检索

期
标题
作者
编号 2 (2019)
Effects of the coli-bacteria on the quality and keepability of cream-raw material for the products of butter making
Sviridenko G., Ivanova N., Zaharova M., Smirnova O.
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 6 (2014)
Control of the indices of quality and safety of raw milk materials and milk products under the terms of working technical regulations of the Customs Union
Yurova E.
PDF
(Rus)
编号 4 (2010)
Quality of milk for cheese production
Vlasova J., Tsugkiev B., Vlasova, Z., Tsugkiev, B.
PDF
(Rus)
编号 3 (2015)
Standardization of milk by membrane methods in the protein products technology
Zolotareva M., Volodin D., Topalov V., Evdokimov I., Knyazev S., Somov V.
PDF
(Rus)
编号 5 (2012)
Analysis of critical points in the technology of raw milk receiving
Semenov S., Ponomarev A., Kuzovleva A., Polyanskii K.
PDF
(Rus)
编号 3 (2009)
Cheese making sector: problems and offers
Cheverov V., Cheverov V.
PDF
(Rus)
编号 3 (2015)
Requirements to the raw milk for cheese making
Sviridenko G., Mordvinova V.
PDF
(Rus)
编号 3 (2012)
The role of stevia in improving cheese suitability of milk
Savina I., Semenov S., Ponomarev A., Polyanskii K.
PDF
(Rus)
编号 1 (2009)
Inlet control of the raw milk quality
Proshkina T., Proshkina T.
PDF
(Rus)
编号 1 (2015)
Effects of the milk raw materials on the quality of the dairy butter
Dunchenko N., Denisov S.
PDF
(Rus)
编号 2 (2010)
Products from the secondary raw milk materials intended for processed cheeses recipes
Kravchenko E., Dunaev A., Volkova Т.
PDF
(Rus)
编号 5 (2015)
Effects of the surface-active agents on the water penetration of the ultrafiltration membranes
Manevich E., Kuzina J., Manevich B., Kosiyanenko T., Evdokimov I.
PDF
(Rus)
编号 6 (2009)
Low fat butter Yakutskii haiah
Efimova A., Stepanov K., Efimova A., Stepanov К.
PDF
(Rus)
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