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期
标题
作者
编号 5 (2017)
Some aspects of keepability of the packaged cheese
Orlova E., Mordvinova V., Il'ina S.
PDF
(Rus)
编号 5 (2018)
Original technologies of the brine cheese
Mordvinova V., Delitskaya I.
PDF
(Rus)
编号 5 (2017)
Special features of salting new type of the hard cheese
Delitskaya I., Mordvinova V.
PDF
(Rus)
编号 3 (2017)
Biological value of the new type of the brine cheese «Ironskii»
Vlasova J.
PDF
(Rus)
编号 1 (2011)
Developments for cheese salting
Pribolotnyy A., Pribolotnyi A.
PDF
(Rus)
编号 6 (2009)
Cheeses salting. What's new?
Ostrouhova I., Ostrouhov D., Ostroukhova I., Ostroukhov D.
PDF
(Rus)
编号 6 (2009)
New national standards in cheese making
Mordvinova V., Mordvinova V.
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)
编号 1 (2016)
Brine cheese: from the past to the future
Mordvinova V., Delitskaya I.
PDF
(Rus)
编号 5 (2010)
Technology of the new brine cheese
Vlasova J., Tsugkiev B., Vlasova, Z., Tsugkiev B.
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)
Method of separating protein from brine
Pribolotnyi A., Pribolotnyy A.
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 3 (2015)
The packages «PREMIUMPACK» - new solution in the packaging for cheese making
Orlova E., Mordvinova V., Bol’shakova E.
PDF
(Rus)
编号 3 (2011)
New brine cheese product«Grecheski»
Mordvinova V., Delitskaya I., Il'ina S., Mordvinova V., Delitskaya I., Ilina S.
PDF
(Rus)
1 - 15 的 15 信息

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