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

N. H. Hrynchenko, I. Smetanska, O. Hrynchenko, P. Pyvovarov, F. Pertsevoi
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SECTION 2. APPLICATION OF THE PRINCIPLES OF IONOTROPIC GEL FORMATION IN THE TECHNOLOGY OF RESTRUCTURED PRODUCTS BASED ON FISH RAW MATERIALS
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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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