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期
标题
作者
编号 2 (2018)
From the history of the Russian method of the dairy butter manufacturing
Vyshemirskii F.
PDF
(Rus)
编号 2 (2017)
Universality of the Russian method of the dairy butter production
Vyshemirskii F.
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 2 (2017)
The method to determine mass share of total calcium in milk and products of cheese making
Lepilkina O., Tetereva L.
PDF
(Rus)
编号 2 (2009)
Milk fat crystallization on line
Chervetsov V., Chervetsov V.
PDF
(Rus)
编号 5 (2011)
Bifidogenous activity of the fucosecontaining supplement from thecheese whey
Mel'nikova E., Muradova O., Ponomarev A., Rudnichenko E., Melnikova E., Muradova O., Ponomarev A., Rudnichenko E.
PDF
(Rus)
编号 6 (2016)
Universality of the Russian method of the dairy butter production
Vyshemirskii F.
PDF
(Rus)
编号 5 (2011)
Gel-filtration method for solublewhey proteins
Abramov D., Sviridenko Y., Tolkachev A., Ovchinnikova E., Abramov D., Sviridenko Y., Tolkachev A., Ovchinnikova E.
PDF
(Rus)
编号 6 (2015)
Assessment of risks at the production of the cheese «Rossiiskii»
Dunchenko N., Mikhailova K., Popova A.
PDF
(Rus)
编号 2 (2019)
Transfer of metabolites of bifidobacteria into whey during production
Polyanskii K., Popov E., Razinkova T., Rodionova N., Keba-Lazutina Y.
PDF
(Rus)
编号 5 (2011)
Conductometric methodfor determination of the natriumchloride in cheeses
Volkova T., Kravchenko E., Yudova E., Belov N., Volkova T., Kravchenko E., Yudova E., Belov N.
PDF
(Rus)
编号 1 (2015)
Processed cheese product on the bases of skim curds with use of appies
Lupinskaya S., Gantseva A.
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 6 (2013)
Express method to determine calcium content in milk and products of cheese making
Tetereva L.
PDF
(Rus)
编号 6 (2017)
Application of the description-profile method of the tasting analysis at comparing quality of the DOP cheese and its analogues
Zavorohina N.
PDF
(Rus)
编号 5 (2010)
Thermographic method for determination of the thermoacid milk coagulation
Ostroumov L., Braginsky V., Chebotarev A., Osintsev A., Ostroumov L., Braginskiy V., Chebotarev, A., Osintsev A.
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 2 (2010)
Effects of the production method on formation of sweet butter flavor
Kustova T., Vyshemirskii F.
PDF
(Rus)
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