Pesquisa

Edição
Título
Autores
Nº 2 (2016)
About the role of emulsifiers in improving cheese products quality
Lepilkina O., Smykov I., Loginova I.
PDF
(Rus)
Nº 4 (2013)
Hermetic packaging of the dairy butter: effects on quality indices at storage in refrigerators
Gaplevskaya N., Serpunina L.
PDF
(Rus)
Nº 4 (2018)
Formation of the organoleptic properties of cheese and control of cheese ripening process
Belov A., Kriger A., Koval’ A., Miklishannskii V.
PDF
(Rus)
Nº 1 (2011)
Special issues of applying calcium chloride of the trade mark «Fudix TM» in the semi-hard cheese production
Mordvinova V., Delitskaya I., Manuylov S., Mordvinova V., Delitskaya I., Manuilov S.
PDF
(Rus)
Nº 5 (2015)
Problems of cheese classification in the commodity turnover
Mayorov A., Surai N.
PDF
(Rus)
Nº 1 (2013)
Grated cheeses in the Russian market
Mordvinova V., Delitskaya I.
PDF
(Rus)
Nº 5 (2018)
Original technologies of the brine cheese
Mordvinova V., Delitskaya I.
PDF
(Rus)
Nº 1 (2010)
«Tilsit» and Tilsiter» - see the difference
Mordvinova V.
PDF
(Rus)
Nº 4 (2015)
Quality of the hard rennet cheese and technological properties of milk depending on cows feeding
Savina I.
PDF
(Rus)
Nº 5 (2012)
Impacts of functional food supplements on quality of spreads used for sandwiches
Karavaeva E., Vyshemirskii F., Dunaev A., Pirogova E.
PDF
(Rus)
Nº 5 (2018)
Identification and consumer properties of the hard cheese realized in Irkutsk
Svyatkina L., Andrukhova V.
PDF
(Rus)
Nº 5 (2011)
Organoleptic methods of assessment
Ozhgikhina N., Tetereva L., Ozhgihina N., Tetereva L.
PDF
(Rus)
Nº 4 (2014)
Assessment of quality and grades of the dairy butter
Vyshemirskii F.
PDF
(Rus)
Nº 2 (2012)
Special features of formation of the organoleptic indices of cheese products
Mordvinova V., Lepilkina O., Ostrouhova I., Samoilov A.
PDF
(Rus)
Nº 6 (2018)
Special features of cheese ripening with cheese slime microflora
Mordvinova V., Ostrouhova I., Sviridenko G.
PDF
(Rus)
Nº 5 (2017)
Special features of salting new type of the hard cheese
Delitskaya I., Mordvinova V.
PDF
(Rus)
Nº 4 (2014)
Free fat in cheese and cheese products
Lepilkina O., Smykov I., Loginova I.
PDF
(Rus)
Nº 5 (2010)
Organoleptic evaluation of the milk containing products
Ojgihina N., Tetereva L., zhgikhina N., Tetereva L.
PDF
(Rus)
Nº 1 (2019)
Special issues of the fermented cheese production
Mordvinova V., Ostrouhova I., Ostrouhov D., Il'ina S.
PDF
(Rus)
Nº 2 (2017)
Dependence of the processed cheese quality on the selected regimes of smoking
Kalabushkin V., Dunaev A., Alekseeva E.
PDF
(Rus)
Nº 3 (2014)
Role of the sensor evaluation in improvement of the milk products research objectivity
Ojgihina N., Tetereva L.
PDF
(Rus)
Nº 5 (2009)
Role of the organoleptic evaluation in assessing milk products quality
Ozhgikhina N., Tetereva L., Ojgihina N., Tetereva L.
PDF
(Rus)
Nº 2 (2019)
Assessment of the organoleptic indices of the product containing more than 50 % of milk fat substitute in the fat phase and produced by the processed cheese technology
Ivanilova I.
PDF
(Rus)
Nº 2 (2017)
Effects of the way of the milk mixture normalization on the hard cheese quality
Delitskaya I., Mordvinova V., Lepilkina O., Myagkonosov D.
PDF
(Rus)
Nº 3 (2014)
Expertise of soft cheeses with the white mould on the surface
Denisova M., Denisov S.
PDF
(Rus)
Nº 2 (2009)
Issues of standardization at soft cheese manufacturing
Mordvinova V., Ostroukhova I., Onosovskaya N., Mordvinova V., Ostrouhiva I., Onosovskaya N.
PDF
(Rus)
Nº 6 (2016)
Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
Tetereva L., Mordvinova V., Onosovskaya N., Lepilkina O., Delitskaya I.
PDF
(Rus)
Nº 2 (2014)
Development of stabilization mixture for melting of curd raw materials in the production of pasty fused cheese products
Lupinskaya S., Chechko S.
PDF
(Rus)
Nº 1 (2009)
Effects of milk clotting preparation on cheese organoleptic indices
Belov A., Koval' A., Avdanina E., El'chaninov V., Belov A., Koval' A., Avdanina E., El'chaninov V.
PDF
(Rus)
1 - 29 de 29 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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