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Selection of the stabilizer type and dose for fermented frozen sherbet

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Selection of salt additives for the increase of absorption heat transformers efficiency

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Decrease in temperatures of the ocean and the atmosphere and approach of big Ice Age in the conditions of establishment of cycles of Milankovich

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Sensory profile of sour ales

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Heat-driven thermoacoustic refrigerators: issues and prospects

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Baking properties of flour from Dioscorea opposita

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