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期
标题
作者
编号 3 (2015)
Vegetable oil has been found in cheese! Is it really so?
Lepilkina O., Topnikova E.
PDF
(Rus)
编号 1 (2010)
Food value of the cheese «Alanskii»
Vlasova J., Tsugkiev B.
PDF
(Rus)
编号 2 (2009)
Typical program for production control of cheese
Mordvinova V., Sviridenko G., Tetereva L., Onosovskaya N., Mordvinova V., Sviridenko G., Tetereva L., Onosovskaya N.
PDF
(Rus)
编号 1 (2010)
New application of processed cheese
Tsvetkov I.
PDF
(Rus)
编号 1 (2011)
100 years to the processed cheese
Dunaev A., Vodolazskaya E., Konovalova T., Dunaev A., Vodolazskaya E., Konovalova T., Dunaev A.
PDF
(Rus)
编号 1 (2012)
Import and export of cheese and curds
Goroshchenko L., Goroshchenko L.
PDF
(Rus)
编号 5 (2017)
Modeling of the cream cheese production by the thermo-acid method using glucono-d-lactone
Mironenko I., Usatyuk D.
PDF
(Rus)
编号 1 (2017)
Import and export of cheese and curds in 2015
Goroshchenko L.
PDF
(Rus)
编号 1 (2016)
About the role of carbon dioxide in milk and cheese
Mironenko I.
PDF
(Rus)
编号 3 (2015)
Prices on the Russian dairy butter market, various types of cheese and curds in January-February 2015
Goroshchenko L.
PDF
(Rus)
编号 1 (2015)
Requirements of the documents of the Customs Union to the processed cheese manufacturing
Dunaev A.
PDF
(Rus)
编号 2 (2014)
Milk clotting preparations in the Russian market
Miklishanskii V., Gorbunov Y.
PDF
(Rus)
编号 4 (2013)
Fatty acids composition of the cheese with spices and aroma plants
Vlasova J., Kochieva A., Vlasov N.
PDF
(Rus)
编号 6 (2012)
CAGLIFICIO CLERICI: 18 years in Russia
Miklishanskii V.
PDF
(Rus)
编号 3 (2012)
Packaged cheese - it is actual!
Petrova M.
PDF
(Rus)
编号 4 (2011)
Reconstitution of the instant skim milk powder for cheese production
Golubeva L., Avakimyan A., Klyuchnikova D., Pirogova O., Tarasova A.
PDF
(Rus)
编号 5 (2010)
Recipe of the soft cheese made of cow, goat and camel milks
Tultabaeva T., Tultabaeva T.
PDF
(Rus)
编号 3 (2010)
Complex solutions for processed cheese packaging
PDF
(Rus)
编号 6 (2009)
Import and export of cheese and curds
Goroshchenko L., Goroshchenko L.
PDF
(Rus)
编号 4 (2009)
Situation and prospects of the processed cheese production
Sviridenko Y., Dunaev A., Sviridenko Y., Dunaev A.
PDF
(Rus)
编号 2 (2018)
The temperature of the second heating as a way to regulate syneresis and intensity of the lactic acid process at hard cheese production
Delitskaya I., Mordvinova V.
PDF
(Rus)
编号 4 (2018)
Algorithm of transforming milk into cheese
Mironenko I.
PDF
(Rus)
编号 2 (2019)
The technology of the soft cheese on the base of the milk produced by the goats in the Altai region
Shchetinina E., Gavrilova N.
PDF
(Rus)
编号 1 (2010)
Kinetic process of vacuum drying adygeisci and a brynza
Ermolaev V.
PDF
(Rus)
编号 1 (2011)
Import and export of cheese and curds
Goroshchenko L., Goroshchenko L.
PDF
(Rus)
编号 6 (2011)
Classification of cheeses
Ramanauskas R., Ramanauskas R.
编号 5 (2017)
Special features of salting new type of the hard cheese
Delitskaya I., Mordvinova V.
PDF
(Rus)
编号 5 (2016)
Whey protein microparticulate application in processed cheese technology
Ponomarev A., Melnikova E., Stanislavskaia E.
PDF
(Rus)
编号 1 (2016)
Import and export of cheese and curds
Goroshchenko L.
PDF
(Rus)
编号 3 (2015)
The factors effecting quality of the cheese of the «Maasdam» type
Mordvinova V., Sviridenko G.
PDF
(Rus)
编号 5 (2014)
The technology of the processed cheese with addition of roe and milt of the Baltic herring
Lyutova E., Klyuchko N.
PDF
(Rus)
编号 2 (2014)
Prices in the Russian market of dairy butter, various cheeses and curds
Goroshchenko L.
PDF
(Rus)
编号 4 (2013)
Results of the competition of quality in the Cheese Making and Butter Making Week
Topnikova E., Mordvinova V., Sokolova N.
PDF
(Rus)
编号 6 (2012)
Improving the technology of the national cheese of Egypt «Domiati»
Tikhomirova N., El Mogazi A.
PDF
(Rus)
编号 3 (2012)
Russian cheese and curds production in 2011
Goroshenko L.
PDF
(Rus)
编号 4 (2011)
Investigation of the activity of the moulds enzymes systems
Sadovaya T.
PDF
(Rus)
编号 5 (2010)
Improved of technology packaging of cheese in film without drying
Pribolotnyi A., Pribolotnyy, A.
PDF
(Rus)
编号 3 (2010)
Packaging system BDF: advantages and prospects
Bogach O., Bogach O.
PDF
(Rus)
编号 5 (2009)
Processed cheese - a flavor component for products of buttermaking
Topnikova E., Konovalova T., Topnikova E., Konovalova T.
PDF
(Rus)
编号 3 (2009)
Emulsifying characteristics of the natural aroma and flavoring ingredients Butter Buds
Osad'ko M., Rumyantseva G., Zotkina D., Osad'ko M., Rumyantseva G., Zotkina D.
PDF
(Rus)
编号 2 (2018)
Prospects of sheep milk processing in the Altai Territory
Shchetinina E.
PDF
(Rus)
编号 4 (2018)
The company ICL Food Specialties / BK Giulini and Omya Algol Rus: expanding the range of proceed cheese with the emulsifying salts BK Giulini. Recipes and recommendation
PDF
(Rus)
编号 2 (2019)
To the item of taste formation in the cheese with white mould
Ostrouhova I., Mordvinova V., Sviridenko G., Ostrouhov D., Myagkonosov D.
PDF
(Rus)
编号 1 (2011)
Developments for cheese salting
Pribolotnyy A., Pribolotnyi A.
PDF
(Rus)
编号 1 (2010)
Dynamics of change amino acid of structure of cheesesbefore and after vacuum drying
Prosekov A., Ermolaev V., Soldatova L.
PDF
(Rus)
编号 6 (2011)
Acquaintance with the UK dairy industry
编号 5 (2011)
Organoleptic methods of assessment
Ozhgikhina N., Tetereva L., Ozhgihina N., Tetereva L.
PDF
(Rus)
编号 5 (2017)
Technological special features of making cheese from goat milk
Mordvinova V., Ostrouhova I., Ostrouhov D.
PDF
(Rus)
编号 5 (2016)
Assessment of the fatty-acids composition of semi-hard cheese
Svyatkina L., Andruhova V., Borisov A.
PDF
(Rus)
编号 6 (2015)
Assessment of risks at the production of the cheese «Rossiiskii»
Dunchenko N., Mikhailova K., Popova A.
PDF
(Rus)
编号 5 (2014)
Development of the technology of the domestic analogous of the «Maskarpone» cheese
Mironenko I., Usatyuk D.
PDF
(Rus)
编号 1 (2014)
The company EKOKOM has solved the item of on-line automated production of the «Adygeiskii» cheese
PDF
(Rus)
编号 3 (2013)
Development trends of the packed cheese market in 2012
Petrova M.
PDF
(Rus)
编号 6 (2012)
Changes of micro ora in the «Shveitsarskii» cheese manufactured with two-sided pressing
Manukyan S.
PDF
(Rus)
编号 2 (2012)
Sanitary and hygienic control at cheese production
Irkitova A., Ott E.
PDF
(Rus)
编号 4 (2011)
Long expected on- line for the «Adygeiskii» cheese manufacturing
PDF
(Rus)
编号 4 (2010)
Microbiological risks in the critical control point- brine
Sviridenko G., Zaharova M., Sviridenko, G., Zakharova, M.
PDF
(Rus)
编号 3 (2010)
30 years with the dairy industry
PDF
(Rus)
编号 5 (2009)
Priority of the Dominanta -Cheddar
Dvinskiy B., Dvinskii B.
PDF
(Rus)
编号 3 (2009)
Processed cheese packaging: situation and prospects
Rozdova V., Rozdova V.
PDF
(Rus)
编号 2 (2018)
The role of agricultural policy in development of the cheese-making in Belarus
Kozlova L.
PDF
(Rus)
编号 5 (2018)
Original technologies of the brine cheese
Mordvinova V., Delitskaya I.
PDF
(Rus)
编号 2 (2019)
New functional products - soft cheese «Globozum» and semi-hard cheese «Pladolens»
Musina O., Ott E.
PDF
(Rus)
编号 1 (2011)
Improvement of the quality of the«Osetinskii» cheese
Vlasova Z., Tsukgiev B., Vlasova J., Tsugkiev B.
PDF
(Rus)
编号 6 (2011)
Computer imitation of the unsafe depreciationof the knives for cheese grating
Korenkov M., Ilyukhin V., Zyankin M., Shishkin S., Korenkov M., Ilyuhin V., Zyankin M., Shishkin S.
编号 3 (2011)
Russian market of cheesesin 2010
Goroshchenko L., Goroshchenko L.
PDF
(Rus)
编号 3 (2017)
Application of the soft cheese in the recipes of the jell products for sports nutrition
Polyanskii K., Hodyreva O., Magomedov M., Lobosova L., Magomedova A.
PDF
(Rus)
编号 5 (2016)
The use of vegetable ingredients in soft cheese technology
Gavrilova N., Makarova E.
PDF
(Rus)
编号 6 (2015)
Innovative domestic polymer materials with improved protective action for cheese
Snejko A., Strahova P., Ramanauskas R., Galginaitine L., Fofanova E.
PDF
(Rus)
编号 3 (2015)
Present day situation on the cheese market in the EC
Kozlova L.
PDF
(Rus)
编号 5 (2014)
Import and export of cheese and curds
Goroshchenko L.
PDF
(Rus)
编号 6 (2013)
Methods for handling cheeses
Mayorov A., Nikolaeva E.
PDF
(Rus)
编号 3 (2013)
Russian cheese and curds production in 2012
Goroshchenko L.
PDF
(Rus)
编号 5 (2012)
Biocoating for improving safety and quality of the cheese «Adygeiskii»
Zaharchenko A., Ganina V., Fedotova A., Galkina T.
PDF
(Rus)
编号 2 (2012)
How to get rid of moulds at packing cheese in film
Pribolotnyi A., Androshchuk S., Bogach O.
PDF
(Rus)
编号 2 (2011)
Methodological recommendation on salting semi-hard cheeses and cheese products
Ostroukhova I., Ostroukhov D., Ostrouhova I., Ostrouhov D.
PDF
(Rus)
编号 4 (2010)
Smoking of processed cheese and cheese products
Dunaev A., Dunaev A.
PDF
(Rus)
编号 3 (2010)
Cheese market in Russia in 2009.
Goroshchenko L., Goroshchenko L.
PDF
(Rus)
编号 4 (2009)
Intensification of the semi-hard rennet cheese technology
Gavrilova N., Borovskaya A., Gavrilova N., Borovskaya A.
PDF
(Rus)
编号 3 (2009)
Actual issues of the processed cheese manufacturing
Dunaev A., Dunaev A.
PDF
(Rus)
编号 3 (2018)
Reasons of technological risks at the «Rossiiskii» cheese production
Dunchenko N., Mihailova K.
PDF
(Rus)
编号 5 (2018)
The development of milk and cheese production in Uzbekistan within the framework of agrarian policy
Kozlova L.
PDF
(Rus)
编号 2 (2019)
Import and export of cheese and curds in 2017
Goroshchenko L.
PDF
(Rus)
编号 1 (2011)
Effects of heat load on the vacuumdrying of brine cheeses
Prosekov A., Kushevskiy I., Prosekov A., Kushevskii I.
PDF
(Rus)
编号 1 (2010)
«Tilsit» and Tilsiter» - see the difference
Mordvinova V.
PDF
(Rus)
编号 3 (2011)
Principles of the modern productionof processed cheeses and cheeseproducts
Romanova P., Romanova P.
PDF
(Rus)
编号 1 (2018)
Import and export of cheese and curds
Goroshchenko L.
PDF
(Rus)
编号 3 (2017)
Biological value of the new type of the brine cheese «Ironskii»
Vlasova J.
PDF
(Rus)
编号 5 (2016)
The king of cheeses: the great and beautiful «Parmesan»
Rybalova T.
PDF
(Rus)
编号 6 (2015)
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y., Mordvinova V.
PDF
(Rus)
编号 2 (2015)
Prices in the Russian market of dairy butter, various cheeses and curds
Goroshchenko L.
PDF
(Rus)
编号 4 (2014)
The American artisan cheeses
Rybalova T.
PDF
(Rus)
编号 6 (2013)
Chemical composition of cheese with spices and aroma plants
Kochieva A., Vlasova J.
PDF
(Rus)
编号 2 (2013)
Technology semi-hard of smoked cheeses
Gavrilova N., Linkevich E.
PDF
(Rus)
编号 5 (2012)
Amino acids score of the cheese «Spartanskii»
Vlasova J., Vasiliadi G.
PDF
(Rus)
编号 2 (2012)
Receiving of cheese product and whey drink by the thermo-acid coagulation method
Shchetinin M., Kol’tyugina O., Bychkova M.
PDF
(Rus)
编号 2 (2011)
Recipe and technology of the cheese with mould culture Penicillium roqueforti
Pershina E., Vasil'eva S., Vasil'ev E., Pershina E., Vasil'eva S., Vasil'ev E.
PDF
(Rus)
编号 4 (2010)
Food fibres «Citry-Fi»-innovations in the processed cheeses manufacturing
Gubina I., Gubina I.
PDF
(Rus)
编号 2 (2010)
Ultra-filtration - revolution in the soft cheese manufacturing
Ostrouhov D.
PDF
(Rus)
编号 4 (2009)
Formation apparatus with belt moving bottom
Eliseev O., Eliseev O.
PDF
(Rus)
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