Іздеу

Шығарылым
Атауы
Авторлар
№ 4 (2017)
Imitating processed cheese products and items of import replacement
Dunaev A.
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)
№ 6 (2015)
Study structure formation processes cheese products for specialized power
Moliboga E.
PDF
(Rus)
№ 4 (2014)
Production of cheese and curds in Russia
Goroshchenko L.
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)
№ 2 (2009)
Processed cheese products with functional characteristics
Ostroumova T., Ryapolov A., Leonenko Y., Ostroumova T., Ryapolov A., Leonenko Y.
PDF
(Rus)
№ 5 (2014)
Complex technology of processed cheeses and cheese products
Gavrilova N., Moliboga E.
PDF
(Rus)
№ 4 (2017)
Resources of the technologies replacing cheese import
Mordvinova V.
PDF
(Rus)
№ 1 (2017)
Some issues of identification of the products of cheese and butter making
Topnikova E.
PDF
(Rus)
№ 6 (2016)
Some issues of identification of the products of cheese and butter making
Topnikova E.
PDF
(Rus)
№ 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)
№ 2 (2010)
Resources saving technologies of processed cheeses and cheese products manufacturing
Dunaev A., Sokolova N., Konovalova T., Vodolazskaya E.
PDF
(Rus)
№ 6 (2009)
New national standards in cheese making
Mordvinova V., Mordvinova V.
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)
№ 2 (2017)
Dependence of the processed cheese quality on the selected regimes of smoking
Kalabushkin V., Dunaev A., Alekseeva E.
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)
№ 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)
№ 4 (2015)
Quality of the hard rennet cheese and technological properties of milk depending on cows feeding
Savina I.
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)
№ 5 (2012)
Russian melting salt for heatresistant processed cheese and cheese products manufacturing
Sokolova N., Kesoyan G., Dobtoskokina N.
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)
№ 2 (2017)
Marmalade with adding cottage cheese and concentrated sugarbeet paste
Magomedov M., Poliynskiy K., Hodyreva O., Lobosova L., Kharlamova M.
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)
№ 2 (2010)
Products from the secondary raw milk materials intended for processed cheeses recipes
Kravchenko E., Dunaev A., Volkova Т.
PDF
(Rus)
№ 4 (2010)
Milk availability for using in Cheese products of Various cow breeds When giving them injections with the vitaminized preparation
Lifanova S., Lifanova S.
PDF
(Rus)
№ 1 (2010)
Special vegetable oils for cheese products
Snegova V.
PDF
(Rus)
№ 3 (2017)
Emulsification of milk fat replacers at cheese products manufacturing
Lepilkina O., Loginova I., Smykov I.
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 (2011)
Protein - an important component of the cheese making products
Tetereva L., Tetereva L.
PDF
(Rus)
№ 2 (2016)
Commodity-technological classification of cheeses and cheese products: innovative approaches
Nikolaeva M., Ryazanova O.
PDF
(Rus)
№ 1 (2016)
Lactose free cheese - myth or reality?
Mordvinova V., Lepilkina O.
PDF
(Rus)
№ 6 (2014)
Innovative replacing import technologies of natural cheese
Sviridenko Y., Mordvinova V.
PDF
(Rus)
№ 1 (2013)
Problems of distribution and prices formation in the cheese making sector
Torbenko A.
PDF
(Rus)
№ 4 (2012)
Plants for microparticulation in the present day milk processing
Baranov S.
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)
Technologies for the processed cheese products
Dunaev A., Konovalova T., Dunaev u., Konovalova, T.
PDF
(Rus)
№ 3 (2009)
Aims of fillers application in the products of cheese making sector
Musina O., Musina O.
PDF
(Rus)
№ 6 (2014)
Some comments on the results of the contest of the products of cheese and butter making at the exhibition «The Golden Autumn - 2014»
Fedotova O., Smirnova J., Sokolova O., Myalenko D., Topnikova E., Mordvinova V.
PDF
(Rus)
№ 6 (2014)
Cheese product - a remote relative of cheese
Rybalova T.
PDF
(Rus)
№ 5 (2010)
Varieties and compositions of the processed cheese products
Dunaev A., Konovalova T., Dunaev, A., Konovalova T.
PDF
(Rus)
№ 4 (2010)
Technological aspects of cheese products manufacturing
Mordvinova V., Lepilkina O., Mordvinova V., Lepilkina, O.
PDF
(Rus)
№ 2 (2016)
About the role of emulsifiers in improving cheese products quality
Lepilkina O., Smykov I., Loginova I.
PDF
(Rus)
№ 5 (2009)
Retrospective analysis of the combined products tailoring in the domestic cheese making
Musina O., Musina O.
PDF
(Rus)
№ 3 (2009)
Vegetable oils in the composition of processed cheese products
Rozdova V., Rozdova V.
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)
№ 3 (2010)
Effects of the natural flavors Butter buds on quality characteristics of the processedcheese products
Osad'ko M., Osad'ko M.
№ 3 (2009)
Non milk fats for processed cheese products
Konovalova T., Konovalova T.
PDF
(Rus)
Нәтижелер 50 - 1/50
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>