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Dependence of the processed cheese quality on the selected regimes of smoking
Kalabushkin V., Dunaev A., Alekseeva E.
Role of the sensor evaluation in improvement of the milk products research objectivity
Ojgihina N., Tetereva L.
Role of the organoleptic evaluation in assessing milk products quality
Ozhgikhina N., Tetereva L., Ojgihina N., Tetereva L.
Assessment of the organoleptic indices of the product containing more than 50 % of milk fat substitute in the fat phase and produced by the processed cheese technology
Ivanilova I.
Effects of the way of the milk mixture normalization on the hard cheese quality
Delitskaya I., Mordvinova V., Lepilkina O., Myagkonosov D.
Expertise of soft cheeses with the white mould on the surface
Denisova M., Denisov S.
Issues of standardization at soft cheese manufacturing
Mordvinova V., Ostroukhova I., Onosovskaya N., Mordvinova V., Ostrouhiva I., Onosovskaya N.
Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
Tetereva L., Mordvinova V., Onosovskaya N., Lepilkina O., Delitskaya I.
Development of stabilization mixture for melting of curd raw materials in the production of pasty fused cheese products
Lupinskaya S., Chechko S.
Effects of milk clotting preparation on cheese organoleptic indices
Belov A., Koval' A., Avdanina E., El'chaninov V., Belov A., Koval' A., Avdanina E., El'chaninov V.
About the role of emulsifiers in improving cheese products quality
Lepilkina O., Smykov I., Loginova I.
Hermetic packaging of the dairy butter: effects on quality indices at storage in refrigerators
Gaplevskaya N., Serpunina L.
Formation of the organoleptic properties of cheese and control of cheese ripening process
Belov A., Kriger A., Koval’ A., Miklishannskii V.
Special issues of applying calcium chloride of the trade mark «Fudix TM» in the semi-hard cheese production
Mordvinova V., Delitskaya I., Manuylov S., Mordvinova V., Delitskaya I., Manuilov S.
Problems of cheese classification in the commodity turnover
Mayorov A., Surai N.
Grated cheeses in the Russian market
Mordvinova V., Delitskaya I.
Original technologies of the brine cheese
Mordvinova V., Delitskaya I.
«Tilsit» and Tilsiter» - see the difference
Mordvinova V.
Quality of the hard rennet cheese and technological properties of milk depending on cows feeding
Savina I.
Impacts of functional food supplements on quality of spreads used for sandwiches
Karavaeva E., Vyshemirskii F., Dunaev A., Pirogova E.
Identification and consumer properties of the hard cheese realized in Irkutsk
Svyatkina L., Andrukhova V.
Organoleptic methods of assessment
Ozhgikhina N., Tetereva L., Ozhgihina N., Tetereva L.
Assessment of quality and grades of the dairy butter
Vyshemirskii F.
Special features of formation of the organoleptic indices of cheese products
Mordvinova V., Lepilkina O., Ostrouhova I., Samoilov A.
Special features of cheese ripening with cheese slime microflora
Mordvinova V., Ostrouhova I., Sviridenko G.
Special features of salting new type of the hard cheese
Delitskaya I., Mordvinova V.
Free fat in cheese and cheese products
Lepilkina O., Smykov I., Loginova I.
Organoleptic evaluation of the milk containing products
Ojgihina N., Tetereva L., zhgikhina N., Tetereva L.
Special issues of the fermented cheese production
Mordvinova V., Ostrouhova I., Ostrouhov D., Il'ina S.
1 - 29 的 29 信息

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