检索

期
标题
作者
编号 1 (2011)
Whey separator
Eliseev O., Eliseev O.
PDF
(Rus)
编号 6 (2012)
Department of whey and cheese formation
Mayorov A., Mironenko I.
PDF
(Rus)
编号 4 (2009)
Technical and technological prospects of cheese formed by the bulk method
Mayorov A., Nikolaeva E., Chupin A., Mayorov A., Nikolaeva E., Chupin A.
PDF
(Rus)
编号 5 (2017)
Effects of the packaging materials on the quality of the smoked sausage and processed cheese and cheese products
Orlova E., Dunaev A., Kalabushkin V.
PDF
(Rus)
编号 5 (2012)
Determination of the optimal regime of two sided pressing of the «Shweitsarskii» cheese
Manukyan S.
PDF
(Rus)
编号 4 (2018)
Present day trends in the equipment for cheese forming and pressing
Loginov V., Mayorov A.
PDF
(Rus)
编号 1 (2017)
Special feature of calcium behavior at formation of milk coagula. Part 2. Interrelation of the active calcium dynamics in milk with temperature and active acidity
Mironenko I.
PDF
(Rus)
编号 4 (2012)
Effects of two sided pressing without tissue on the quality of the Dutch cheese
Manukyan S.
PDF
(Rus)
编号 6 (2018)
Special features of cheese ripening with cheese slime microflora
Mordvinova V., Ostrouhova I., Sviridenko G.
PDF
(Rus)
编号 2 (2014)
Anisotropy of the rectangular cheese produced with two-sided pressing
Manukyan S.
PDF
(Rus)
编号 4 (2012)
Choosing of the equipment for cheese production with cheddarring and melting of mass
Kaplenko A., Evdokimov I., Kaplenko N.
PDF
(Rus)
编号 1 (2019)
Participation of water in the cheese structure formation
Mironenko I.
PDF
(Rus)
编号 1 (2014)
Optimal regime of the two-sided pressing of the cheese «Lori»
Manukyan S.
PDF
(Rus)
编号 3 (2012)
Structure formation in cheeses with cheddaring and melting of cheese mass
Kaplenko A., Evdokimov I., Kaplenko N., Maremshaov A., Lepilkina O., Dykalo N.
PDF
(Rus)
编号 2 (2019)
Contribution of water to the cheese structure formation
Mironenko I.
PDF
(Rus)
编号 6 (2013)
Effects of the two-sided pressing without napkins on the quality of the «Lory» cheese
Manukyan S.
PDF
(Rus)
编号 2 (2012)
Process of cheddaring: formation of taste in cheeses
Mironenko I.
PDF
(Rus)
编号 4 (2013)
Optimum regime of the two-sided pressing of the «Lori» cheese
Manukyan S.
PDF
(Rus)
编号 4 (2011)
Existing protectivecoatings for cheese
Snezhko A., Gubanova M., Ramanauskas R.
PDF
(Rus)
编号 1 (2010)
From the history of the All Russian Research Institute of Cheese and ButterMaking
Vyshemirskii F.
PDF
(Rus)
编号 1 (2013)
Problems of distribution and prices formation in the cheese making sector
Torbenko A.
PDF
(Rus)
编号 3 (2010)
New issues in coatings for cheese packaging
Snezhko A., Fedotova A., Filinskaya Y., Snezhko A., Fedotova, A., Filinskaya Y.
PDF
(Rus)
1 - 22 的 22 信息

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