Informaçao sobre o Autor

Лепилкина, Ольга Валентиновна

Edição Seção Título Arquivo
Nº 5 (2018) Articles Falsification of dairy products as a reflection of the problems of the industry
Nº 1 (2009) Articles Methods for analysis of fat phase of the products containing vegetable oils
Nº 3 (2009) Articles Freezing, storage and defrosting of raw materials for processed cheese manufacture.
Nº 4 (2010) Articles Food value of cheese products with vegetable oils
Nº 6 (2010) Articles Physical-chemical aspects of the poly-component products of cheese making
Nº 2 (2012) Articles Special features of formation of the organoleptic indices of cheese products
Nº 3 (2012) Articles Structure formation in cheeses with cheddaring and melting of cheese mass
Nº 4 (2013) Articles Effects of succession of components introduction to the mixture at melting in presence of saccharose
Nº 3 (2014) Articles Free fat in milk
Nº 4 (2014) Articles Free fat in cheese and cheese products
Nº 3 (2015) Articles Vegetable oil has been found in cheese! Is it really so?
Nº 1 (2016) Articles Lactose free cheese - myth or reality?
Nº 2 (2016) Articles About the role of emulsifiers in improving cheese products quality
Nº 6 (2016) Articles Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
Nº 6 (2016) Articles The methods to control degree of cheese ripeness
Nº 2 (2017) Articles The method to determine mass share of total calcium in milk and products of cheese making
Nº 2 (2017) Articles Effects of the way of the milk mixture normalization on the hard cheese quality
Nº 3 (2017) Articles Emulsification of milk fat replacers at cheese products manufacturing
Nº 5 (2017) Articles Role of the arbitration methods in detection of milk products falsification
Nº 1 (2018) Articles 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
Nº 5 (2011) Articles Methods for detectingfalsification of the fat phaseof the products
Nº 3 (2011) Articles Cheese suitable propertiesof milk powder

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