Pesquisa

Edição
Título
Autores
Nº 5 (2017)
Some aspects of keepability of the packaged cheese
Orlova E., Mordvinova V., Il'ina S.
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 1 (2009)
New natural milk coagulating enzyme preparation of the company Danisco
Shergin A., Shergin A.
PDF
(Rus)
Nº 4 (2017)
Resources of the technologies replacing cheese import
Mordvinova V.
PDF
(Rus)
Nº 2 (2009)
Processed cheese products with functional characteristics
Ostroumova T., Ryapolov A., Leonenko Y., Ostroumova T., Ryapolov A., Leonenko Y.
PDF
(Rus)
Nº 3 (2010)
Effect of Enzyme Compositions on Cheese Proteolysis
Kriger A., Belov A., Kriger A., Belov A.
Nº 1 (2009)
Be acquainted - Imtech Process Solutions company from the Netherlands
PDF
(Rus)
Nº 1 (2015)
Possibilities and prospects of the farmers’ cheese making
Mironenko I.
PDF
(Rus)
Nº 2 (2010)
The effect of calf lipase on cheese ripening
Krieger A., Belov A.
PDF
(Rus)
Nº 4 (2009)
Method of salting the Vodopad cheese
Pribolotnyy A., Pribolotnyi A.
PDF
(Rus)
Nº 5 (2018)
Development of new technologies: Еffect of enzyme compositions on proteolysis in cheese with high second heating temperature
Krieger A., Belov A., Koval A.
PDF
(Rus)
Nº 1 (2019)
Technology of the brine cheese product enriched with vegetable ingridients
Kryuchkova V., Korneichuk K., Skripin P., Belik S.
PDF
(Rus)
Nº 6 (2015)
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y., Mordvinova V.
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 2 (2013)
Technology semi-hard of smoked cheeses
Gavrilova N., Linkevich E.
PDF
(Rus)
Nº 6 (2011)
Existing technologies of the processed cheeses
Dunaev, A., Dunaev A.
Nº 6 (2011)
New normative documents incheese making
Onosovskaya N., Onosovskaya N.
Nº 3 (2018)
Reasons of technological risks at the «Rossiiskii» cheese production
Dunchenko N., Mihailova K.
PDF
(Rus)
Nº 5 (2011)
Organoleptic methods of assessment
Ozhgikhina N., Tetereva L., Ozhgihina N., Tetereva L.
PDF
(Rus)
Nº 3 (2009)
Actual issues of the processed cheese manufacturing
Dunaev A., Dunaev A.
PDF
(Rus)
Nº 1 (2009)
75 years to the cheese Sovetskii
Mayorov A., Maiorov A.
PDF
(Rus)
Nº 6 (2015)
Assessment of risks at the production of the cheese «Rossiiskii»
Dunchenko N., Mikhailova K., Popova A.
PDF
(Rus)
Nº 2 (2010)
New national standard «Processed cheese products. General technical conditions»
Dunaev A., Onosovskaya N., Konovalova T., Vodolazskaya E., Sokolova N.
PDF
(Rus)
Nº 5 (2011)
Quality and keepabilityof the cheese making products:principle factors
Mordvinova V., Mordvinova V.
PDF
(Rus)
Nº 4 (2009)
Situation and prospects of the processed cheese production
Sviridenko Y., Dunaev A., Sviridenko Y., Dunaev A.
PDF
(Rus)
Nº 6 (2018)
Correction of the technological regimes of cheese manufacturing at milk quality changes
Loginov V., Linkevich E., Mayorov A.
PDF
(Rus)
Nº 3 (2015)
The factors effecting quality of the cheese of the «Maasdam» type
Mordvinova V., Sviridenko G.
PDF
(Rus)
Nº 4 (2014)
The International Week of Cheese and Butter Making
Raicheva E.
PDF
(Rus)
Nº 5 (2012)
Biocoating for improving safety and quality of the cheese «Adygeiskii»
Zaharchenko A., Ganina V., Fedotova A., Galkina T.
PDF
(Rus)
Nº 4 (2011)
International Week of Cheese and Butter Making in Uglich
Raicheva E.
PDF
(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.
PDF
(Rus)
Nº 1 (2011)
Improvement of the quality of the«Osetinskii» cheese
Vlasova Z., Tsukgiev B., Vlasova J., Tsugkiev B.
PDF
(Rus)
Nº 1 (2010)
About problems of season production and cheese suitability of milk
Mayorov A., Mironenko I., Baibikova A.
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 2 (2016)
About the role of emulsifiers in improving cheese products quality
Lepilkina O., Smykov I., Loginova I.
PDF
(Rus)
Nº 6 (2012)
Effects of natrium citrate on consistency of soft thermoacid cheese from reconstituted whole milk
Mayorov A., Mironenko I., Mazalevskii V.
PDF
(Rus)
1 - 36 de 36 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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