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Nº 6 (2004)
- Ano: 2004
- Artigos: 19
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7251
Articles
Butter and cheese production in Russia in 2003
Cheesemaking and buttermaking. 2004;(6):4-6
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Review of the butter market in Russia
Cheesemaking and buttermaking. 2004;(6):7-7
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Buttermaking in the Vologda region
Cheesemaking and buttermaking. 2004;(6):8-9
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Animals breed and milk suitability for cheesemaking
Cheesemaking and buttermaking. 2004;(6):10-12
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Safety and quality of cheese: requirements to raw milk
Cheesemaking and buttermaking. 2004;(6):13-16
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Milk clotting preparations and their standardization
Cheesemaking and buttermaking. 2004;(6):17-18
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Salting an important factor of high quality hard cheese
Cheesemaking and buttermaking. 2004;(6):19-20
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Congratulations to jubilant!
Cheesemaking and buttermaking. 2004;(6):21-21
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«ALPMA»: «Cheese is yours slises are ours!»
Cheesemaking and buttermaking. 2004;(6):22-23
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Microbiological evaluation of raw materials used for processedcheese manufacturing
Cheesemaking and buttermaking. 2004;(6):24-27
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Development of the technological streams in processed cheesemanufacturing
Cheesemaking and buttermaking. 2004;(6):28-30
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Inlargement of prosessed cheese variety with application of meltingsolts «Solva» and «Joha»
Cheesemaking and buttermaking. 2004;(6):31-32
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Stabilizers for cheese paste
Cheesemaking and buttermaking. 2004;(6):33-34
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Dagestan cheeses
Cheesemaking and buttermaking. 2004;(6):35-36
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Thermoacid cheese with composite fat basis
Cheesemaking and buttermaking. 2004;(6):37-38
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Technological changes of casein in the process of cheese manufacturing
Cheesemaking and buttermaking. 2004;(6):39-40
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Application of secondary milk raw materials resources
Cheesemaking and buttermaking. 2004;(6):41-44
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Floor coating «Monopur IndustryТ» in the dairy industry
Cheesemaking and buttermaking. 2004;(6):45-46
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Life and Fate
Cheesemaking and buttermaking. 2004;(6):47-48
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