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
Mordvinova, V 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 5 (2008)
Articles
Improvement of the professional knowledge - pledge of success
编号 6 (2008)
Articles
The page of a technologist
编号 2 (2009)
Articles
Typical program for production control of cheese
编号 2 (2009)
Articles
Soft cheese - it is efficient
编号 2 (2009)
Articles
Issues of standardization at soft cheese manufacturing
编号 6 (2009)
Articles
New national standards in cheese making
编号 2 (2010)
Articles
The page of a technologist
编号 3 (2010)
Articles
Investigation of the Brevibacteriumlines properties.
编号 3 (2010)
Articles
New collection of technological instructions on soft cheeses
编号 4 (2010)
Articles
Technological aspects of cheese products manufacturing
编号 6 (2010)
Articles
Special technological issues of the new slime cheese production
编号 6 (2010)
Articles
New collection of the typicaltechnological instructions on thebrine cheeses manufacturing
编号 4 (2011)
Articles
Situation in the cheese and butter making sector in Russia nowadays
编号 4 (2011)
Articles
Competition of the cheese and butter making products quality
编号 5 (2011)
Articles
Quality and keepabilityof the cheese making products:principle factors
编号 3 (2011)
Articles
Innovative developmentsin the field of cheese making
编号 1 (2012)
Articles
Cheese classi cation and the codes of the General RussianClassi er of Products (OKP)
编号 3 (2011)
Articles
New brine cheese product«Grecheski»
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 2 (2006)
Articles
Effects of technological parameters on the quality of small cheese with high temperature of the second heating.
编号 4 (2008)
Articles
New standardsin the cheese sector
编号 1 (2010)
Articles
«Tilsit» and Tilsiter» - see the difference
编号 1 (2011)
Articles
Special issues of applying calcium chloride of the trade mark «Fudix TM» in the semi-hard cheese production
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