作者的详细信息

Sviridenko, G. M

期 栏目 标题 文件
编号 2 (2019) Articles To the item of taste formation in the cheese with white mould
编号 2 (2019) Articles Effects of the coli-bacteria on the quality and keepability of cream-raw material for the products of butter making
编号 6 (2018) Articles Special features of cheese ripening with cheese slime microflora
编号 6 (2012) Articles Quality and keepability of processed cheeses: effects of melting temperatures on the level of microbiological risks
编号 4 (2014) Articles Requirements to the bacterial starters for fermented milk products manufacturing
编号 5 (2014) Articles Experience of applying dry bacterial concentrates in the semi-hard cheese manufacturing
编号 3 (2015) Articles Requirements to the raw milk for cheese making
编号 3 (2015) Articles The factors effecting quality of the cheese of the «Maasdam» type
编号 4 (2015) Articles Effects of the melting salts on the microbiological stability and keepability of processed cheese
编号 4 (2016) Articles Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese
编号 5 (2016) Articles Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
编号 6 (2016) Articles Effects of the barrier indices of the polymer packes on quality and keepability of packed cheese
编号 6 (2016) Articles Methodological items and CTO VNIIMC on the forecasting and preventing of the risks of lowering quality and keepability of the processed cheese
编号 5 (2017) Articles The system for traceability of microbiological risks effecting quality and keepability of processed cheese
编号 6 (2017) Articles The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing
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