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作者
The methods to control degree of cheese ripeness
Lepilkina O., Mordvinova V., Delitskaya I., Tetereva L.
Special features of salting new type of the hard cheese
Delitskaya I., Mordvinova V.
The effect of calf lipase on cheese ripening
Krieger A., Belov A.
Original technologies of the brine cheese
Mordvinova V., Delitskaya I.
Effect of Enzyme Compositions on Cheese Proteolysis
Kriger A., Belov A., Kriger A., Belov A.
Formation of the organoleptic properties of cheese and control of cheese ripening process
Belov A., Kriger A., Koval’ A., Miklishannskii V.
Special features of cheese ripening with cheese slime microflora
Mordvinova V., Ostrouhova I., Sviridenko G.
Amino acids score of the cheese «Spartanskii»
Vlasova J., Vasiliadi G.
Effekt of enzume composition on cheese quality
Kriger A., Belov A., Kriger A., Belov A.
Special issues of applying calcium chloride of the trade mark «Fudix TM» in the semi-hard cheese production
Mordvinova V., Delitskaya I., Manuylov S., Mordvinova V., Delitskaya I., Manuilov S.
Technological special features of making cheese from goat milk
Mordvinova V., Ostrouhova I., Ostrouhov D.
Effects of the way of the milk mixture normalization on the hard cheese quality
Delitskaya I., Mordvinova V., Lepilkina O., Myagkonosov D.
«POLISVED» — reliable protection of rennet cheeses
Fedotova A., Snejko A.
Special features of formation of the organoleptic indices of cheese products
Mordvinova V., Lepilkina O., Ostrouhova I., Samoilov A.
Rapid cheeses
Mayorov A., Mironenko I., Bondarenko N.
Brine cheese: from the past to the future
Mordvinova V., Delitskaya I.
Application of moulds in cheese production
Ostroumov L., Bespomestnyh K., Sadovaya T., Ostroumov L., Bespomestnykh K., Sadovaya, T.
Quality of the brine cheese Alanskii at ripening and storage
Vlasova Z., Vlasova J., Tsugkiev B., Tsugkiev B.
To the item of taste formation in the cheese with white mould
Ostrouhova I., Mordvinova V., Sviridenko G., Ostrouhov D., Myagkonosov D.
Type characteristic of the hard rennet cheeses and determination of their ripeness
Haertdinov R., Khaertdinov R.
Microbiological and biochemical special features of ripening of thecheese manufactured with P.roqueforti
Sadovaya T., Shabanova O., Sadovaya T., Shabanova O.
Existing protectivecoatings for cheese
Snezhko A., Gubanova M., Ramanauskas R.
Special features of proteolysis in different groups of cheese types
Myagkonosov D., Mordvinova V., Abramov D., Delitskaya I.
Protective latex coatings in cheese making: situation and prospects
Snezhko A., Fedotova A., Filinskaya Y., Gubanova M., Ramanauskas R., Gal'ginaytine L., Snezhko A., Fedotova A., Filinskaya Y., Gubanova M., Ramanauskas R., Galginaitine L.
The packages «PREMIUMPACK» - new solution in the packaging for cheese making
Orlova E., Mordvinova V., Bol’shakova E.
Innovations in existing technologies for cheese handling
Snejko A., Gubanova M., Ramanauskas R., Galginaitine L.
Intensification of the rennet cheese ripening
Ostroumov L., Nikolaeva E., Ostroumov L., Nikolaeva E.
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.
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