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No 4 (2004)

Year: 2004
Articles: 20
URL: https://journals.eco-vector.com/2073-4018/issue/view/7249

Articles

Import and export of cheese

Goroshchenko L.G., Goroschenko L.G.

Cheesemaking and buttermaking. 2004;(4):4-7

4-7

(JATS XML)

Situation and trends in cheese production in Altai region

Kustov N.P., Ostroumov L.A., Kustov N.P., Ostroumov L.A.

Cheesemaking and buttermaking. 2004;(4):8-9

8-9

(JATS XML)

Once more about milk coagulating preparations

Dvinskiy B.M., Dvinskii B.M.

Cheesemaking and buttermaking. 2004;(4):10-11

10-11

(JATS XML)

Milk clotting enzymes: criteria-quality and cheese yield

Mayorov A.A., Umanskiy M.S., Maiorov A.A., Umanskii M.S.

Cheesemaking and buttermaking. 2004;(4):12-12

12-12

(JATS XML)

«Shako»: natural milk clotting enzymes

Bushueva I.G., Bushueva I.G.

Cheesemaking and buttermaking. 2004;(4):14-15

14-15

(JATS XML)

Flavours in processed cheese production

Denisova E.A., Denisova E.A.

Cheesemaking and buttermaking. 2004;(4):17-18

17-18

(JATS XML)

«Bogucharmoloko»: we are responsible for quality

- -.

Cheesemaking and buttermaking. 2004;(4):19-20

19-20

(JATS XML)

Rostov processed cheese plant

Bushueva I.G., Bushueva I.G.

Cheesemaking and buttermaking. 2004;(4):20-20

20-20

(JATS XML)

Storage life of the vegetative raw materials improvement

Buyanova I.V., Buyanov O.N., Buyanova I.V., Buyanov O.N.

Cheesemaking and buttermaking. 2004;(4):21-22

21-22

(JATS XML)

GOST 52176 «Products of butter and cheese making. Terms anddefinisions»

Abdullaeva L.V., Abdullaeva L.V.

Cheesemaking and buttermaking. 2004;(4):23-25

23-25

(JATS XML)

About long reservation of spreads

Vyshemirskiy F.A., Sviridenko Y.Y., Smirnova O.I., Levina N.N., Yakovlev V.S., Kulikovskaya T.S., Vasil'kova M.V., Vishemirskii F.A., Sviridenko Y.Y., Smirnova O.I., Levina N.N., Yakovlev V.S., Kulikovskaya T.S., Vasilkova M.V.

Cheesemaking and buttermaking. 2004;(4):27-28

27-28

(JATS XML)

Natural antioxidant for butter

Marchenko V.V., Parfenova T.V., Lentsova L.V., Kushnerova N.F., Marchenko V.V., Parfenova T.V., Lentsova L.V., Kushnerova N.F.

Cheesemaking and buttermaking. 2004;(4):29-30

29-30

(JATS XML)

New equipment for semi hard cheese production

- -.

Cheesemaking and buttermaking. 2004;(4):31-32

31-32

(JATS XML)

Some features of the «Pasta Filata» type cheese production

- -.

Cheesemaking and buttermaking. 2004;(4):33-33

33-33

(JATS XML)

«Alpma» cheesemaking equipment: unique design for moderntechnologies application

Myasnikova L.I., Myasnikova L.I.

Cheesemaking and buttermaking. 2004;(4):34-36

34-36

(JATS XML)

OCB OSKON. Strategy of the development

Russkikh V.M., Russkih V.M.

Cheesemaking and buttermaking. 2004;(4):37-37

37-37

(JATS XML)

Cheddering and factors effecting its duration

Shergin A.N., Lepilkina O.V., Shergina I.A., Shergin A.N., Lepilkina O.V., Shergina I.A.

Cheesemaking and buttermaking. 2004;(4):38-40

38-40

(JATS XML)

News from the Packforum

Rogov G.N., Dobrokhotova T.N., Rogov G.N., Dobrohotova T.N.

Cheesemaking and buttermaking. 2004;(4):41-43

41-43

(JATS XML)

Butter and cheese celebration

Dvinskiy B.M., Dvinskii B.M.

Cheesemaking and buttermaking. 2004;(4):44-46

44-46

(JATS XML)

Travel to far countries...

Bushueva I.G., Bushueva I.G.

Cheesemaking and buttermaking. 2004;(4):48-48

48-48

(JATS XML)

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No 4 (2004)

Articles

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