检索

期
标题
作者
编号 1 (2014)
Thermo - vacuum treatment of cream in butter making
Vyshemirskii F.
PDF
(Rus)
编号 6 (2009)
Effect of cream heat treatment on taste of sweet cream butter
Kustova T., Vyshemirskiy F., Panov V., Kustova T., Vyshemirskii F., Panov V.
PDF
(Rus)
编号 2 (2019)
Effects of the coli-bacteria on the quality and keepability of cream-raw material for the products of butter making
Sviridenko G., Ivanova N., Zaharova M., Smirnova O.
PDF
(Rus)
编号 2 (2010)
Effects of the production method on formation of sweet butter flavor
Kustova T., Vyshemirskii F.
PDF
(Rus)
编号 6 (2017)
Modeling of the process of the cream cheese production by the thermo-acid way using glucono-5-lactone
Mironenko I., Usatyuk D.
PDF
(Rus)
编号 5 (2017)
Modeling of the cream cheese production by the thermo-acid method using glucono-d-lactone
Mironenko I., Usatyuk D.
PDF
(Rus)
编号 1 (2014)
High temperature pasteurization and homogenization of cream at fresh cheese production with cheddaring and mass melting
Kaplenko A., Evdokimov I., Kaplenko N.
PDF
(Rus)
编号 5 (2009)
Sour cream butter of increased taxotrophicity
Pavlova T., Vyshemirskiy F., Gavrilov G., Ervol'der T., Pavlova T., Vyshemirskii F., Gavrilov G., Ervol'der T.
PDF
(Rus)
编号 3 (2017)
Study of the high fat milk products by the method of thermo-effectometry
Usatyuk D., Mironenko I.
PDF
(Rus)
编号 4 (2013)
Cream-raw material for receiving butter from cow milk
Vyshemirskii F., Smirnova O.
PDF
(Rus)
编号 2 (2009)
Special fats for vegetable cream
Alekseenko A., Kolesnikova S., Alekseenko A., Kolesnikova S.
PDF
(Rus)
编号 1 (2017)
The technology of the new type of cream cheese by the method of thermo-acid coagulation
Usatyuk D.
PDF
(Rus)
编号 1 (2013)
Cheese cream «Non-melting sundae»
Mironenko I., Yashkin A., Vahrusheva S.
PDF
(Rus)
编号 2 (2018)
From the history of the Russian method of the dairy butter manufacturing
Vyshemirskii F.
PDF
(Rus)
编号 6 (2015)
The influence of stabilizers on the quality indicators of cream cheese
Kabanova T., Shuvalova E., Ambrosieva E.
PDF
(Rus)
编号 4 (2011)
Principle factors effecting quality and keepability of the dairy butter
Topnikova E.
PDF
(Rus)
编号 6 (2014)
Special issues of cream cheese production
Mironenko I., Usatyuk D.
PDF
(Rus)
编号 2 (2011)
Functional ingredientsfor the cultured butter«To your health»
Pavlova T., Vyshemirskiy F., Topnikova E., Pavlova T., Vyshemirskii F., Topnikova E.
PDF
(Rus)
编号 5 (2011)
Raw materials and regimes for theirtreatment as a factor of quality andkeepability of butter
Topnikova E., Sviridenko G., Kustova T., Topnikova E., Sviridenko G., Kustova T.
PDF
(Rus)
编号 2 (2014)
Efficiency of application of various components of cream at different methods of the dairy butter manufacturing
Vyshemirskii F.
PDF
(Rus)
编号 5 (2010)
Fatty acids compositions of cream and butter made of milk of the cows of different plumpness at dry period
Moscvicheva O., Moskvicheva, O.
PDF
(Rus)
编号 1 (2018)
Evaluation of the possibility to use the immune-ferment method for detecting dry milk at determination of the composition of raw materials applied for butter-making products
Topnikova E., Lepilkina O., Myagkonosov D., Buharina G., Municheva T., Volinova L., Petuhov P.
PDF
(Rus)
编号 2 (2014)
Development of the technology of the product with high fat content
Mironenko I., Bondarenko N., Usatyuk D.
PDF
(Rus)
1 - 23 的 23 信息

检索提示:

  • 检索的名词区分大小写
  • 常用字词将被忽略
  • 默认情况下只有在查询结果满足所有检索词才返回（例如，隐含AND）
  • 使用OR结合多个检索词，便于查找含有这些检索词的文章，例如education OR research
  • 使用括号来创建更复杂的查询; 例如：archive ((journal OR conference) NOT theses)
  • 使用引号检索一个完整的词组; 例如： "open access publishing"
  • 使用-或者NOT排除一个检索词; 例如：online -politics or online NOT politics
  • 在检索词里使用 *作为通配符匹配任何字符序列; 例如., soci* morality 将符合含有 "sociological" or "societal"的词语
##common.cookie##