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期
标题
作者
编号 2 (2009)
Processed cheese products with functional characteristics
Ostroumova T., Ryapolov A., Leonenko Y., Ostroumova T., Ryapolov A., Leonenko Y.
PDF
(Rus)
编号 1 (2011)
Milk fat replacers for cheese products and processed cheese products of new generation
Stepanova L., Stepanova L.
PDF
(Rus)
编号 5 (2018)
Falsification of dairy products as a reflection of the problems of the industry
Lepilkina O.
PDF
(Rus)
编号 1 (2017)
Effects of oxidation of the fat phase of spreads on their quality during storage
Topnikova E., Ivanova N., Pirogova E., Danilova E.
PDF
(Rus)
编号 2 (2016)
About the role of emulsifiers in improving cheese products quality
Lepilkina O., Smykov I., Loginova I.
PDF
(Rus)
编号 3 (2017)
Emulsification of milk fat replacers at cheese products manufacturing
Lepilkina O., Loginova I., Smykov I.
PDF
(Rus)
编号 6 (2010)
The better world specialists come to Russia
TETERYaTNIK V.
PDF
(Rus)
编号 3 (2009)
Non milk fats for processed cheese products
Konovalova T., Konovalova T.
PDF
(Rus)
编号 3 (2016)
Low fat products of cheese making for dietetic nutrition
Topnikova E., Pavlova T., Nikitina Y., Pirogova E.
PDF
(Rus)
编号 4 (2010)
Existing requirements to milk fat replacers
Topnikova E., Stahovskii V., Topnikova, E., Stakhovskiy, V.
PDF
(Rus)
编号 6 (2018)
Requirements to the products manufactured according to the technology of the products containing milk with milk fat replacement by more that 50 %
Ivanilova I.
PDF
(Rus)
编号 1 (2019)
Control of the fat phase of milk products composition to detect their falsification with animal fats
Topnikova E., Danilova E., Zabolotin G.
PDF
(Rus)
编号 2 (2012)
Special features of formation of the organoleptic indices of cheese products
Mordvinova V., Lepilkina O., Ostrouhova I., Samoilov A.
PDF
(Rus)
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