作者的详细信息

Делицкая, Ирина Николаевна

期 栏目 标题 文件
编号 1 (2019) Articles Perspectives of using complex milk-clotting enzyme preparations for ripening rennet cheeses production
编号 6 (2018) Articles Current market trends of milk-coagulating enzyme preparations
编号 5 (2018) Articles Original technologies of the brine cheese
编号 2 (2018) Articles The temperature of the second heating as a way to regulate syneresis and intensity of the lactic acid process at hard cheese production
编号 1 (2009) Articles Technology of the cheese paste Dauriya
编号 5 (2009) Articles Effects of milk coagulating preparations of animal origin on ripening and quality of bryndza
编号 5 (2009) Articles Effects of stabilizers on the structure of the albumin paste Dauriya
编号 6 (2010) Articles New collection of the typicaltechnological instructions on thebrine cheeses manufacturing
编号 3 (2012) Articles To the item of applying calcium chloride in cheese making
编号 1 (2013) Articles Grated cheeses in the Russian market
编号 1 (2014) Articles And again about cheese varieties or new developments of the All Russian Research Institute of Cheese and Butter Making
编号 2 (2014) Articles Special features of proteolysis in different groups of cheese types
编号 5 (2014) Articles Experience of applying dry bacterial concentrates in the semi-hard cheese manufacturing
编号 5 (2015) Articles Production of the elite cheese in the terms of the Russian cheesemaking
编号 1 (2016) Articles Brine cheese: from the past to the future
编号 6 (2016) Articles Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
编号 6 (2016) Articles The methods to control degree of cheese ripeness
编号 2 (2017) Articles Effects of the way of the milk mixture normalization on the hard cheese quality
编号 3 (2017) Articles Special features of production of cheeses with cheddaring and thermo-mechanical treatment
编号 5 (2017) Articles Special features of salting new type of the hard cheese
编号 3 (2011) Articles New brine cheese product«Grecheski»
编号 1 (2011) Articles Special issues of applying calcium chloride of the trade mark «Fudix TM» in the semi-hard cheese production
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