作者的详细信息

Perfil'ev, G D

期 栏目 标题 文件
编号 2 (2008) Articles Cheeses ripening with cheese slimemicroflora participation
编号 5 (2008) Articles Theoretical grounds of cheese salting
编号 5 (2008) Articles Study of the cultured butter technology
编号 1 (2009) Articles Microbiological state of brine
编号 1 (2009) Articles Technology of the cheese paste Dauriya
编号 2 (2009) Articles Monospecies bacterial concentrates for cheese making
编号 3 (2009) Articles Freezing, storage and defrosting of raw materials for processed cheese manufacture.
编号 3 (2010) Articles Investigation of the Brevibacteriumlines properties.
编号 6 (2010) Articles Special technological issues of the new slime cheese production
编号 3 (2004) Articles Microbiology and biotechnology of milk raw material processing
编号 5 (2004) Articles Cheeses with high temperature of second heating
编号 6 (2004) Articles Microbiological evaluation of raw materials used for processedcheese manufacturing
编号 5 (2004) Articles Innovation technologies for processed cheese
编号 3 (2006) Articles Production and applications of bacteriological concentrates
编号 5 (2006) Articles Some special aspects of biotechnology and manufacturing of cheeses with moulds microflora spread through the cheese mass
编号 2 (2003) Articles Taste and aroma additives for processed cheeses
编号 3 (2003) Articles Antioxidants and preservatives effect on the dairy butter quality
编号 5 (2003) Articles Effect of propionic bacteria on the milk products flavor
编号 5 (2003) Articles Starter culture production: the ways to activizeand stabilize lactic acid process
编号 6 (2003) Articles Microbiology depatrament
编号 6 (2003) Articles Butter. Cheese. Situation, problems and trends
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