第一节。强化切碎含胶原蛋白肉类原料

O. Batrachenko
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SECTION 1. INTENSIFICATION OF CHOPPING COLLAGEN-CONTAINING MEAT 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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