Informaçao sobre o Autor

Sviridenko, Yu Ya

Edição Seção Título Arquivo
Nº 1 (2008) Articles New national standards. Developments of the All-Russia Research Institute of the Cheese and Butter Industries (VNIIMS)
Nº 6 (2008) Articles Method for assessing cheese suitabilityof milk by rennet test
Nº 6 (2008) Articles Effects of vacuum methodand packaging regimeson the quality of soft and pickledcheeses
Nº 6 (2008) Articles Question - answer
Nº 1 (2009) Articles Technology of the cheese paste Dauriya
Nº 4 (2009) Articles Situation and prospects of the processed cheese production
Nº 5 (2009) Articles Effects of stabilizers on the structure of the albumin paste Dauriya
Nº 4 (2010) Articles Manufacturing of the products containing milk in Russia
Nº 6 (2010) Articles Grading evaluationof the dairy butter quality
Nº 2 (2011) Articles The branch target program «Development of cheese and butter making in Russia for the period 2011-2013»
Nº 4 (2011) Articles Situation in the cheese and butter making sector in Russia nowadays
Nº 3 (2011) Articles Innovative developmentsin the field of cheese making
Nº 4 (2004) Articles About long reservation of spreads
Nº 3 (2011) Articles Liquid rennet:application at cheeseproduction
Nº 5 (2011) Articles Gel-filtration method for solublewhey proteins
Nº 5 (2004) Articles Requirements to cheese labeling
Nº 6 (2004) Articles Milk clotting preparations and their standardization
Nº 3 (2005) Articles Situation and development trends in domestic cheesemaking
Nº 5 (2004) Articles About modeling rennet coagulation of milk
Nº 2 (2006) Articles New functional product for prevention of osteoporosis.
Nº 3 (2006) Articles Production and applications of bacteriological concentrates
Nº 5 (2006) Articles Principles of selecting milk clotting enzymes for cheese production
Nº 6 (2006) Articles Processed cheese product Monomah
Nº 5 (2006) Articles Ecological and economical aspects of milk whey processing
Nº 5 (2003) Articles Functional milk products
Nº 4 (2008) Articles Liniya zhizni uchenogo
Nº 5 (2003) Articles Starter culture production: the ways to activizeand stabilize lactic acid process
Nº 6 (2003) Articles AU Russia Research Institute for Cheese and Butter making -60 years of development
Nº 2 (2004) Articles The holiday of VNIIMS
Nº 2 (2004) Articles All about speads
Nº 6 (2003) Articles Butter. Cheese. Situation, problems and trends

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