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Development of a device for mixing and control the quality of meat stuff systems
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Effect of the metal-ligand interaction in the heme group on the colour of myoglobin forms
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Mathematical simulation of the food processing equipment starting mode and rheometers
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The influence of oxidized starch on the tensile strength and elongation of gelatin film
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Technological implementers of resource-saving when processing fruit and vegetables
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Development of module for weight measurement for food portioning mechatronical complex
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