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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 2 (2009)
Soft cheese from milk-protein concentrates
Suyunchev O., Evdokimov I., Sardak A., Klepker V., Rudakov A., Suyunchev O., Evdokimov I., Sardak A., Klepker V., Rudakov A.
PDF
(Rus)
编号 2 (2010)
Ultra-filtration - revolution in the soft cheese manufacturing
Ostrouhov D.
PDF
(Rus)
编号 6 (2009)
New national standards in cheese making
Mordvinova V., Mordvinova V.
PDF
(Rus)
编号 5 (2012)
Amino acids score of the cheese «Spartanskii»
Vlasova J., Vasiliadi G.
PDF
(Rus)
编号 2 (2012)
Receiving of cheese product and whey drink by the thermo-acid coagulation method
Shchetinin M., Kol’tyugina O., Bychkova M.
PDF
(Rus)
编号 2 (2009)
Soft cheese - it is efficient
Ostroukhova I., Mordvinova V., Il'ina S., Ostrouhova I., Mordvinova V., Il'ina S.
PDF
(Rus)
编号 3 (2018)
Soft cheese from the mixture of cow and goat milks with addition of nut our
Chechetkina A., Zabodalova L.
PDF
(Rus)
编号 6 (2017)
Soft cheese «Globozum»
Funk I., Dorofeev R., Ott E.
PDF
(Rus)
编号 4 (2015)
Soft cheese. Varieties and technological special features
Mironeneko I., Usatyuk D.
PDF
(Rus)
编号 2 (2019)
Soft cheese with vegetable complex from green buckwheat for dietetic nutrition
Polyanskii K., Lesnikova E., Glagoleva L., Tokareva D.
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 2 (2010)
Technological specialtiesof the soft cheese manufacturing
Ostroumov L., Bobylin V., Husnullina N.
PDF
(Rus)
编号 3 (2017)
Application of the soft cheese in the recipes of the jell products for sports nutrition
Polyanskii K., Hodyreva O., Magomedov M., Lobosova L., Magomedova A.
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 5 (2009)
Effect of propionic bacteria starter culture on soft cheeses quality
Khamagaeva I., Choyzhilsuren N., Kachanina L., Hamagaeva I., Choijilsuren N., Kachanina L.
PDF
(Rus)
编号 5 (2016)
The use of vegetable ingredients in soft cheese technology
Gavrilova N., Makarova E.
PDF
(Rus)
编号 2 (2009)
Issues of standardization at soft cheese manufacturing
Mordvinova V., Ostroukhova I., Onosovskaya N., Mordvinova V., Ostrouhiva I., Onosovskaya N.
PDF
(Rus)
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