ПросмотрКазахский научно-исследовательский институт перерабатывающей и пищевой промышленности по теме
Отображаемые элементы 69-88 из 233
темам |
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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] |
taxifolin [2] |