作者的详细信息

Топникова, Елена Васильевна

期 栏目 标题 文件
编号 1 (2019) Articles Control of the fat phase of milk products composition to detect their falsification with animal fats
编号 6 (2018) Articles Control of the fat phase composition of milk products for detection of their falsification with vegetable fats
编号 4 (2018) Articles About quality of milk products samples given for the competition at the International Milk Week
编号 4 (2018) Articles Food fibers «Citri-Fi» for production of spreads with reduced fat content
编号 2 (2018) Articles Study of the properties and stability against oxidation of some fat compositions intended for receiving products with combined fat phase
编号 2 (2009) Articles Trials of the Ester-P emulsifier at spreads manufacturing
编号 5 (2009) Articles Production of cow milk butter in compliance with new documents
编号 5 (2009) Articles Processed cheese - a flavor component for products of buttermaking
编号 6 (2009) Articles Milk forum in Vologda.
编号 5 (2010) Articles Study of the butter pastes technology
编号 6 (2010) Articles Grading evaluationof the dairy butter quality
编号 2 (2011) Articles Functional ingredientsfor the cultured butter«To your health»
编号 4 (2011) Articles Situation in the cheese and butter making sector in Russia nowadays
编号 4 (2011) Articles Competition of the cheese and butter making products quality
编号 4 (2011) Articles Principle factors effecting quality and keepability of the dairy butter
编号 2 (2012) Articles Methods for determination of the oxidative deterioration in the dairy butter and spreads
编号 4 (2012) Articles Annual forum of cheese and butter makers in Uglich
编号 4 (2012) Articles Role of the fat phase and plasma in formation of spreads quality
编号 5 (2012) Articles Maintenance of the national range of butter and development of the present day varieties
编号 3 (2013) Articles Investigation of the fatty acids composition of dairy butter
编号 4 (2013) Articles Results of the competition of quality in the Cheese Making and Butter Making Week
编号 4 (2014) Articles Actual issues of butter making
编号 6 (2014) Articles Some comments on the results of the contest of the products of cheese and butter making at the exhibition «The Golden Autumn - 2014»
编号 1 (2015) Articles About standards in butter making under the conditions of introduction of the Technical Regulations of the Customs Union
编号 1 (2015) Articles Effects of the equipment on the quality of the dairy butter with traditional composition
编号 3 (2015) Articles Vegetable oil has been found in cheese! Is it really so?
编号 4 (2015) Articles Situation and principle developments of cheese and butter making
编号 4 (2015) Articles The butter «Vologodskoe» is the brand of Russia
编号 5 (2015) Articles Items of the production of the butter «Buterbrodnoe» in view of the requirements of the TP TC 033/2013
编号 2 (2016) Articles Butter of goat milk
编号 2 (2016) Articles Fortification of the products of the butter making with functional ingredients
编号 3 (2016) Articles Low fat products of cheese making for dietetic nutrition
编号 3 (2016) Articles Food fibers «Citri-Fi» for low fat spreads
编号 3 (2016) Articles Labeling of the butter making products in view of the existing requirements
编号 4 (2016) Articles Food fibers «Citri-Fi» for spreads with reduced fat levels
编号 6 (2016) Articles Some issues of identification of the products of cheese and butter making
编号 6 (2016) Articles Efficiency of slowing down the oxidative processes in the dairy butter with dihydroquercitine
编号 1 (2017) Articles Some issues of identification of the products of cheese and butter making
编号 1 (2017) Articles Effects of oxidation of the fat phase of spreads on their quality during storage
编号 3 (2017) Articles Dairy butter of the improved quality grade
编号 3 (2017) Articles Methods of the dairy butter falsification
编号 4 (2017) Articles The food fibers «Citri-Fi» for spreads with reduced fat levels
编号 5 (2017) Articles Role of the arbitration methods in detection of milk products falsification
编号 1 (2018) Articles Items of the organic cheese production
编号 1 (2018) Articles Dairy butter, spread or the vegetable-dairy butter - what should a consumer choose?
编号 1 (2018) Articles Evaluation of the possibility to use the immune-ferment method for detecting dry milk at determination of the composition of raw materials applied for butter-making products
编号 1 (2018) Articles Some aspects of the production of dairy butter for baby nutrition
编号 5 (2011) Articles Raw materials and regimes for theirtreatment as a factor of quality andkeepability of butter
编号 1 (2010) Articles Dairy butter consistency as an index of quality
编号 1 (2010) Articles Low fatspreads of improved quality
编号 1 (2011) Articles Butter oil and milk fat in the existingrange of products
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