Том 2 Show filter × Заголовок Apply New technologies in the production of curd products Composition of lipids and fatty acids of flaxseed urbech as a component of confectionery products Analysis of consumer preferences of flour confectionery products in Vladivostok Cultures of Streptococcus thermophilus. Their importance in the starter composition Development and research of the quality of sweet biscuits enriched with cedar cake Analysis of bakery products market conditions: supply and demand Biotechnology for the production of biologically active food additives for the prevention of digestive diseases The effect of spirulina powder on the productivity of broiler chickens Etiological factors of otitis in animals Morphology of some pelvic limb muscles in marals State veterinary supervision in the Amur region (overview) Phagocytic properties of blood leukocytes in calves with the use of an enzyme-probiotic feed additive The effect of the probiotic Olin on the ionic composition of calves' blood Using feed conversion for young calves The use of genetic technologies in horse breeding 1 2 Next Items 1-15 of 27
