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Issue
Title
Authors
No 5 (2017)
Effects of the packaging materials on the quality of the smoked sausage and processed cheese and cheese products
Orlova E.A., Dunaev A.V., Kalabushkin V.V.
PDF
(Rus)
No 4 (2015)
Effects of the melting salts on the microbiological stability and keepability of processed cheese
Sviridenko G.M., Zaharova M.B., Sokolova N.Y.
PDF
(Rus)
No 5 (2017)
Some aspects of keepability of the packaged cheese
Orlova E.A., Mordvinova V.A., Il'ina S.G.
PDF
(Rus)
No 6 (2012)
Quality and keepability of processed cheeses: effects of melting temperatures on the level of microbiological risks
Sviridenko G.M., Shatrova O.A., Zaharova M.B., Sokolova N.Y.
PDF
(Rus)
No 2 (2017)
Effects of the spore microorganisms on the quality and keepability of processed cheese
Babkina N.G.
PDF
(Rus)
No 5 (2012)
Modi ed atmosphere in providing quality of packaged cheeses
Rozdov I.A., Orlova E.A., Bol’shakova E.A.
PDF
(Rus)
No 6 (2016)
Efficiency of slowing down the oxidative processes in the dairy butter with dihydroquercitine
Smirnova O.I., Topnikova E.V., Ivanova I.V., Ostronkov V.S., Kabluchko T.G.
PDF
(Rus)
No 4 (2011)
Principle factors effecting quality and keepability of the dairy butter
Topnikova E.V.
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.M., Zaharova M.B., Babkina N.G.
PDF
(Rus)
No 2 (2010)
Prospects of stabilizers application in the processed cheese manufacturing
Ostroumov L.A., Arhipov A.N.
PDF
(Rus)
No 6 (2016)
Effects of the barrier indices of the polymer packes on quality and keepability of packed cheese
Orlova E.A., Mordvinova V.A., Sviridenko G.M.
PDF
(Rus)
No 1 (2009)
New natural milk coagulating enzyme preparation of the company Danisco
Shergin A.N., Shergin A.N.
PDF
(Rus)
No 5 (2011)
Raw materials and regimes for theirtreatment as a factor of quality andkeepability of butter
Topnikova E.V., Sviridenko G.M., Kustova T.P., Topnikova E.V., Sviridenko G.M., Kustova T.P.
PDF
(Rus)
No 5 (2016)
Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
Sviridenko G.M., Babkina N.G., Zaharova M.B.
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.A., Kalabushkin V.V., Dunaev A.V., Alekseeva E.V.
PDF
(Rus)
No 5 (2011)
Quality and keepabilityof the cheese making products:principle factors
Mordvinova V.A., Mordvinova V.A.
PDF
(Rus)
No 4 (2016)
Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese
Sviridenko G.M., Zaharova M.B., Babkina N.G.
PDF
(Rus)
1 - 17 of 17 Items

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