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https://doi.org/10.55956/WNQU5604
THE USE OF RECYCLED CONCRETE FILLERS IN CONCRETE
Abstract views: 130
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PDF downloads: 69
https://doi.org/10.55956/THZV8814
RESEARCH OF PROPERTIES OF LACTIC ACID BACTERIA STRAINS IN THE PRODUCTION OF BOILED-SMOKED AND SEMI-SMOKED PRODUCTS FROM HORSE MEAT
Abstract views: 341
/ PDF downloads: 179
https://doi.org/10.55956/GUXT6653
COMPARATIVE ANALYSIS OF THE COMPONENT COMPOSITION AND CONTENT OF SULFUR-CONTAINING COMPOUNDS IN NATURAL GAS FROM THE AMANGELDY AND ANABAY FIELDS (BASED ON DATA FROM 2024–2025)
Abstract views: 61
/ PDF downloads: 42
https://doi.org/10.55956/ZCCL4005
APPLICATION OF HACCP PRINCIPLES TO ENSURE QUALITY AND SAFETY IN THE PRODUCTION OF SPICE AND FLAVOUR COMPOSITIONS BASED ON BIOLOGICALLY ACTIVE SUBSTANCES OF PLANT RAW MATERIALS
Abstract views: 248
/ PDF downloads: 94
https://doi.org/10.55956/SPFA5770
EFFICIENCY OF ADDING FLAX SEED AND SPELT FLOUR TO THE RECIPE OF YEAST-FREE WHEAT BREAD
Abstract views: 317
/ PDF downloads: 149
https://doi.org/10.55956/GMSL4181
MICROSTRUCTURAL ANALYSIS OF WOOL FIBERS OF DIFFERENT TYPES AND CONDITIONS USING SCANNING ELECTRON MICROSCOPY (SEM)
Abstract views: 317
/ PDF downloads: 157
https://doi.org/10.55956/YUXY9855
OPTIMIZATION OF VITAMIN COMPOSITION IN CURD PRODUCTS
Abstract views: 133
/ PDF downloads: 102
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