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Fatty acids composition of the cheese with spices and aroma plants
Vlasova J., Kochieva A., Vlasov N.
Biological value of the new type of the brine cheese «Ironskii»
Vlasova J.
The technology of the processed cheese with addition of roe and milt of the Baltic herring
Lyutova E., Klyuchko N.
Study of conformity of milk products to the State Standards(GOST)
Morozova N., Podol' S., Ul'kina M., Morozova N., Podol S., Ulkina M.
Dairy butter, spread or the vegetable-dairy butter - what should a consumer choose?
Topnikova E.
Trans-isomers — the plague of the XXI century
Zaytseva L.
Identification of the fatty acids composition of milk products
Svyatkina L., Andruhova V., Hangajeev S.
Ready for the future:milk products for heart health
Vaydner M., Bzyuk O., Borisovets N., Vidner M., Bzyuk O., Borisovets N.
Fatty acids compositions of cream and butter made of milk of the cows of different plumpness at dry period
Moscvicheva O., Moskvicheva, O.
Butter of goat milk
Topnikova E., Danilova E., Nikitina Y.
Focus on reducing saturated fatty acids content
Snegova, V., Tyuleneva E.
Vegetable oil has been found in cheese! Is it really so?
Lepilkina O., Topnikova E.
Control of the fat phase of milk products composition to detect their falsification with animal fats
Topnikova E., Danilova E., Zabolotin G.
Identification and consuming properties of processed cheese
Svyatkina L., Andruhova V.
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