ПросмотрКазахский научно-исследовательский институт перерабатывающей и пищевой промышленности по теме
Отображаемые элементы 68-87 из 233
| темам |
|---|
| 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] |
| soil salinization [1] |
| solubility [1] |
| sonochemical micronization [1] |
| sports nutrition [1] |
| straight dough procedure [1] |
| sub-products [1] |
| subtilisin [2] |
| supplements complex [1] |
| taste and aromatic ingredients [1] |
| taste and spicy flavor ingredients [2] |
| tasty and spicy aromatic ingredients [1] |