作者的详细信息

Вышемирский, Франц Адамович

期 栏目 标题 文件
编号 2 (2019) Articles Dairy butter as a food product
编号 2 (2018) Articles From the history of the Russian method of the dairy butter manufacturing
编号 1 (2009) Articles Competition of the professional skill of the butter makers from Vologda
编号 2 (2009) Articles To the 170th anniversary of N.V. Vereshchagin birth date
编号 3 (2009) Articles Dairy butter packaging: conformity with requirements of the Technical Regulation
编号 5 (2009) Articles Sour cream butter of increased taxotrophicity
编号 5 (2009) Articles Combined material based on aluminium foil for dairy butter
编号 5 (2009) Articles Effects of storage regimes on the sweet butter taste
编号 6 (2009) Articles Effect of cream heat treatment on taste of sweet cream butter
编号 2 (2010) Articles Effects of the production method on formation of sweet butter flavor
编号 2 (2010) Articles From the history of butter making
编号 4 (2010) Articles Existing range of the dairy butter
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 2 (2011) Articles Products of butter making in thelight of science about healthynutrition
编号 3 (2012) Articles «Cows» butter in modern nutrition
编号 5 (2012) Articles Role of the dairy butter components in formation of its structure and quality
编号 5 (2012) Articles Impacts of functional food supplements on quality of spreads used for sandwiches
编号 6 (2012) Articles Principle classi cation of the dairy butter production methods
编号 1 (2013) Articles Known and unknown thins about the «Vologodskoe» dairy butter
编号 3 (2013) Articles Physical structure and consistency of the dairy butter
编号 4 (2013) Articles Cream-raw material for receiving butter from cow milk
编号 1 (2014) Articles Thermo - vacuum treatment of cream in butter making
编号 2 (2014) Articles Efficiency of application of various components of cream at different methods of the dairy butter manufacturing
编号 4 (2014) Articles Assessment of quality and grades of the dairy butter
编号 5 (2014) Articles Food value and taste of the dairy butter The farther of the Russian dairying
编号 6 (2014) Articles Spreads in present day nutrition
编号 4 (2015) Articles The butter «Vologodskoe» is the brand of Russia
编号 5 (2015) Articles The encyclopedia of butter making
编号 6 (2015) Articles Packaging of the dairy butter as a factor to prevent butter falsification
编号 1 (2016) Articles THE SCHOOL OF BUTTER MAKER Packaging of the dairy butter as a factor to prevent butter falsification
编号 6 (2016) Articles Universality of the Russian method of the dairy butter production
编号 2 (2017) Articles Universality of the Russian method of the dairy butter production
编号 3 (2017) Articles Keepability of the dairy butter produced by the Russian and classic methods
编号 4 (2017) Articles Keepability of the dairy butter produced by the Russian and classic methods
编号 1 (2018) Articles Canned dairy butter in Russia
编号 1 (2010) Articles Dairy butter consistency as an index of quality
编号 1 (2010) Articles From the history of the All Russian Research Institute of Cheese and ButterMaking
编号 1 (2011) Articles Butter oil and milk fat in the existingrange of products
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