Cheesemaking and buttermaking
ISSN 2073-4018 (Print)
⽬录
过刊浏览
首页
关于期刊
编辑政策
作者指南
关于期刊
刊期
检索
最新一期
##navigation.retracted##
过刊浏览
联系方式
订阅
Editorial Board
所有期刊
用户
用户名
密码
记住我
忘记您的密码?
注册
通知
预览
订阅
订阅
登录验证订阅
期刊内容
检索
搜索范围
全部
作者
标题
摘要
索引项目
全文
浏览
通过刊期
通过作者
根据标题
其他杂志
类别
关键字
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
×
用户
用户名
密码
记住我
忘记您的密码?
注册
通知
预览
订阅
订阅
登录验证订阅
期刊内容
检索
搜索范围
全部
作者
标题
摘要
索引项目
全文
浏览
通过刊期
通过作者
根据标题
其他杂志
类别
关键字
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
首页
>
检索
>
作者的详细信息
作者的详细信息
Sviridenko, Yu. Ya
期
栏目
标题
文件
编号 3 (2012)
Articles
Problems of the Russian cheese making. Maintenance of traditions and development of national brands
编号 5 (2012)
Articles
Role of the dairy butter components in formation of its structure and quality
编号 3 (2013)
Articles
Secondary milk raw materials as an efficient resource for receiving cheese and butter making products
编号 6 (2013)
Articles
Russian cheese making
编号 6 (2013)
Articles
Improvement of the milk whey products competitiveness
编号 1 (2014)
Articles
And again about cheese varieties or new developments of the All Russian Research Institute of Cheese and Butter Making
编号 4 (2014)
Articles
Scientific provision of the manufacturing of the competitive products of cheese and butter making
编号 4 (2014)
Articles
History is created by people (to the 70th anniversary of the All-Russian Research Institute of Cheese and Butter Making)
编号 5 (2014)
Articles
Key ways to reduce losses in the cheese making sector
编号 6 (2014)
Articles
Innovative replacing import technologies of natural cheese
编号 2 (2015)
Articles
Technologies of the milk whey products replacing import
编号 4 (2015)
Articles
Situation and principle developments of cheese and butter making
编号 3 (2016)
Articles
Perspective technology to manage cheese ripening by the biotechnology methods
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
编号 6 (2017)
Articles
Production of the liquid complex enzyme preparations using membrane methods
编号 1 (2018)
Articles
Items of the organic cheese production
##common.cookie##
TOP