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
technology
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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
Lepilkina, O V
期
栏目
标题
文件
编号 1 (2008)
Articles
Gel formation in cheese productsbased on milk powder and vegetableoils
编号 2 (2008)
Articles
New technologies in the field ofcheese making
编号 5 (2008)
Articles
Rheological properties of fats and their impacts on cheese technology
编号 6 (2008)
Articles
Special issues in manufacturing of cheese products with vegetable oils
编号 1 (2009)
Articles
Methods for analysis of fat phase of the products containing vegetable oils
编号 3 (2009)
Articles
Freezing, storage and defrosting of raw materials for processed cheese manufacture.
编号 4 (2010)
Articles
Technological aspects of cheese products manufacturing
编号 4 (2010)
Articles
Food value of cheese products with vegetable oils
编号 6 (2010)
Articles
Physical-chemical aspects of the poly-component products of cheese making
编号 5 (2011)
Articles
Methods for detectingfalsification of the fat phaseof the products
编号 3 (2011)
Articles
Cheese suitable propertiesof milk powder
编号 4 (2004)
Articles
Cheddering and factors effecting its duration
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 6 (2005)
Articles
Falsification of milk composition and cheese and buttermaking products: methods of control
编号 5 (2005)
Articles
Vegetable proteins isolates in composition for processed cheeseproduct
编号 4 (2006)
Articles
To the problem of the methods of cheese consistency evaluation
编号 3 (2003)
Articles
Cooling of the melted processed cheeses
编号 1 (2004)
Articles
New documentation for processed cheeses 17
编号 6 (2003)
Articles
Physical chemystry departament
编号 2 (2004)
Articles
Cheese production with chedderization and thermomechanicaltreatment of cheese mass
编号 6 (2003)
Articles
Rheological properties of processed cheeses
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