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1. Concentration of cottage cheese whey permeate by nanofiltration
2. Ultrafiltration of cottage cheese whey for cleaning of nitrogenous substances
3. Effect of juniper fruit (Juniperus communis L.) on bread quality characteristics
4. Ensuring quality and safety in the production and storage of poultry meat
5. Fermentation of Wheat Bread with Lactiplantibacillus plantarum: Study of Changes in Acrylamide and Microbiological Spoilage During Packaging at Different Temperatures
6. Sustainable gastronomy: Realizing environmental benefits through plant-based proteins and smart packaging innovations
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