ПросмотрКазахский научно-исследовательский институт перерабатывающей и пищевой промышленности по теме
Отображаемые элементы 54-73 из 233
| темам |
|---|
| multi-component food products [1] |
| nanoemulsion [1] |
| nutrional value [1] |
| 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] |