDF
(Rus)
№ 4 (2012)
Plants for microparticulation in the present day milk processing
Baranov S.
PDF
(Rus)
№ 6 (2016)
Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
Tetereva L., Mordvinova V., Onosovskaya N., Lepilkina O., Delitskaya I.
PDF
(Rus)
№ 4 (2017)
Imitating processed cheese products and items of import replacement
Dunaev A.
PDF
(Rus)
№ 2 (2018)
Sialic acids of milk and milk products
Shidlovskaya V.
PDF
(Rus)
№ 3 (2011)
Identification of milk andmilk products
Onosovskaya N., Onosovskaya N.
PDF
(Rus)
№ 2 (2017)
Dependence of the processed cheese quality on the selected regimes of smoking
Kalabushkin V., Dunaev A., Alekseeva E.
PDF
(Rus)
№ 2 (2016)
Commodity-technological classification of cheeses and cheese products: innovative approaches
Nikolaeva M., Ryazanova O.
PDF
(Rus)
№ 6 (2014)
Control of the indices of quality and safety of raw milk materials and milk products under the terms of working technical regulations of the Customs Union
Yurova E.
PDF
(Rus)
№ 2 (2013)
Some aspects of applying whey in industrial operations
Strashnov N., Filippova O., Shunyaeva O., Zyuzina O.
PDF
(Rus)
№ 2 (2011)
Protein - an important component of the cheese making products
Tetereva L., Tetereva L.
PDF
(Rus)
№ 4 (2010)
Manufacturing of the products containing milk in Russia
Sviridenko Y., Topnikova E., Sviridenko Y., Topnikova, E.
PDF
(Rus)
№ 6 (2009)
New national standards in cheese making
Mordvinova V., Mordvinova V.
PDF
(Rus)
№ 5 (2018)
Quality of sausage cheese and products containing milk with milk fat replacers (MFR)) produced according to the processed cheese technology
Orlova E., Kalabushkin V., Dunaev A., Alekseeva E.
PDF
(Rus)
№ 1 (2018)
Evaluation of the possibility to use the immune-ferment method for detecting dry milk at determination of the composition of raw materials applied for butter-making products
Topnikova E., Lepilkina O., Myagkonosov D., Buharina G., Municheva T., Volinova L., Petuhov P.
PDF
(Rus)
№ 2 (2017)
The method to determine mass share of total calcium in milk and products of cheese making
Lepilkina O., Tetereva L.
PDF
(Rus)
№ 2 (2016)
About the role of emulsifiers in improving cheese products quality
Lepilkina O., Smykov I., Loginova I.
PDF
(Rus)
№ 6 (2014)
Special items of measuring equilibrum moisture of cheese
Bednyh B., Ramanauskas R.
PDF
(Rus)
№ 1 (2013)
Cheese products conforming principles of healthy nutrition
Boldyreva T., Golyak Y.
PDF
(Rus)
№ 6 (2010)
The better world specialists come to Russia
TETERYaTNIK V.
PDF
(Rus)
№ 4 (2010)
International scientific-practical conference in Uglich
Topnikova E., Semova E., Topnikova, E., Semova E.
PDF
(Rus)
№ 5 (2009)
Retrospective analysis of the combined products tailoring in the domestic cheese making
Musina O., Musina O.
PDF
(Rus)
№ 5 (2018)
Falsification of dairy products as a reflection of the problems of the industry
Lepilkina O.
PDF
(Rus)
№ 1 (2010)
Special vegetable oils for cheese products
Snegova V.
PDF
(Rus)
№ 1 (2018)
Dairy butter, spread or the vegetable-dairy butter - what should a consumer choose?
Topnikova E.
PDF
(Rus)
№ 1 (2017)
Effects of oxidation of the fat phase of spreads on their quality during storage
Topnikova E., Ivanova N., Pirogova E., Danilova E.
PDF
(Rus)
№ 1 (2016)
Lactose free cheese - myth or reality?
Mordvinova V., Lepilkina O.
PDF
(Rus)
№ 6 (2014)
Cheese product - a remote relative of cheese
Rybalova T.
PDF
(Rus)
№ 5 (2012)
Russian melting salt for heatresistant processed cheese and cheese products manufacturing
Sokolova N., Kesoyan G., Dobtoskokina N.
PDF
(Rus)
№ 3 (2010)
Stabilizers «Turrizin» and «Bekaplus» for processed cheese and otherproducts
Tsvetkov I., Babkina N., Tsvetkov I., Babkina N.
№ 5 (2009)
Role of the organoleptic evaluation in assessing milk products quality
Ozhgikhina N., Tetereva L., Ojgihina N., Tetereva L.
PDF
(Rus)
№ 6 (2018)
Control of the fat phase composition of milk products for detection of their falsification with vegetable fats
Topnikova E., Danilova E.
PDF
(Rus)
№ 5 (2017)
Role of the arbitration methods in detection of milk products falsification
Lepilkina O., Topnikova E.
PDF
(Rus)
№ 1 (2017)
Some issues of identification of the products of cheese and butter making
Topnikova E.
PDF
(Rus)
№ 5 (2014)
New types of products - the main resource of the stable operation
Dunaev A., Konopleva A.
PDF
(Rus)
№ 5 (2010)
Organoleptic evaluation of the milk containing products
Ojgihina N., Tetereva L., zhgikhina N., Tetereva L.
PDF
(Rus)
№ 3 (2010)
Effects of the natural flavors Butter buds on quality characteristics of the processedcheese products
Osad'ko M., Osad'ko M.
№ 3 (2009)
Aims of fillers application in the products of cheese making sector
Musina O., Musina O.
PDF
(Rus)
№ 6 (2018)
Requirements to the products manufactured according to the technology of the products containing milk with milk fat replacement by more that 50 %
Ivanilova I.
PDF
(Rus)
№ 1 (2012)
Innovative biocoating for cheese and milk products
Zakharchenko A., Ganina V., Fedotova A., Zaharchenko A., Ganina V., Fedotova A.
PDF
(Rus)
№ 5 (2017)
Effects of the packaging materials on the quality of the smoked sausage and processed cheese and cheese products
Orlova E., Dunaev A., Kalabushkin V.
PDF
(Rus)
№ 6 (2016)
Some issues of identification of the products of cheese and butter making
Topnikova E.
PDF
(Rus)
№ 6 (2015)
Improvement of the ecological safety of milk and milk products in the technological zone of the Republic the North Ossetia - Alania
Kokaeva M., Temiraev R.
PDF
(Rus)
№ 4 (2014)
Production of cheese and curds in Russia
Goroshchenko L.
PDF
(Rus)
№ 2 (2012)
Phytosterines — efficient prophylaxis of cardio-vascular disease and atherosclerosis
Boldyreva T.
PDF
(Rus)
№ 5 (2010)
Technologies for the processed cheese products
Dunaev A., Konovalova T., Dunaev u., Konovalova, T.
PDF
(Rus)
№ 2 (2010)
Melting salts of the «Phosphomix» group
PDF
(Rus)
№ 3 (2009)
Vegetable oils in the composition of processed cheese products
Rozdova V., Rozdova V.
PDF
(Rus)
№ 1 (2019)
Control of the fat phase of milk products composition to detect their falsification with animal fats
Topnikova E., Danilova E., Zabolotin G.
PDF
(Rus)
№ 6 (2011)
Acquaintance with the UK dairy industry
№ 5 (2017)
Cheese products with vegetable ingredient curcuma
Gavrilova N., Moliboga E., Moiseikina D.
PDF
(Rus)
№ 4 (2015)
Quality of the hard rennet cheese and technological properties of milk depending on cows feeding
Savina I.
PDF
(Rus)
№ 3 (2014)
Role of the sensor evaluation in improvement of the milk products research objectivity
Ojgihina N., Tetereva L.
PDF
(Rus)
№ 2 (2012)
Special features of formation of the organoleptic indices of cheese products
Mordvinova V., Lepilkina O., Ostrouhova I., Samoilov A.
PDF
(Rus)
№ 5 (2010)
Varieties and compositions of the processed cheese products
Dunaev A., Konovalova T., Dunaev, A., Konovalova T.
PDF
(Rus)
№ 2 (2010)
Products from the secondary raw milk materials intended for processed cheeses recipes
Kravchenko E., Dunaev A., Volkova Т.
PDF
(Rus)
№ 3 (2009)
Non milk fats for processed cheese products
Konovalova T., Konovalova T.
PDF
(Rus)
№ 6 (2011)
The company ICF industries cibes s.p.a. New technologies in the high quality dry milkproducts manufacturing
Kulinich A., Kulinich A.
№ 6 (2016)
Effects of the packaging materials properties on the quality of smoked processed cheese and cheese products
Dunaev A., Orlova E., Kalabushkin V., Alekseeva E.
PDF
(Rus)
№ 3 (2015)
Critical temperature points of milk. The temperature 55 °C
Mironenko I.
PDF
(Rus)
№ 3 (2014)
Relief labeling of milk products Create your new commercial face
PDF
(Rus)
№ 2 (2011)
Widening of the varietiesof processed cheese products
Ostroumov L., Gralevskaya I., Davydenko V., Ostroumov L., Gralevskaya I., Davydenko V.
PDF
(Rus)
№ 4 (2010)
Existing requirements to milk fat replacers
Topnikova E., Stahovskii V., Topnikova, E., Stakhovskiy, V.
PDF
(Rus)
№ 2 (2010)
Resources saving technologies of processed cheeses and cheese products manufacturing
Dunaev A., Sokolova N., Konovalova T., Vodolazskaya E.
PDF
(Rus)
№ 2 (2009)
Processed cheese products with functional characteristics
Ostroumova T., Ryapolov A., Leonenko Y., Ostroumova T., Ryapolov A., Leonenko Y.
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)
№ 3 (2017)
Emulsification of milk fat replacers at cheese products manufacturing
Lepilkina O., Loginova I., Smykov I.
PDF
(Rus)
№ 3 (2016)
Low fat products of cheese making for dietetic nutrition
Topnikova E., Pavlova T., Nikitina Y., Pirogova E.
PDF
(Rus)
№ 6 (2014)
Application of ultrafiltration in production curd products
Merzlikina A., Polyansky K., Ponomarev A., Kluchnikov A.
PDF
(Rus)
№ 3 (2013)
Widening the variety: «Cream with sour cream» and «Paste with curds»
Konopleva A.
PDF
(Rus)
№ 2 (2011)
Manufacturing of safe and high quality milk products: microbiological aspects of managing
Sorokina N., Sorokina N.
PDF
(Rus)
№ 4 (2010)
Technological aspects of cheese products manufacturing
Mordvinova V., Lepilkina O., Mordvinova V., Lepilkina, O.
PDF
(Rus)
№ 2 (2010)
New national standard «Processed cheese products. General technical conditions»
Dunaev A., Onosovskaya N., Konovalova T., Vodolazskaya E., Sokolova N.
PDF
(Rus)
№ 2 (2009)
Typical program for production control of cheese
Mordvinova V., Sviridenko G., Tetereva L., Onosovskaya N., Mordvinova V., Sviridenko G., Tetereva L., Onosovskaya N.
PDF
(Rus)
Нәтижелер 76 - 1/76
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>

Осы сайт cookie-файлдарды пайдаланады

Біздің сайтты пайдалануды жалғастыра отырып, сіз сайттың дұрыс жұмыс істеуін қамтамасыз ететін cookie файлдарын өңдеуге келісім бересіз.< / br>< / br>cookie файлдары туралы< / a>