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https://doi.org/10.55956/GLZB2267
ANALYSIS OF QUALITY INDICATORS OF SAUSAGE PRODUCTS PREPARED WITH THE USE OF LOW-VALUE BY-PRODUCTS
Abstract views: 200
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PDF downloads: 166
https://doi.org/10.55956/RISN9017
DEVELOPMENT OF DETOXIFYING NATIONAL DAIRY PRODUCTS
Abstract views: 121
/ PDF downloads: 213
https://doi.org/10.55956/LZHZ9319
IMPROVEMENT OF THE OPTIMAL RECIPE OF PASTA PRODUCTS ENRICHED WITH YOGURT POWDER AND STUDY OF THEIR STRUCTURAL PROPERTIES
Abstract views: 153
/ PDF downloads: 106
https://doi.org/10.55956/IEHW3917
RESEARCH OF VENEER BONDING PROCESSES IN THE MANUFACTUREOF LOW-TOXIC PLYWOOD
Abstract views: 264
/ PDF downloads: 99
https://doi.org/10.55956/CSPE3798
DEVELOPMENT OF A METHOD FOR DIRECT TANNING OF FUR SHEEPSKINS
Abstract views: 175
/ PDF downloads: 48
https://doi.org/10.55956/RSRC8339
MEAT PRODUCTIVITY CHARACTERISTICS OF THE ALTAI RED SHEEP BREED IN THE XINJIANG REGION
Abstract views: 114
/ PDF downloads: 58
https://doi.org/10.55956/FXOF3327
STUDY OF THE CHEMICAL TECHNOLOGICAL PROCESS FOR OBTAINING HYDROGELS BASED ON ACRYLIC ACIDS
Abstract views: 307
/ PDF downloads: 190
https://doi.org/10.55956/WKFY5487
FEATURE OF THE TECHNOLOGY OF PRINTING SYNTHETIC COPOLYMERS ON TEXTILES WITH PIGMENTS BASED ON WATER DISPERSION
Abstract views: 404
/ PDF downloads: 113
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
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