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  2. COMPOSITION OF INGREDIENTS USING MEDICAL-TABLE WATER AND CONCENTRATE OF FRUIT JUICES FOR THE PREPARATION OFNON-ALCOHOLIC JUICE DRINK
  3. Invitro Evaluation of Microbial Content in Bottled Soft Drinks, Fruit Flavored Juices and Fruit Juices
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  7. INDUSTRIAL PACKAGING: TECHNOLOGY, APPLICATIONS AND PRECAUTIONS IN THE CASE OF PALLETIZED PRODUCTS
  8. DEVELOPMENT OF PRODUCTS AND PACKAGING FOR HEALTH TOURISM PROMOTION IN SOUTHERN THAILAND
  9. Frozen Meat-Containing Semi-Finished Minced Products: Biopolymer Packaging Materials
  10. THE INFLUENCE OF ANTIMICROBIAL PACKAGING ON ENSURING THE QUALITY AND SAFETY OF FOOD PRODUCTS IN THE CONDITIONS OF WAR