作者的详细信息

Свириденко, Юрий Яковлевич

期 栏目 标题 文件
编号 1 (2009) Articles Technology of the cheese paste Dauriya
编号 2 (2009) Articles To the 170th anniversary of N.V. Vereshchagin birth date
编号 4 (2009) Articles Situation and prospects of the processed cheese production
编号 5 (2009) Articles Effects of stabilizers on the structure of the albumin paste Dauriya
编号 6 (2009) Articles Milk forum in Vologda.
编号 4 (2010) Articles Manufacturing of the products containing milk in Russia
编号 6 (2010) Articles Grading evaluationof the dairy butter quality
编号 2 (2011) Articles The branch target program «Development of cheese and butter making in Russia for the period 2011-2013»
编号 4 (2011) Articles Situation in the cheese and butter making sector in Russia nowadays
编号 3 (2012) Articles Problems of the Russian cheese making. Maintenance of traditions and development of national brands
编号 5 (2012) Articles Role of the dairy butter components in formation of its structure and quality
编号 3 (2013) Articles Secondary milk raw materials as an efficient resource for receiving cheese and butter making products
编号 6 (2013) Articles Russian cheese making
编号 6 (2013) Articles Improvement of the milk whey products competitiveness
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 4 (2014) Articles Scientific provision of the manufacturing of the competitive products of cheese and butter making
编号 4 (2014) Articles History is created by people (to the 70th anniversary of the All-Russian Research Institute of Cheese and Butter Making)
编号 5 (2014) Articles Key ways to reduce losses in the cheese making sector
编号 6 (2014) Articles Innovative replacing import technologies of natural cheese
编号 2 (2015) Articles Technologies of the milk whey products replacing import
编号 4 (2015) Articles Situation and principle developments of cheese and butter making
编号 6 (2015) Articles Is it possible to make cheese like the Swiss one in Russia?
编号 3 (2016) Articles Perspective technology to manage cheese ripening by the biotechnology methods
编号 5 (2017) Articles The system for traceability of microbiological risks effecting quality and keepability of processed cheese
编号 6 (2017) Articles The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing
编号 6 (2017) Articles Production of the liquid complex enzyme preparations using membrane methods
编号 1 (2018) Articles Items of the organic cheese production
编号 3 (2011) Articles Innovative developmentsin the field of cheese making
编号 3 (2011) Articles Liquid rennet:application at cheeseproduction
编号 5 (2011) Articles Gel-filtration method for solublewhey proteins
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