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标题
作者
Complex technology of processed cheeses and cheese products
Gavrilova N., Moliboga E.
Production of the elite cheese in the terms of the Russian cheesemaking
Delitskaya I., Mordvinova V.
«Tilsit» and Tilsiter» - see the difference
Mordvinova V.
Application of the rice flour and albumin in the technology of the processed cheese product
Bogdanova N.
Special features of the technology of the brine cheese «Ironsky» production
Vlasova J.
Amino acids score of the cheese «Spartanskii»
Vlasova J., Vasiliadi G.
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.
Application of rice and albumin flours in the technology of processed cheese product
Bogdanova N.
Technology of the brine cheese product enriched with vegetable ingridients
Kryuchkova V., Korneichuk K., Skripin P., Belik S.
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y., Mordvinova V.
Dairy traditions and innovations in Italy
Evdokimov I., Evdokimov I.
Non milk fats for processed cheese products
Konovalova T., Konovalova T.
New functional products - soft cheese «Globozum» and semi-hard cheese «Pladolens»
Musina O., Ott E.
The use of vegetable ingredients in soft cheese technology
Gavrilova N., Makarova E.
Low fat cheese: an actual trend of the Russian market
Kelyashova Y.
Soft cheese. Varieties and technological special features
Mironeneko I., Usatyuk D.
Improving the technology of the national cheese of Egypt «Domiati»
Tikhomirova N., El Mogazi A.
Technology of the new brine cheese
Vlasova J., Tsugkiev B., Vlasova, Z., Tsugkiev B.
Cheese product for foodsoperations
Gavrilova N., Burakovskaya N., Gavrilova N., Burakovskaya N.
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.
Soft cheese - it is efficient
Ostroukhova I., Mordvinova V., Il'ina S., Ostrouhova I., Mordvinova V., Il'ina S.
Technology smelt of the cheese product on the basis ofalbuminous - carbohydrate weight.
Gavrilova N., Shmat E., Sokhryakov S., Gavrilova N., Shmat E., Sohrjakov S.
Innovative domestic polymer materials with improved protective action for cheese
Snejko A., Strahova P., Ramanauskas R., Galginaitine L., Fofanova E.
Development of the technology of the domestic analogous of the «Maskarpone» cheese
Mironenko I., Usatyuk D.
Cheese products - the objective reality
Mordvinova V., Ostrouhova I.
Vegetable components in the processed cheese manufacturing
Shchetinin M., Azolkina L., Bogdanova N.
Technologies for the processed cheese products
Dunaev A., Konovalova T., Dunaev u., Konovalova, T.
Varieties and compositions of the processed cheese products
Dunaev A., Konovalova T., Dunaev, A., Konovalova T.
Technological aspects of cheese products manufacturing
Mordvinova V., Lepilkina O., Mordvinova V., Lepilkina, O.
Cleaning of cheese moulds
Kanunnikova E., Kanunnikova E.
Cheese product for functional nutrition
Gavrilova, N., Ryabkova D., Gavrilova N., Ryabkova D.
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