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A. B. Tkhaishaova
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A. B. Tkhaishaova
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A. B. Tkhaishaova
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1
Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution
by
Z. N. Khatko
,
A
.
B
.
Tkhaishaova
,
M. A. Gasheva
Published 2017-12-01
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Article
2
Development of sausage products of the ordered composition with content of vegetable protein nd antioxidant of vegetable origin
by
I. V. Kochieva
,
L. V. Tsalieva
,
A
.
B
.
Tkhaishaova
,
M. S. Galicheva
Published 2017-12-01
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Article
3
Comparative analysis of quality and safety indicators of “Adygeyskiy” dry cheese and “Parmesan” hard cheese
by
Z. N. Khatko
,
M. A. Gasheva
,
A
.
B
.
Tkhaishaova
,
N. S. Khishtova
,
Y. E. Saprykina
Published 2018-06-01
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