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期
标题
作者
编号 2 (2017)
Dependence of the processed cheese quality on the selected regimes of smoking
Kalabushkin V., Dunaev A., Alekseeva E.
PDF
(Rus)
编号 3 (2014)
Expertise of soft cheeses with the white mould on the surface
Denisova M., Denisov S.
PDF
(Rus)
编号 1 (2009)
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.
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 4 (2013)
Hermetic packaging of the dairy butter: effects on quality indices at storage in refrigerators
Gaplevskaya N., Serpunina L.
PDF
(Rus)
编号 5 (2012)
Impacts of functional food supplements on quality of spreads used for sandwiches
Karavaeva E., Vyshemirskii F., Dunaev A., Pirogova E.
PDF
(Rus)
编号 4 (2014)
Assessment of quality and grades of the dairy butter
Vyshemirskii F.
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)
编号 5 (2017)
Special features of salting new type of the hard cheese
Delitskaya I., Mordvinova V.
PDF
(Rus)
编号 4 (2014)
Free fat in cheese and cheese products
Lepilkina O., Smykov I., Loginova I.
PDF
(Rus)
编号 2 (2019)
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.
PDF
(Rus)
编号 2 (2017)
Effects of the way of the milk mixture normalization on the hard cheese quality
Delitskaya I., Mordvinova V., Lepilkina O., Myagkonosov D.
PDF
(Rus)
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