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Title
Authors
Imitating processed cheese products and items of import replacement
Dunaev A.V.
Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
Tetereva L.I., Mordvinova V.A., Onosovskaya N.N., Lepilkina O.V., Delitskaya I.N.
Physical-chemical aspects of the poly-component products of cheese making
Lepilkina O.V., Lepilkina O.V.
Complex technology of processed cheeses and cheese products
Gavrilova N.B., Moliboga E.A.
Application of the rice flour and albumin in the technology of the processed cheese product
Bogdanova N.S.
Quality of sausage cheese and products containing milk with milk fat replacers (MFR)) produced according to the processed cheese technology
Orlova E.A., Kalabushkin V.V., Dunaev A.V., Alekseeva E.V.
Application of rice and albumin flours in the technology of processed cheese product
Bogdanova N.S.
Effects of the packaging materials on the quality of the smoked sausage and processed cheese and cheese products
Orlova E.A., Dunaev A.V., Kalabushkin V.V.
Effects of the packaging materials properties on the quality of smoked processed cheese and cheese products
Dunaev A.V., Orlova E.A., Kalabushkin V.V., Alekseeva E.V.
Resources saving technologies of processed cheeses and cheese products manufacturing
Dunaev A.V., Sokolova N.Y., Konovalova T.M., Vodolazskaya E.A.
Russian melting salt for heatresistant processed cheese and cheese products manufacturing
Sokolova N.Y., Kesoyan G.A., Dobtoskokina N.D.
Processed cheese products with functional characteristics
Ostroumova T.A., Ryapolov A.N., Leonenko Y.V., Ostroumova T.A., Ryapolov A.N., Leonenko Y.V.
Typical program for production control of cheese
Mordvinova V.A., Sviridenko G.M., Tetereva L.I., Onosovskaya N.N., Mordvinova V.A., Sviridenko G.M., Tetereva L.I., Onosovskaya N.N.
Dependence of the processed cheese quality on the selected regimes of smoking
Kalabushkin V.V., Dunaev A.V., Alekseeva E.V.
Study structure formation processes cheese products for specialized power
Moliboga E.A.
Milk fat replacers for cheese products and processed cheese products of new generation
Stepanova L.I., Stepanova L.I.
Identification and consuming properties of processed cheese
Svyatkina L.I., Andruhova V.Y.
Emulsifying characteristics of the natural aroma and flavoring ingredients Butter Buds
Osad'ko M.I., Rumyantseva G.N., Zotkina D.S., Osad'ko M.I., Rumyantseva G.N., Zotkina D.S.
Processed cheese with whey proteinparticulate
Mel'nikova E.I., Stanislavskaya E.B., Podgornyy N.A., Mel'nikova E.I., Stanislavskaya E.B., Podgornyi N.A.
Vegetable oil has been found in cheese! Is it really so?
Lepilkina O.V., Topnikova E.V.
100 years to the processed cheese
Dunaev A.V., Vodolazskaya E.A., Konovalova T.M., Dunaev A.V., Vodolazskaya E.A., Konovalova T.M., Dunaev A.V.
Whey protein microparticulate application in processed cheese technology
Ponomarev A.N., Melnikova E.I., Stanislavskaia E.B.
Rheological properties of the processed cheese with added roe and milt
Lyutova E.V., Klyuchko N.Y.
The company «Orbita» - innovations multiplied by experience
Prospects of stabilizers application in the processed cheese manufacturing
Ostroumov L.A., Arhipov A.N.
Actual issues of the processed cheese manufacturing
Dunaev A.V., Dunaev A.V.
Computer imitation of the unsafe depreciationof the knives for cheese grating
Korenkov M.Y., Ilyukhin V.V., Zyankin M.B., Shishkin S.V., Korenkov M.Y., Ilyuhin V.V., Zyankin M.B., Shishkin S.V.
Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
Sviridenko G.M., Babkina N.G., Zaharova M.B.
Processed cheese product on the bases of skim curds with use of appies
Lupinskaya S.M., Gantseva A.M.
Development of stabilization mixture for melting of curd raw materials in the production of pasty fused cheese products
Lupinskaya S.M., Chechko S.G.
Effects of the melting salts produced in Russia on the quality of processed cheese products
Sokolova N.Y., Sokolova N.Y.
Processed cheese - a flavor component for products of buttermaking
Topnikova E.V., Konovalova T.M., Topnikova E.V., Konovalova T.M.
The association of the processed cheese producershas been created
Effects of the spore microorganisms on the quality and keepability of processed cheese
Babkina N.G.
Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese
Sviridenko G.M., Zaharova M.B., Babkina N.G.
Requirements of the documents of the Customs Union to the processed cheese manufacturing
Dunaev A.V.
Vegetable components in the processed cheese manufacturing
Shchetinin M.P., Azolkina L.N., Bogdanova N.S.
Technologies for the processed cheese products
Dunaev A.V., Konovalova T.M., Dunaev u.V., Konovalova, T.M.
Natural flavorsfor processed cheeses
Abramov D.V.
Vegetable oil ingredients for processed cheese products
Dunaev A., Dunaev A.V.
Principles of the modern productionof processed cheeses and cheeseproducts
Romanova P., Romanova P.
The cheese famous, beneficial, tasty, processed
Rybalova T.I.
New types of products - the main resource of the stable operation
Dunaev A.V., Konopleva A.V.
Varieties and compositions of the processed cheese products
Dunaev A.V., Konovalova T.M., Dunaev, A.V., Konovalova T.M.
Food supplements with antioxidative action for extending shelf life of processed cheese
Rozdova V.F., Kulakov T.A., Ozhgikhina N.N., Rozdova V.F., Kulakov T.A., Ojgihina N.N.
Special vegetable oils for cheese products
Snegova V.N.
Existing technologies of the processed cheeses
Dunaev, A.V., Dunaev A.V.
The technology of the processed cheese with addition of roe and milt of the Baltic herring
Lyutova E.V., Klyuchko N.Y.
Processed cheese manufacturing: problems and ways of their solution
Dunaev A.V.
Smoking of processed cheese and cheese products
Dunaev A.V., Dunaev A.V.
Processed cheese products with powdered milk ingredients
Ostroumov L.A., Leonenko Y.V.
Microbiological control in the processed cheese manufacturing
Sviridenko G.M., Sviridenko G.M.
Study of the covers for smocked sausage cheese
Dunaev A.V., Orlova E.A., Kalabushkin V.V.
New application of processed cheese
Tsvetkov I.L.
The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing
Sviridenko G.M., Sviridenko Y.Y., Zaharova M.B., Babkina N.G.
Methodological items and CTO VNIIMC on the forecasting and preventing of the risks of lowering quality and keepability of the processed cheese
Sviridenko G.M., Zaharova M.B., Babkina N.G.
Specialized starches of the series «Cheese Maker» for improving profitability of processed cheese manufacturing
Maiauskaite V.Y., Sandbeck A., Slierendrecht H.
Processed cheese market
Solomin S.V.
Food fibres «Citry-Fi»-innovations in the processed cheeses manufacturing
Gubina I.V., Gubina I.V.
Products from the secondary raw milk materials intended for processed cheeses recipes
Kravchenko E.F., Dunaev A.V., Volkova Т.Д.
Situation and prospects of the processed cheese production
Sviridenko Y.Y., Dunaev A., Sviridenko Y.Y., Dunaev A.V.
Applying natural aroma supplements with cheese flavor
Myagkonosov D.S., Mordvinova V.A., Kalabushkin V.V., Abramov D.V., Alekseeva E.V.
Effects of the melting salts on the microbiological stability and keepability of processed cheese
Sviridenko G.M., Zaharova M.B., Sokolova N.Y.
Food fibres «Citry-Fai»-innovations in the processed cheeses manufacturing
Gubina I.V.
Effects of the natural flavors Butter buds on quality characteristics of the processedcheese products
Osad'ko M.I., Osad'ko M.I.
Cheese products with vegetable ingredient curcuma
Gavrilova N.B., Moliboga E.A., Moiseikina D.N.
Reverse osmosis separation of solutions cornstarch production as an effective Way to reduce the cost processed cheese product
Kovaleva O.A., Lazarev S.I., Polanskii K.K.
Food bers «Citri-Fi» in the processed cheese manufacturing
Gubina I.V.
Food fibres «Citri-Fai» — innovations in the processed cheeses manufacturing
Gubina I.V.
Widening of the varietiesof processed cheese products
Ostroumov L.A., Gralevskaya I.V., Davydenko V.A., Ostroumov L.A., Gralevskaya I.V., Davydenko V.A.
Complex solutions for processed cheese packaging
New national standard «Processed cheese products. General technical conditions»
Dunaev A.V., Onosovskaya N.N., Konovalova T.M., Vodolazskaya E.A., Sokolova N.Y.
Processed cheese packaging: situation and prospects
Rozdova V.F., Rozdova V.F.
1 - 73 of 73 Items

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