Pesquisa

Edição
Título
Autores
Nº 2 (2017)
Effects of the spore microorganisms on the quality and keepability of processed cheese
Babkina N.
PDF
(Rus)
Nº 4 (2011)
Principle factors effecting quality and keepability of the dairy butter
Topnikova E.
PDF
(Rus)
Nº 6 (2016)
Methodological items and CTO VNIIMC on the forecasting and preventing of the risks of lowering quality and keepability of the processed cheese
Sviridenko G., Zaharova M., Babkina N.
PDF
(Rus)
Nº 1 (2009)
New natural milk coagulating enzyme preparation of the company Danisco
Shergin A., Shergin A.
PDF
(Rus)
Nº 6 (2016)
Effects of the barrier indices of the polymer packes on quality and keepability of packed cheese
Orlova E., Mordvinova V., Sviridenko G.
PDF
(Rus)
Nº 5 (2018)
Quality of sausage cheese and products containing milk with milk fat replacers (MFR)) produced according to the processed cheese technology
Orlova E., Kalabushkin V., Dunaev A., Alekseeva E.
PDF
(Rus)
Nº 5 (2016)
Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
Sviridenko G., Babkina N., Zaharova M.
PDF
(Rus)
Nº 2 (2019)
Effects of the coli-bacteria on the quality and keepability of cream-raw material for the products of butter making
Sviridenko G., Ivanova N., Zaharova M., Smirnova O.
PDF
(Rus)
Nº 5 (2011)
Raw materials and regimes for theirtreatment as a factor of quality andkeepability of butter
Topnikova E., Sviridenko G., Kustova T., Topnikova E., Sviridenko G., Kustova T.
PDF
(Rus)
Nº 4 (2016)
Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese
Sviridenko G., Zaharova M., Babkina N.
PDF
(Rus)
Nº 5 (2011)
Quality and keepabilityof the cheese making products:principle factors
Mordvinova V., Mordvinova V.
PDF
(Rus)
Nº 4 (2015)
Effects of the melting salts on the microbiological stability and keepability of processed cheese
Sviridenko G., Zaharova M., Sokolova N.
PDF
(Rus)
Nº 5 (2017)
Effects of the packaging materials on the quality of the smoked sausage and processed cheese and cheese products
Orlova E., Dunaev A., Kalabushkin V.
PDF
(Rus)
Nº 6 (2012)
Quality and keepability of processed cheeses: effects of melting temperatures on the level of microbiological risks
Sviridenko G., Shatrova O., Zaharova M., Sokolova N.
PDF
(Rus)
Nº 5 (2017)
Some aspects of keepability of the packaged cheese
Orlova E., Mordvinova V., Il'ina S.
PDF
(Rus)
Nº 5 (2012)
Modi ed atmosphere in providing quality of packaged cheeses
Rozdov I., Orlova E., Bol’shakova E.
PDF
(Rus)
1 - 16 de 16 resultados
Dicas:
  • Palavras-chave são sensíveis a maiúsculas
  • Preposições e conjunções ingleses são ignoradas
  • Busca é feita por todos os palavras-chave (agente AND experimentador) por omissão
  • Use OR para pesquisar um termo exato, ex.: educação OR formação
  • Use parênteses para criar frases complexas, ex.: arquivo de ((revistas OR conferências) NOT teses)
  • Para pesquisar uma frase precisa use aspas duplas, ex.: "investigações científicas"
  • Exclua uma palavra utilizando o sinal - (hífen) ou operador NOT; ex.: concurso-de beleza ou concurso NOT de beleza
  • Use * como caractere-coringa, ex.: científic* recuperará as palavras "científico", "científicos", etc.

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