²

 N52
52 (2009-03)

 N51
51 (2009-02)

 N50
50 (2009-01)

 N49
49 (2008-06)

 N48
48 (2008-05)

 N47
47 (2008-04)

 N46
46 (2008-03)

 N45
45 (2008-02)

 N44
44 (2008-01)

2007:
43 (2007-08)
42 (2007-07)
41 (2007-06)
40 (2007-05)
39 (2007-04)
38 (2007-03)
37 (2007-02)
36 (2007-01)

2006:
35 (2006-10)
34 (2006-09)
33 (2006-08)
32 (2006-07)
31 (2006-06)
30 (2006-05)
29 (2006-04)
28 (2006-03)
27 (2006-02)
26 (2006-01)

:
25 24 23 22 21 20 19 18 17 16 15 14 13 12 11 10 09 08 07 06 05 04 03 02 01

 

" " 51 (2009 2)

/ NEWS (6)

IJ / EVENT

" - 2009" / "Dairy Business - 2009" (9)

: ? / Milk production: hobby or industry? (14) [PDF]

/ RAW MILK

- ? / Will we have sufficient quality milk supply? (18) [PDF]

IJ / INGREDIENTS

䳺 / Ingredients fighting for consumers (22)

г, - / Growth unaffected by the crisis - whey and lactose (27)

в Dz / HISTRORY OF DAIRY INDUSTRY

, / To procure the region, turn on the national and European markets (32)

/ PERSONNEL

(. ) / Looking for managers (Example. Completion) (34)

/ SCIENCE

.., ..., .., ..., .., ..., .., , .., ' . , / G. Nasyrova, PhD (Biology), Y. Zhukova, PhD (Biology), F. Fedin, PhD, K. Pashuk, Post-graduate, A. Nasyrov. Technological Institute for Dairy and Meat. Biochemical characteristics of ripening of rennet cheese made with addition of soya isolates (39)

.., ..., , . - / G. Didukh, PhD, Lecturer, Department of Food Technology and Restaurant Business, Odessa National Academy of Food Technologies. Bacteriophages - the way to safe food (42)

.., ..., ̳ . / Y. Danchuk, PhD, Ministry for Agrarian Policy of Ukraine. The research of the method of thermal-acid coagulation of milk proteins in the presence of polysaccharides (45)

.., ..., , .., ..., , ., . / T. Shulyak, PhD, Associate Professor, V. Shulyak, DSc, Professor, N. Korotchenko, Assistant. The research of rheological properties of functional cultured milk products (49)

.., 쳿. ϳ , / . Ryzhkova, Senior Lecturer, Kharkiv State Academy of Zoo-Veterinary. Improvement of safety of cheese made of goat milk (53)


 


 

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