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期
标题
作者
编号 5 (2017)
Some aspects of keepability of the packaged cheese
Orlova E., Mordvinova V., Il'ina S.
PDF
(Rus)
编号 6 (2016)
Effects of the barrier indices of the polymer packes on quality and keepability of packed cheese
Orlova E., Mordvinova V., Sviridenko G.
PDF
(Rus)
编号 6 (2009)
New national standards in cheese making
Mordvinova V., Mordvinova V.
PDF
(Rus)
编号 2 (2009)
Composition of micellium fungi contaminating semi-hard cheese surface
Nagula M., Kuznetsova L., Ozerskaya S., Ivanushkina N., Nagula M., Kuznetsova L., Ozerskaya S., Ivanushkina N.
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 3 (2015)
The packages «PREMIUMPACK» - new solution in the packaging for cheese making
Orlova E., Mordvinova V., Bol’shakova E.
PDF
(Rus)
编号 4 (2009)
Intensification of the semi-hard rennet cheese technology
Gavrilova N., Borovskaya A., Gavrilova N., Borovskaya A.
PDF
(Rus)
编号 2 (2018)
Risks managing in the critical control points at the production of the cheese «Rossiiskii»
Dunchenko N., Mihailova K.
PDF
(Rus)
编号 2 (2018)
Effects of the temperature on the special features of the types of the semi-hard rennet cheese
Mironenko I.
PDF
(Rus)
编号 5 (2016)
Assessment of the fatty-acids composition of semi-hard cheese
Svyatkina L., Andruhova V., Borisov A.
PDF
(Rus)
编号 3 (2018)
Reasons of technological risks at the «Rossiiskii» cheese production
Dunchenko N., Mihailova K.
PDF
(Rus)
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