SECTION 2. APPLICATION OF THE PRINCIPLES OF IONOTROPIC GEL FORMATION IN THE TECHNOLOGY OF RESTRUCTURED PRODUCTS BASED ON FISH RAW MATERIALS

N. H. Hrynchenko, I. Smetanska, O. Hrynchenko, P. Pyvovarov, F. Pertsevoi
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第二节。电离性凝胶形成原理在鱼类原料重组产品技术中的应用
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SECTION 28. WHEAT GRAIN FLATTENING ON THE ROLLER DEVICE SECTION 15. THE DEVELOPMENT OF NEW MEAT PRODUCTS FOR THE ELDERLY SECTION 13. SCIENTIFIC FUNDAMENTALS OF RESOURCE-SAVING TECHNOLOGIES OF JELLY PRODUCTION SECTION 9. PROSPECTS OF WATER DISINFECTION IN BOTTLED DRINKING WATER TECHNOLOGIES SECTION 20. GASTROPODA MOLLUSCA: THE OVERVIEW OF MEAT AND NON-MEAT PRODUCTS, PRODUCTION AND PROCESSING TECHNOLOGIES AND THEIR PRACTICAL APPLICATIONS
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