Orymbetova G 1

1. Proximate and fatty acid analysis of goat and goat-cow mixed milk cheeses
2. HYDRAULIC RESISTANCE OF THE ADSORBER WITH REGULAR NOZZLE
3. IDENTIFYING OPPORTUNITIES TO IMPROVE QUALITY OF COOKED SAUSAGES BY OPTIMIZING THEIR RECIPES
4. Development of a functional meat roll enriched with natural antioxidants from plant raw materials
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