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
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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
Topnikova, E. V
期
栏目
标题
文件
编号 1 (2019)
Articles
Control of the fat phase of milk products composition to detect their falsification with animal fats
编号 6 (2018)
Articles
Control of the fat phase composition of milk products for detection of their falsification with vegetable fats
编号 4 (2018)
Articles
About quality of milk products samples given for the competition at the International Milk Week
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 2 (2012)
Articles
Methods for determination of the oxidative deterioration in the dairy butter and spreads
编号 4 (2012)
Articles
Annual forum of cheese and butter makers in Uglich
编号 4 (2012)
Articles
Results of the competition of the cheese and butter making products
编号 4 (2012)
Articles
Role of the fat phase and plasma in formation of spreads quality
编号 5 (2012)
Articles
Maintenance of the national range of butter and development of the present day varieties
编号 6 (2012)
Articles
The page of a technologist
编号 1 (2013)
Articles
The page of a technologist
编号 3 (2013)
Articles
Investigation of the fatty acids composition of dairy butter
编号 4 (2013)
Articles
Results of the competition of quality in the Cheese Making and Butter Making Week
编号 4 (2014)
Articles
Actual issues of butter making
编号 6 (2014)
Articles
Some comments on the results of the contest of the products of cheese and butter making at the exhibition «The Golden Autumn - 2014»
编号 1 (2015)
Articles
About standards in butter making under the conditions of introduction of the Technical Regulations of the Customs Union
编号 1 (2015)
Articles
Effects of the equipment on the quality of the dairy butter with traditional composition
编号 3 (2015)
Articles
Vegetable oil has been found in cheese! Is it really so?
编号 3 (2015)
Articles
V.M. Vergelesov - physical chemist of butter making. To the 90 years from the birthday
编号 4 (2015)
Articles
Situation and principle developments of cheese and butter making
编号 4 (2015)
Articles
The butter «Vologodskoe» is the brand of Russia
编号 5 (2015)
Articles
Items of the production of the butter «Buterbrodnoe» in view of the requirements of the TP TC 033/2013
编号 2 (2016)
Articles
Butter of goat milk
编号 2 (2016)
Articles
Fortification of the products of the butter making with functional ingredients
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 3 (2016)
Articles
Labeling of the butter making products in view of the existing requirements
编号 4 (2016)
Articles
Food fibers «Citri-Fi» for spreads with reduced fat levels
编号 6 (2016)
Articles
Some issues of identification of the products of cheese and butter making
编号 1 (2017)
Articles
Some issues of identification of the products of cheese and butter making
编号 1 (2017)
Articles
Effects of oxidation of the fat phase of spreads on their quality during storage
编号 3 (2017)
Articles
Dairy butter of the improved quality grade
编号 3 (2017)
Articles
Methods of the dairy butter falsification
编号 4 (2017)
Articles
The food fibers «Citri-Fi» for spreads with reduced fat levels
编号 5 (2017)
Articles
Role of the arbitration methods in detection of milk products falsification
编号 1 (2018)
Articles
Items of the organic cheese production
编号 1 (2018)
Articles
Dairy butter, spread or the vegetable-dairy butter - what should a consumer choose?
编号 1 (2018)
Articles
Evaluation of the possibility to use the immune-ferment method for detecting dry milk at determination of the composition of raw materials applied for butter-making products
编号 1 (2018)
Articles
Some aspects of the production of dairy butter for baby nutrition
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