Cheesemaking and buttermaking
ISSN 2073-4018 (Print)
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butter making
cheese
cheese making
cheese product
cheese products
curds
dairy butter
equipment
export
import
keepability
milk
milk products
packaging
processed cheese
production
quality
ripening
soft cheese
spreads
technology
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butter making
cheese
cheese making
cheese product
cheese products
curds
dairy butter
equipment
export
import
keepability
milk
milk products
packaging
processed cheese
production
quality
ripening
soft cheese
spreads
technology
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作者的详细信息
作者的详细信息
Pirogova, E. N
期
栏目
标题
文件
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 4 (2012)
Articles
Role of the fat phase and plasma in formation of spreads quality
编号 5 (2012)
Articles
Impacts of functional food supplements on quality of spreads used for sandwiches
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 4 (2016)
Articles
Food fibers «Citri-Fi» for spreads with reduced fat levels
编号 1 (2017)
Articles
Effects of oxidation of the fat phase of spreads on their quality during storage
编号 4 (2017)
Articles
The food fibers «Citri-Fi» for spreads with reduced fat levels
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