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Management subject virtualization as a way of debureaucratization.

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The principle of virtual capacity in foodstuff ‘s rheometry

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Modification of disc-electrophoresis method to control the amount of casein fractions in milk

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Role and place of target programmes in budgeting of Russian Federation

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IMPACT OF DETOXIFICATION METHODS ON TECHNOLOGICAL PROPERTIES OF CRUDE DAIRY MATERIAL

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Study of the effect of nontraditional raw materials on half-finished bakery foods

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Cars and devices with pulse influence for the food-processing industry

September 2011