作者的详细信息

Shergina, I A

期 栏目 标题 文件
编号 2 (2008) Articles New technologies in the field ofcheese making
编号 2 (2008) Articles Cheeses ripening with cheese slimemicroflora participation
编号 6 (2008) Articles Study of milk gels at manufacturing cheese of the «Cottage» type
编号 1 (2009) Articles Technology of the cheese paste Dauriya
编号 5 (2009) Articles Effects of stabilizers on the structure of the albumin paste Dauriya
编号 3 (2004) Articles New features in the technology of native blue cheeses production
编号 4 (2004) Articles Cheddering and factors effecting its duration
编号 5 (2004) Articles Effect of lysozyme on cheese quality
编号 5 (2004) Articles Cheeses with high temperature of second heating
编号 1 (2005) Articles Structural and mechanical characteristics of cheese massin the course of storage
编号 5 (2004) Articles Some special features of the technology for cheeses with vegetable oils
编号 6 (2004) Articles Stabilizers for cheese paste
编号 2 (2005) Articles Effect of lysocime on the lactococci growth in cheese
编号 2 (2006) Articles Effects of technological parameters on the quality of small cheese with high temperature of the second heating.
编号 2 (2006) Articles New functional product for prevention of osteoporosis.
编号 4 (2006) Articles Outlook for enlargement of cheese varieties in Russia
编号 5 (2006) Articles Some special aspects of biotechnology and manufacturing of cheeses with moulds microflora spread through the cheese mass
编号 4 (2008) Articles Classification and peculiarities of the soft cheese production
编号 4 (2008) Articles Cheeses with stained curd
编号 1 (2003) Articles Dry milk components
编号 1 (2011) Articles «Parmesan» is the head for everything
编号 1 (2003) Articles Exhibition «Butter. Cheese$2002»
编号 2 (2003) Articles Determination of the possibility to use milk powderfor cheese production
编号 6 (2003) Articles Cheesemaking departament
编号 6 (2003) Articles Butter. Cheese. Situation, problems and trends
编号 2 (2004) Articles Cheese production with chedderization and thermomechanicaltreatment of cheese mass
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