Том 2 Show filter × Заголовок Apply Prospects for the use of protein-fat emulsions in the technology of meat products with a functional focus Smoothies as a source of antioxidants: technology development and quality assessment The effect of rosehip syrup on the rheological properties of yogurt The effect of non-traditional plant raw materials on the nutritional value of an enriched snack product Investigation of the effect of herbal additives on the quality characteristics of cottage cheese mousse 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 Previous 1 2 3 4 Next Items 16-30 of 47
