ПросмотрКазахский научно-исследовательский институт перерабатывающей и пищевой промышленности по теме
Отображаемые элементы 57-76 из 233
темам |
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Nutritional value [1] |
nutritional value of meat [1] |
nutritionalvalu [1] |
PA-2 adaptogenic agent [1] |
pathogen [1] |
population structure [1] |
PPV D [1] |
Protein [1] |
Protein filling, [1] |
Prunus armeniaca [2] |
pumpkin [1] |
Quality [1] |
red meat [1] |
regression-hydration process [1] |
Regression-hydration technology [1] |
Response surface methodology [1] |
rheological properties of dough [1] |
sausage [2] |
sensory analysis [2] |
smoked sausages [1] |