Grain Products and Mixed Fodder’s

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• Volume: 24, Issue: 2, 2024
• Volume: 24, Issue: 1, 2024
• Volume: 23, Issue: 4, 2023
• Volume: 23, Issue: 3, 2023
• Volume: 23, Issue: 2, 2023
• Volume: 23, Issue: 1, 2023
• Volume: 22, Issue: 4, 2022
• Volume: 22, Issue: 3, 2022
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• Volume: 22, Issue: 1, 2022
• Volume: 21, Issue: 4, 2021
• Volume: 21, Issue: 3, 2021
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• Volume: 21, Issue: 1, 2021
• Volume: 20, Issue: 4, 2020
• Volume: 20, Issue: 3, 2020
• Volume: 20, Issue: 2, 2020
• Volume: 20, Issue: 1, 2020
• Volume: 19, Issue: 4, 2019
• Volume: 19, Issue: 3, 2019
• Volume: 19, Issue: 2, 2019
• Volume: 19, Issue: 1, 2019
• Volume: 18, Issue: 4, 2018
• Volume: 18, Issue: 3, 2018
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• Volume: 18, Issue: 1, 2018
• Volume: 1, Issue: 60
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• Volume: 1, Issue: 54
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• Volume: 1, Issue: 55
• Volume: 17, Issue: 2, 2017
• Volume: 17, Issue: 1, 2017
• Volume: 64, Issue: 4
• Volume: 63, Issue: 3
• Volume: 62, Issue: 2
• Volume: 61, Issue: 1

Volume: 24, Issue: 2, 2024

Показані 1-2 із 2 записів.

Назва	Автор(и)	Мова
EXPANSION OF THE RANGE OF YEAST-FREE BAKERY PRODUCTS MADE USING FERMENTED DAIRY PRODUCTS	А. Zabroda Ie. Godunko О. Bilyk Yu. Bondarenko	eng
AMARANTH: PROBLEMS AND PERSPECTIVES OF PROCESSING	S. Sots I. Kustov А. Lapinska А. Kotsiuk V. Chehlatoniev	eng