作者的详细信息

Sviridenko, Yu Ya

期 栏目 标题 文件
编号 1 (2008) Articles New national standards. Developments of the All-Russia Research Institute of the Cheese and Butter Industries (VNIIMS)
编号 6 (2008) Articles Method for assessing cheese suitabilityof milk by rennet test
编号 6 (2008) Articles Effects of vacuum methodand packaging regimeson the quality of soft and pickledcheeses
编号 6 (2008) Articles Question - answer
编号 1 (2009) Articles Technology of the cheese paste Dauriya
编号 4 (2009) Articles Situation and prospects of the processed cheese production
编号 5 (2009) Articles Effects of stabilizers on the structure of the albumin paste Dauriya
编号 4 (2010) Articles Manufacturing of the products containing milk in Russia
编号 6 (2010) Articles Grading evaluationof the dairy butter quality
编号 2 (2011) Articles The branch target program «Development of cheese and butter making in Russia for the period 2011-2013»
编号 4 (2011) Articles Situation in the cheese and butter making sector in Russia nowadays
编号 3 (2011) Articles Innovative developmentsin the field of cheese making
编号 4 (2004) Articles About long reservation of spreads
编号 3 (2011) Articles Liquid rennet:application at cheeseproduction
编号 5 (2011) Articles Gel-filtration method for solublewhey proteins
编号 5 (2004) Articles Requirements to cheese labeling
编号 6 (2004) Articles Milk clotting preparations and their standardization
编号 3 (2005) Articles Situation and development trends in domestic cheesemaking
编号 5 (2004) Articles About modeling rennet coagulation of milk
编号 2 (2006) Articles New functional product for prevention of osteoporosis.
编号 3 (2006) Articles Production and applications of bacteriological concentrates
编号 5 (2006) Articles Principles of selecting milk clotting enzymes for cheese production
编号 6 (2006) Articles Processed cheese product Monomah
编号 5 (2006) Articles Ecological and economical aspects of milk whey processing
编号 5 (2003) Articles Functional milk products
编号 4 (2008) Articles Liniya zhizni uchenogo
编号 5 (2003) Articles Starter culture production: the ways to activizeand stabilize lactic acid process
编号 6 (2003) Articles AU Russia Research Institute for Cheese and Butter making -60 years of development
编号 2 (2004) Articles The holiday of VNIIMS
编号 2 (2004) Articles All about speads
编号 6 (2003) Articles Butter. Cheese. Situation, problems and trends
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