Pesquisa

Pesquisa em todas as categorias
Filtros suplementares
Palavras chave	Remover

Pesquisa nas categorias
Autores
Título
Resumo
Texto integral
Pesquisar em PDF
Arquivos suplementares
Data da publicação
de
a
Termos
Áreas de conhecimento
Método
Onde e quando
Todos os campos dos termos indexados

Edição

Título

Autores

Nº 1 (2014)

And again about cheese varieties or new developments of the All Russian Research Institute of Cheese and Butter Making

Sviridenko Y., Mordvinova V., Delitskaya I.

(Rus)

Nº 1 (2009)

Be acquainted - Imtech Process Solutions company from the Netherlands

(Rus)

Nº 5 (2014)

Packaging polimere materials with antimicrobial and antioxidant properties

Snejko A., Fofanova E., Uzdenskii V., Strahova P., Ramanauskas P., Galginaite L.

(Rus)

Nº 3 (2014)

The VI International Salon of Cheese

Raicheva E.

(Rus)

Nº 6 (2009)

Effects of brine on structural properties of semi-hard cheeses

Ostroukhova I., Ostrouhova I., Ostrouhov D., Ostroukhov D.

(Rus)

Nº 5 (2015)

Production of the elite cheese in the terms of the Russian cheesemaking

Delitskaya I., Mordvinova V.

(Rus)

Nº 2 (2011)

The branch target program «Development of cheese and butter making in Russia for the period 2011-2013»

Sviridenko Y., Ozhgikhina N., Sviridenko Y., Ojgihina N.

(Rus)

Nº 4 (2015)

Situation and principle developments of cheese and butter making

Sviridenko Y., Topnikova E.

(Rus)

Nº 2 (2012)

Draft new national standards on the methods to control butter and cheese making products

Onosovskaya N.

(Rus)

Nº 4 (2014)

The International Week of Cheese and Butter Making

Raicheva E.

(Rus)

Nº 4 (2012)

Results of the competition of the cheese and butter making products

Topnikova E., Mordvinova V.

(Rus)

Nº 4 (2011)

International Week of Cheese and Butter Making in Uglich

Raicheva E.

(Rus)

Nº 2 (2012)

Cheese preferences of the Russian people

Rybalova T.

(Rus)

Nº 1 (2011)

Automated production of cheese inthe cheese making machine «TheCheeseMaker»: experience of theDutch cheese makers

Bom V., Boom W.

(Rus)

Nº 6 (2009)

Cheeses salting. What's new?

Ostrouhova I., Ostrouhov D., Ostroukhova I., Ostroukhov D.

(Rus)

Nº 4 (2018)

Present day trends in the equipment for cheese forming and pressing

Loginov V., Mayorov A.

(Rus)

Nº 2 (2010)

Ultra-filtration - revolution in the soft cheese manufacturing

Ostrouhov D.

(Rus)

Nº 6 (2009)

New national standards in cheese making

Mordvinova V., Mordvinova V.

(Rus)

Nº 1 (2015)

Possibilities and prospects of the farmers’ cheese making

Mironenko I.

(Rus)

Nº 4 (2014)

History is created by people (to the 70th anniversary of the All-Russian Research Institute of Cheese and Butter Making)

Sviridenko Y., Mordvinova V.

(Rus)

Nº 2 (2013)

The Fifth International Cheese Salon

Raicheva E.

(Rus)

Nº 3 (2012)

International Cheese Saloon

Raicheva E.

(Rus)

Nº 6 (2011)

New normative documents incheese making

Onosovskaya N., Onosovskaya N.

Nº 4 (2016)

Bacterial starters for cheese production

Sorokina N., Kuraeva E., Kucherenko I.

(Rus)

Nº 5 (2015)

Cheese classic is packed in the «Amivac CH-B-7»

Smirnov V.

(Rus)

Nº 4 (2012)

The company «BK Giulini» («KS Vityaz») - 10 years in the Altai region

Tsvetkov I., Babkina N.

(Rus)

Nº 4 (2011)

Hard guarantees to the hard cheese

Ischakov R.

(Rus)

Nº 2 (2011)

Development of cheese making in the Republic Mariy El

Khlopov A., Pogozheva N., Hlopov A., Pogojeva N.

(Rus)

Nº 4 (2010)

Dairy traditions and innovations in Italy

Evdokimov I., Evdokimov I.

(Rus)

Nº 1 (2011)

«Parmesan» is the head for everything

Shergina I., Shergina I.

(Rus)

Nº 1 (2017)

The school of a cheese maker. Selfsplitting in cheese making: analysis of reasons

Mayorov A.

(Rus)

Nº 6 (2013)

Existing technologies of disinfection in cheese making-from problems to solutions

Efimov K., Dityuk A., Bogdanov A., Snejko A., Fedorova L., Chernyavskii I.

(Rus)

Nº 4 (2013)

Innovative technologies and ecological safety of cheese making

(Rus)

Nº 5 (2012)

Role of starter cultures in preserving special properties of the national products of cheese making

Sorokina N.

(Rus)

Nº 1 (2010)

Production line based on the «Cheesemaker®»: Dutch quality cheese manufacturedin Russia

Boom W.

(Rus)

Nº 5 (2011)

New starter culturesfor the existing Russian cheese making

(Rus)

Nº 1 (2017)

Some issues of identification of the products of cheese and butter making

Topnikova E.

(Rus)

Nº 6 (2014)

Study of the impacts of the starter cultures composition on the physical-chemical properties in the biotechnology of cheese making

Ramanauskas R.

(Rus)

Nº 1 (2014)

«Sarmich» — a leading cheese making plant of Russia

Raicheva E.

(Rus)

Nº 4 (2012)

A new page in the chronicle of cheese making in Altai

Shchetinin M., Solov’eva N.

(Rus)

Nº 3 (2012)

International conference in Paris: the present and the future of cheese making

Raicheva E.

(Rus)

Nº 1 (2009)

75 years to the cheese Sovetskii

Mayorov A., Maiorov A.

(Rus)

Nº 1 (2012)

Application of the starter cultures Lyofast for extendingcheese varieties

Tsvetkov I., Toloknova I., Babkina N., Tsvetkov I., Toloknova I., Babkina N.

(Rus)

Nº 5 (2011)

Quality and keepabilityof the cheese making products:principle factors

Mordvinova V., Mordvinova V.

(Rus)

Nº 5 (2013)

Restoration of traditions in the Education Union

Solov’eva N., Lyadova S.

(Rus)

Nº 4 (2012)

New developments of the Siberian Research Institute of Cheese Making

Mayorov A.

(Rus)

Nº 4 (2011)

Nanotechnological provision of the wastelesscycle of a cheese making plant

Ramanauskas R., Gal'ginaitite L.

(Rus)

Nº 6 (2018)

Testing of phage resistance of the bacterial starters’ compositions and concentrates intended for cheese making

Tkachenko V., Odegov N., Dorofeyev R., Volokitina E.

(Rus)

Nº 1 (2010)

From the history of the All Russian Research Institute of Cheese and ButterMaking

Vyshemirskii F.

(Rus)

Nº 1 (2011)

They have been united by Italy

Bushueva I., Bushueva I.

(Rus)

Nº 5 (2011)

Development of the cheese makingscience in Russia (the second halfof the XX century)

Ostroumov L., Ostroumov L.

(Rus)

Nº 6 (2017)

Usage of the HACCP principles in the organization of the starter cultures application in cheese making

Sorokina N., Kucherenko I., Kuraeva E.

(Rus)

Nº 6 (2016)

Some issues of identification of the products of cheese and butter making

Topnikova E.

(Rus)

Nº 2 (2015)

Application of the phospholipase A1 in cheese making

Veziryan A., Anisimov S., Evdokimov I., Veziryan V., Karychev R., Kelyashova Y.

(Rus)

Nº 1 (2014)

The world cheese market

Rybalova T.

(Rus)

Nº 5 (2012)

Hygiene items in modern cheese making

Hanumyam A.

(Rus)

Nº 4 (2011)

Development of the science about cheese making in Russia (the second part of the XX century)

Ostroumov L.

(Rus)

Nº 2 (2011)

Protein - an important component of the cheese making products

Tetereva L., Tetereva L.

(Rus)

Nº 6 (2010)

70 years to the Uglich experimental biofactory

Sorokina N., Sorokina N.

(Rus)

Nº 1 (2011)

Whey separator

Eliseev O., Eliseev O.

(Rus)

Nº 6 (2014)

Innovative replacing import technologies of natural cheese

Sviridenko Y., Mordvinova V.

(Rus)

Nº 5 (2014)

Cheese making in Belarus

Rybalova T.

(Rus)

Nº 3 (2012)

Problems of the Russian cheese making. Maintenance of traditions and development of national brands

Sviridenko Y., Mordvinova V.

(Rus)

Nº 4 (2011)

Before the cheese countersof Rome

Dvinskii B.

(Rus)

Nº 3 (2009)

Aims of fillers application in the products of cheese making sector

Musina O., Musina O.

(Rus)

Nº 1 (2012)

Premium Pack - Premium CheeseSomething new in the package for cheeseripening

(Rus)

Nº 5 (2011)

Innovative packaging solutions fromthe «Multivac»

Lebedeva A., Lebedeva A.

(Rus)

Nº 2 (2015)

Non-industrial manufacturing of cheese

Mayorov A.

(Rus)

Nº 6 (2014)

Some comments on the results of the contest of the products of cheese and butter making at the exhibition «The Golden Autumn - 2014»

Fedotova O., Smirnova J., Sokolova O., Myalenko D., Topnikova E., Mordvinova V.

(Rus)

Nº 6 (2013)

Cheese making of Ireland

Rybalova T.

(Rus)

Nº 3 (2012)

To the item of applying calcium chloride in cheese making

Mordvinova V., Delitskaya I., Tetereva I.

(Rus)

Nº 4 (2011)

Cheese market in the USA.

Rybalova T.

(Rus)

Nº 2 (2011)

Cheese making of Russia: results of the «zeroes»

Dvinskiy B., Dvinskii B.

(Rus)

Nº 1 (2009)

Quality standards in the cheese making in Russia and Chinese People's Republic: characteristics and prospects for integration

Jia Z., Cheng L., Ostroumov L., Prosekov A., Zheleznov A., Smirnova I., Jia Z., Cheng L., Ostroumov L., Prosekov A., Jeleznov A., Smirnova I.

(Rus)

Nº 6 (2011)

Development of the science aboutcheese making in Russia (the secondpart of the XX century)

Ostroumov L., Ostroumov L.

Nº 3 (2015)

Requirements to the raw milk for cheese making

Sviridenko G., Mordvinova V.

(Rus)

Nº 6 (2014)

Microbiological safety at dairy farms with the preparation «Biopag»

Efimov K., Dityuk A., Bogdanov A., Malgin I., Snejko A., Fedorova L.

(Rus)

Nº 1 (2014)

Bassine — the system from the company ALPMA: flexible solution for continuous curds production for soft and white cheese

Bekturova R., Polner M.

(Rus)

Nº 4 (2012)

Annual forum of cheese and butter makers in Uglich

Mordvinova V., Topnikova E., Semova E., Raicheva E.

(Rus)

Nº 3 (2012)

Prospects of using nanomaterials in the manufacturing of cheese products

Smykov I.

(Rus)

Nº 4 (2011)

Situation in the cheese and butter making sector in Russia nowadays

Sviridenko Y., Topnikova E., Mordvinova V., Dunaev A.

(Rus)

Nº 2 (2011)

The Russian cheese market in 2010. Foreign countries again «have given support»…

Rybalova T., Rybalova T.

(Rus)

Nº 5 (2009)

Retrospective analysis of the combined products tailoring in the domestic cheese making

Musina O., Musina O.

(Rus)

Nº 1 (2012)

The cheeses of Normandy

Raycheva E., Raicheva E.

(Rus)

1 - 84 de 84 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.

Nome de usuário
Senha
Lembrar usuário

Esqueceu a senha?	Cadastro

Nome de usuário
Senha
Lembrar usuário

Esqueceu a senha?	Cadastro

Pesquisa

Filtros suplementares

Pesquisa nas categorias

Data da publicação

Termos

Este site utiliza cookies