Cheesemaking and buttermaking
ISSN 2073-4018 (Print)
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butter making
cheese
cheese making
cheese product
cheese products
curds
dairy butter
equipment
export
import
keepability
milk
milk products
packaging
processed cheese
production
quality
ripening
soft cheese
spreads
technology
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butter making
cheese
cheese making
cheese product
cheese products
curds
dairy butter
equipment
export
import
keepability
milk
milk products
packaging
processed cheese
production
quality
ripening
soft cheese
spreads
technology
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作者的详细信息
作者的详细信息
Захарова, Н П
期
栏目
标题
文件
编号 3 (2004)
Articles
Toxic elements in food additives
编号 6 (2004)
Articles
Microbiological evaluation of raw materials used for processedcheese manufacturing
编号 5 (2004)
Articles
Innovation technologies for processed cheese
编号 5 (2004)
Articles
Relations between rennet and processed cheeses quality and lowstorage temperature
编号 6 (2005)
Articles
Technology of the processed cheese products
编号 6 (2005)
Articles
Plastified cheese masses witn biologically active suppliments
编号 6 (2005)
Articles
Processed cheese product with soya
编号 5 (2005)
Articles
Vegetable proteins isolates in composition for processed cheeseproduct
编号 1 (2006)
Articles
Effect of melting salts on the quality and safety of processed cheese
编号 3 (2006)
Articles
Whey in the processed cheese production
编号 6 (2006)
Articles
Processed cheese product Monomah
编号 1 (2003)
Articles
Exhibition «Butter. Cheese$2002»
编号 2 (2003)
Articles
Taste and aroma additives for processed cheeses
编号 3 (2003)
Articles
Cooling of the melted processed cheeses
编号 5 (2003)
Articles
Effect of propionic bacteria on the milk products flavor
编号 6 (2003)
Articles
Processed cheese departament
编号 1 (2004)
Articles
New documentation for processed cheeses 17
编号 1 (2004)
Articles
Application of the nondairy fats in processed cheese manufacturing
编号 6 (2003)
Articles
Butter. Cheese. Situation, problems and trends
编号 6 (2003)
Articles
Rheological properties of processed cheeses
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