检索

期
标题
作者
编号 1 (2010)
Food value of the cheese «Alanskii»
Vlasova J., Tsugkiev B.
PDF
(Rus)
编号 6 (2014)
Study of the impacts of the starter cultures composition on the physical-chemical properties in the biotechnology of cheese making
Ramanauskas R.
PDF
(Rus)
编号 1 (2012)
Application of the starter cultures Lyofast for extendingcheese varieties
Tsvetkov I., Toloknova I., Babkina N., Tsvetkov I., Toloknova I., Babkina N.
PDF
(Rus)
编号 5 (2014)
Keep abreast of the times
Kashina E.
PDF
(Rus)
编号 6 (2011)
Bacterial concentrates and starters of the biofactory Barnaulskaya
Bakhnova, N., Bahnova N.
编号 4 (2014)
Requirements to the bacterial starters for fermented milk products manufacturing
Sviridenko G.
PDF
(Rus)
编号 6 (2017)
Usage of the HACCP principles in the organization of the starter cultures application in cheese making
Sorokina N., Kucherenko I., Kuraeva E.
PDF
(Rus)
编号 4 (2013)
Review of the starter cultures market
Sorokina N.
PDF
(Rus)
编号 4 (2016)
Bacterial starters for cheese production
Sorokina N., Kuraeva E., Kucherenko I.
PDF
(Rus)
编号 6 (2010)
Special technological issues of the new slime cheese production
Mordvinova V., Chubenko A., Perfil'ev G., Matevosyan L., Mordvinova V., Chubenko A., Perfil'ev G., Matevosyan L.
PDF
(Rus)
编号 5 (2015)
Production of brine cheese from reconstituted milk
Kaplenko A., Evdokimov I., Kaplenko N.
PDF
(Rus)
编号 1 (2009)
75 years to the cheese Sovetskii
Mayorov A., Maiorov A.
PDF
(Rus)
编号 3 (2015)
Methods of applying bacterial starters and concentrates
Sorokina N., Kuraeva E.
PDF
(Rus)
编号 2 (2015)
Direct vat starters for the brine cheese production
Kaplenko A., Evdokimov I., Kaplenko N., Shramko M., Haritonova I.
PDF
(Rus)
1 - 14 的 14 信息

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