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Organoleptic evaluation of functional food products using encapsulated forms of biologically active substances of spruce needles

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Mathematical simulation of knife friction force during food cutting

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The symbiotic effect of oat β-glucan enriching bio-low fat yogurt

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Hydrodynamic model for the viscosity of a mixture of supercritical carbon dioxide with vegetable oils in a capillary

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Technological features of neutralizers in curd whey fermentation

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Electron beam treatment of pork muscle tissue sections in radurization modes

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