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Cheeses with probiotic microflora
Kagan Y., Kagan Y.
Innovative developmentsin the field of cheese making
Sviridenko Y., Mordvinova V., Sviridenko Y., Mordvinova V.
Complex protection of cheeses against moulds: preservatives and coating
Investigation of the processes of the cyclic barovacuum drying of soft cheese
Ravnyushkin E.
Special issues of producing thermo-acid cheeses
Mironenko I.
Cheese from whey? Why not?
Ostrouhova I., Mordvinova V., Ostrouhov D.
Curds cheeses. Ranging of properties in view of consumers preferences
Pryanichnikova N., Fedotova O., Makeeva Ι.
New collection of technological instructions on soft cheeses
Mordvinova V., Ostrouhova I., Onosovskaya N., Mordvinova V., Ostroukhova I., Onosovskaya N.
Technical and technological prospects of cheese producing by the bulk method
Mayorov A., Nikolaeva E., Chupin A., Mayorov A., Nikolaeva Е., Chupin A.
Identification and consumer properties of the hard cheese realized in Irkutsk
Svyatkina L., Andrukhova V.
Characteristic of the enzymes systems of the moulds Penicillium
Sadovaya T., Sadovaya T.
Formation of the varieties policy at a cheese plant in the context of embargo
Kriger A., Sturova Y.
Russian cheese making
Sviridenko Y., Mordvinova V.
Fresh cheeses
Mogensen F.
Comparing evaluation of ways to package cheese
Rozdov I., Orlova E., Bol’shakova E.
Investigation of the Brevibacteriumlines properties.
Perfil'ev G., Mordvinova V., Chubenko A., Matevosyan L., Perfil'ev G., Mordvinova, V., Chubenko A., Matevosyan L.
New national standards in cheese making
Mordvinova V., Mordvinova V.
Effects of the temperature parameterson the quality of the soft acid-rennetcheeses
Ostroumov L., Khavrov I., Ostroumov L., Havrov I.
Commodity-technological classification of cheeses and cheese products: innovative approaches
Nikolaeva M., Ryazanova O.
The autumn 2013: scienti c-practical seminar in Adygeya
Bushueva I.
Grated cheeses in the Russian market
Mordvinova V., Delitskaya I.
Problems of the Russian cheese making. Maintenance of traditions and development of national brands
Sviridenko Y., Mordvinova V.
New issues in coatings for cheese packaging
Snezhko A., Fedotova A., Filinskaya Y., Snezhko A., Fedotova, A., Filinskaya Y.
Prices in the Russian market of dairy butter and various types of cheeses
Goroshchenko L., Goroshchenko L.
Composition of the nitrogencontaining substances formedat milk fermentation with mouldsPenicillium
Sadovaya T., Sadovaya T.
Goat milk. How to make dreams come true
Mironenko I., Usatyuk D., Bondarenko N.
Effects of succession of components introduction to the mixture at melting in presence of saccharose
Lepilkina O., Evdokimov I., Maremshaov A.
Quality and keepability of processed cheeses: effects of melting temperatures on the level of microbiological risks
Sviridenko G., Shatrova O., Zaharova M., Sokolova N.
How to get tasty and healthy cheese
Dahnovich A.
Model of the recovery process of dry protein products
Prosekov A., Ermolaev V., Tretjakova N.
Proposals concerning correction of possible customs taxes on processed cheeses
Cheverov V., Cheverov V.
Rindless cheeses: distinctive featuresand some aspects of ripening
Rogov G., Rogov G.
Microstructure of soft cheeses before and after the baro-vacuum drying
Ravnyushkin E., Ermolaev V.
Membrane methods in the curds cheeses manufacturing
Gosticheva E., Zolotareva M., Evdokimov I., Klepker V.
Technologies of the company CRYOVAC in cheese making
Moroz M., Komandirov A.
Russian cheese market and the Worlds Trade Organization (WTO)
Rybalova T.
Microstructure of the brine cheeses on based camel's milk
Dichanbaeva F.
Specific heat consumption at vacuum cheese drying
Prosekov A., Ermolaev V., Prosekov A., Ermolaev V.
Special vegetable oils for cheese products
Snegova V.
Technological and biochemical aspects of the cheese«Legenda» from goat milk
Mustafina G., Izyakov V., Kozhanov T., Mustafina G., Izyakov V., Kozhanov T.
Prices on the Russian dairy butter market, various types of cheese and curds in January-February 2015
Goroshchenko L.
Review of the starter cultures market
Sorokina N.
Food bers «CitriFi» - innovation in the processed cheese production
Gubina I.
The students from Altai trains in France
Solov'eva N., Kapustin A., Nesterova Y., Solov'eva N., Kapustin A., Nesterova Y.
Hydrodynamic plant for processed cheese manufacturing
Ostroumov L., Prosekov A., Soldatova L., Kurbanova M.
Microstructure of cheeses with whitemoulds
Ostroumov L., Ermolaev V., Sadovaya T., Ostroumov L., Ermolaev V., Sadovaya T.
Special items of measuring equilibrum moisture of cheese
Bednyh B., Ramanauskas R.
Freezing of cheeses with cheddar-ing and mass melting
Kaplenko A., Evdokimov I., Kaplenko N., Maremshaov A.
The company «Forcecrown»: stabilizing solutions checked by time
Gubanova O.
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.
Milk-protein concentrates for processed cheeses
Ostroumov L., Prosekov A., Babich О.
Formation of the type special features of the cheeses with high temperature of the second heating
Mironeneko I., Bondarenko N., Usatyuk D.
Consuming demand for mould cheesein Kemerovo
Pershina E., Vasil'eva E., Vasil'ev E., Pershina E., Vasileva S., Vasileve E.
«Mstinskoe moloko» -all the newest and advanced
Efimtsova T., Efimtsova T.
Optimization of the technological process for production of the cheeses «Pasta Filata»
Bednyh B.
Effects of the ion calcium concentration in the reconstituted whole milk on the consistency of soft thermo-acid cheese
Mayorov A., Mironenko I., Mazalevskii V.
Ways to increase competitiveness of the domestic processed cheeses
Dunaev A.
Innovative technologies of the mould cheeses production
Ostroumov L., Bespomestnyh K., Sadovaya T., Ostroumov L., Bespomestnykh K., Sadovaya, T.
Italian cheeses: classification and varieties
Brunneli A., Brunneli A.
Development of new technologies: Еffect of enzyme compositions on proteolysis in cheese with high second heating temperature
Krieger A., Belov A., Koval A.
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