作者的详细信息

Vyshemirskiy, F A

期	栏目	标题	文件
编号 4 (2004)	Articles	About long reservation of spreads
编号 3 (2004)	Articles	Dedicated to the 100 years of P.R.Nikulichev
编号 5 (2004)	Articles	«Butter and butter paste from cow milk» - new national standard
编号 5 (2004)	Articles	Dairy butter production by high fat cream transforming
编号 3 (2005)	Articles	Efficiency of dairy butter and spreads production
编号 2 (2006)	Articles	His majesty parchment
编号 1 (2006)	Articles	Butter from cow milk. Standardization and terminology
编号 1 (2006)	Articles	Butter from cream
编号 3 (2006)	Articles	What does cow milk butter consist of?
编号 5 (2005)	Articles	Effect of tocopherols on spreads storage ability
编号 6 (2005)	Articles	Varieties of dairy butter with flavours
编号 6 (2005)	Articles	The butter «Zakusochnoe»
编号 1 (2003)	Articles	Exhibition «Butter. Cheese$2002»
编号 4 (2003)	Articles	New technology for cheese butter production
编号 4 (2003)	Articles	Branch standard on raw cream
编号 3 (2003)	Articles	Keepability of the dairy butter: temperature factor
编号 3 (2003)	Articles	Antioxidants and preservatives effect on the dairy butter quality
编号 3 (2003)	Articles	Effect of packaging materials of the dairy butter quality
编号 6 (2003)	Articles	Buttermaking departament
编号 2 (2004)	Articles	All about speads
编号 5 (2003)	Articles	Keepability of the butteroil
编号 1 (2004)	Articles	Trends in the Russian buttermaking
编号 6 (2003)	Articles	Butter. Cheese. Situation, problems and trends