检索

期
标题
作者
编号 5 (2014)
Key ways to reduce losses in the cheese making sector
Sviridenko Y., Volkova T.
PDF
(Rus)
编号 6 (2016)
Methodological items and CTO VNIIMC on the forecasting and preventing of the risks of lowering quality and keepability of the processed cheese
Sviridenko G., Zaharova M., Babkina N.
PDF
(Rus)
编号 4 (2011)
Principle factors effecting quality and keepability of the dairy butter
Topnikova E.
PDF
(Rus)
编号 4 (2016)
A new laboratory equipment series - new opportunities for fundamental and applied research
Mayorov A., Musina O.
PDF
(Rus)
编号 6 (2009)
Milk forum in Vologda.
Sviridenko Y., Topnikova E., Malik L., Britvina T., Ya Sviridenko Y., Topnikova E., Malik L., Britvina T.
PDF
(Rus)
编号 4 (2015)
Quality of the hard rennet cheese and technological properties of milk depending on cows feeding
Savina I.
PDF
(Rus)
编号 2 (2009)
Typical program for production control of cheese
Mordvinova V., Sviridenko G., Tetereva L., Onosovskaya N., Mordvinova V., Sviridenko G., Tetereva L., Onosovskaya N.
PDF
(Rus)
编号 2 (2015)
Technologies of the milk whey products replacing import
Sviridenko Y., Volkova T.
PDF
(Rus)
编号 6 (2013)
Membrane processes for processing milk and whey
Gavrilov G., Kravchenko E., Gavrilov V.
PDF
(Rus)
编号 1 (2010)
80 years to the Abatskmolprom
PDF
(Rus)
编号 6 (2013)
Improvement of the milk whey products competitiveness
Volkova T., Sviridenko Y.
PDF
(Rus)
编号 5 (2017)
Milk whey - a source of valuable food ingredients and additional profit
Zolotareva M., Topalov V., Evdokimov I., Hramtsov A.
PDF
(Rus)
编号 6 (2012)
Date the future
Bykovskaya G., Girinovich O.
PDF
(Rus)
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