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Nº 2 (2005)
- Ano: 2005
- Artigos: 16
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7253
Articles
Russian dairy butter market
Cheesemaking and buttermaking. 2005;(2):3-6
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About protection of the individuality of the Russian national cheeses
Cheesemaking and buttermaking. 2005;(2):7-8
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Patent clearance as a competitive ability of cheese making sectorproducts
Cheesemaking and buttermaking. 2005;(2):9-10
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Is his example a lesson for the others?
Cheesemaking and buttermaking. 2005;(2):12-14
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Rubtsovskii milkplant: yesterday, today, tomorrow
Cheesemaking and buttermaking. 2005;(2):15-15
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omparison of milk produced by cows of various breeds
Cheesemaking and buttermaking. 2005;(2):17-18
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New type of cheese «Otechestvennyi»
Cheesemaking and buttermaking. 2005;(2):19-20
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Cheese product -tasty, beneficially and profitably
Cheesemaking and buttermaking. 2005;(2):21-22
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«Ratmir»: automation with cheese taste
Cheesemaking and buttermaking. 2005;(2):23-24
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Industrial trials of the latex cheese coating «LIIMC»
Cheesemaking and buttermaking. 2005;(2):25-26
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Effect of lysocime on the lactococci growth in cheese
Cheesemaking and buttermaking. 2005;(2):27-29
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Advanced technologies of raw milk materials processing
Cheesemaking and buttermaking. 2005;(2):30-31
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Effect of salt level on the bryndza ripening degree and quality
Cheesemaking and buttermaking. 2005;(2):32-32
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Role of emulsifiers in providing butter quality
Cheesemaking and buttermaking. 2005;(2):33-33
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Butter making machines manufactured by «TetraOTICH Ltd.»
Cheesemaking and buttermaking. 2005;(2):34-35
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Electronic microscope stady of low fat dairy butter
Cheesemaking and buttermaking. 2005;(2):37-40
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