Showing 341 - 360 results of 550 for search '"Техника и технология пищевых производств"', query time: 1.27s Refine Results
  1. 341
    Effect of Pumpkin Husks on Cracker Dough Fermentation
    “...Техника и технология пищевых производств...”
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  2. 342
    Assessing the Biological Value of Milk Obtained from Various Farm Animals
    by Orazov A., Nadtochii L., Safronova A.
    Published 2019-10-01
    “...Техника и технология пищевых производств...”
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  3. 343
    NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES
    by Golub O.V., Stepanova E.N., Tyapkina E.V.
    Published 2017-03-01
    “...Техника и технология пищевых производств...”
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  4. 344
    MODELING AND OPTIMIZATION OF POLYCOMPONENT FLOUR COMPOSITION FOR PRODUCTION OF GLUTEN-FREE MEATS
    “...Техника и технология пищевых производств...”
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  5. 345
    THE STUDY ON CONSUMER CHARACTERISTICS OF DIETARY FOOD ANALOGOUS TO ITALIAN DESSERT OF TIRAMISU
    by Nikitina T.A., Kliukina O.N., Ptichkina N.M.
    Published 2016-06-01
    “...Техника и технология пищевых производств...”
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  6. 346
    ANTIOXIDANT ACTIVITY OF CHOKEBERRY EXTRACTS OBTAINED IN SUPERCRITICAL CONDITIONS
    by Eremeeva N.B., Makarova N.V., Platonov I.A.
    Published 2016-09-01
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  7. 347
    RESEARCH OF SAFETY AND RELATIVE BIOLOGICAL VALUE OF DRINKS ON THE BASIS OF THE EXTRACT OF MANCHURIAN WALNUT PERICARP
    by levchuk T.V., Chesnokova N.Y., Lyovochkina L.V.
    Published 2016-03-01
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  8. 348
    THE INFLUENCE OF YEAST RACE ON THE FERMENTATION OF CHERRY PULP FOR PRODUCING DISTILLATE
    by Krikunova L.N., Dubinina E.V., Alieva G.A.
    Published 2016-03-01
    “...Техника и технология пищевых производств...”
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  9. 349
    JELLY-FORMING ABILITY OF PECTINS OF FRESH AND FROZEN RED CURRANT BERRIES
    by Myasishcheva N.V., Artemova E.N., Makarkina M.A.
    Published 2017-06-01
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  10. 350
    QUALITY EVALUATION OF FRESH RUTABAGA
    by Glebova S.Y., Golub O.V.
    Published 2017-03-01
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  11. 351
    ANALYSIS OF WHEY CRYOCONCENTRATION AT SEVERAL SUCCESSIVE STAGES
    by Gushchin A.A.
    Published 2017-06-01
    “...Техника и технология пищевых производств...”
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  12. 352
    Prospects of Technology and Formulation Development for Sauces Based on Oyster Mushrooms
    by Dril' A.
    Published 2019-12-01
    “...Техника и технология пищевых производств...”
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  13. 353
    Innovative Decisions in the Production Quality Control of Flour Milling
    “...Техника и технология пищевых производств...”
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  14. 354
    Hghly Effective Methods of Modification of Fats in Milk-Containing Products
    by Tereshchuk L., Starovoytova K.
    Published 2018-09-01
    “...Техника и технология пищевых производств...”
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  15. 355
    Biomodification of Ostrich Meat Properties with Collagenase: Optimization of Technological Parameters
    “...Техника и технология пищевых производств...”
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  16. 356
    Development of the integrated management system in food production company
    “...Техника и технология пищевых производств...”
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  17. 357
    Effectiveness of lactate-containing processing aids application in vegetable treatment
    by Eveleva V., Cherpalova T., Shipovskaya E.
    Published 2018-05-01
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  18. 358
    The Pamir Yaks of North Tajikistan: Specifics of Hide Formation
    “...Техника и технология пищевых производств...”
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  19. 359
    Extracting Vitabiotic Pharmaceutical Substances from Berry Raw Materials: Optimization of Processes
    “...Техника и технология пищевых производств...”
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  20. 360
    Controlling as a Basis for Effective Management in Enterprises of the Agro-Industrial Complex
    by Zhidkova E.
    Published 2018-12-01
    “...Техника и технология пищевых производств...”
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