作者的详细信息

Topnikova, E V

期 栏目 标题 文件
编号 3 (2008) Articles Testing of the «Palsgaard» emulsifiers at spreads manufacturing
编号 3 (2008) Articles Dairy butter and spreads with flavor components
编号 5 (2008) Articles Study of the cultured butter technology
编号 6 (2008) Articles Question - answer
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 4 (2010) Articles International scientific-practical conference in Uglich
编号 4 (2010) Articles Manufacturing of the products containing milk in Russia
编号 4 (2010) Articles Existing requirements to milk fat replacers
编号 4 (2010) Articles Existing range of the dairy butter
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 Principle factors effecting quality and keepability of the dairy butter
编号 5 (2011) Articles Raw materials and regimes for theirtreatment as a factor of quality andkeepability of butter
编号 3 (2005) Articles System for providing microbiological safety and quality of spreads
编号 2 (2005) Articles Electronic microscope stady of low fat dairy butter
编号 3 (2006) Articles Low fat butter and its analogues
编号 3 (2006) Articles Home emulsifiers for low fat butter and spreads manufacturing
编号 5 (2006) Articles Role of emulsifiers and stabilizers in butter churning and formation of the low fat butter structure
编号 6 (2005) Articles Varieties of dairy butter with flavours
编号 2 (2003) Articles Emulsifiers for dairy and combinated butters
编号 6 (2005) Articles The butter «Zakusochnoe»
编号 1 (2003) Articles Cream reservation and its quality
编号 1 (2003) Articles Exhibition «Butter. Cheese$2002»
编号 4 (2003) Articles Branch standard on raw cream
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 4 (2008) Articles About rational applicationsof flavors in spreads manufacturing
编号 3 (2003) Articles Antioxidants and preservatives effect on the dairy butter quality
编号 1 (2011) Articles Butter oil and milk fat in the existingrange of products
编号 6 (2003) Articles Butter. Cheese. Situation, problems and trends
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