5 ТОМ Show filter × Заголовок Apply Nutritional value of meat snack products with the addition of beet juice Development and research of the quality of curd mass enriched with seaweed, with an economic justification of the product Prospects for obtaining protein isolate from sunflower seeds Study of the residual antigenicity of hydrolysates of protein additives in the composition of minced meat The effect of high-protein flour mixture on the rheological properties of finished bakery products Biochemical characteristics of propionic acid bacteria and acidophilus bacillus Previous 1 2 3 Items 31-36 of 36
