Strain of bacteria acetobacter aceti used for production of bacterial starters for sour-milk products
SU1796129A1
Method for meat paste production
RU1784165C
Process for preparing milk to coagulation
SU1762859A1
Method for production of condensed dairy product
SU1741718A1
Method for curds production
RU1785633C
Method of preparing bacterial ferment for curds production
SU1731141A1
Strain of bacteria streptococcus thermophilus, used in the composition of bacterial starter for curds preparation
SU1762863A1
Dairy dessert
SU1763021A1
Vibrating-magnetic separator
SU1762851A1
Composition foe meat addition in smoked foods production
RU1792619C
Method for protein-fat emulsion preparing
SU1724153A1
Method for soft cheese production
SU1746986A1
Milk product for baby food
SU1712401A1
Method for production of protective medium for lactobacilli bacterial preparations
SU1708245A1
Soft cheese making method
SU1708833A1
Strain of bacteria leuconostoc dextranicum, used in the composition of bacterial concentrate, for the sour cream production and the dairy produce of sour cream type
SU1705340A1
Strain of bacteria streptococcus lactis subsp
SU1721085A1
Bacterial strain streptococcus lactis subsp
SU1747001A1
Method for obtaining fodder meal of keratin-containing raw- material
SU1666025A1
Method for production of fresh brine-ripened cheese