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  1. QUALITY IMPROVEMENT OF POULTRY SLAUGHTER HOUSE BYPRODUCTS BASED PET FOOD WITH INCORPORATION OF FIBER-RICH VEGETABLE POWDER
  2. Occurrence of Pathogenic and Multidrug Resistant Salmonella spp. in Poultry Slaughter-House in Bangladesh
  3. New Food Product Development by Incorporation of P. vulgaris to produce Instant Soup Powder Mix for cardiac and diabetic protection
  4. Increasing the content of fiber and minerals in gnocchi with added dragon fruit peels as sub stitution of ingredient for improvement of food product quality and human health
  5. Sensory and Quality Attributes of Fortified Fiber Rich Cheese Bread
  6. STUDY OF EFFLUENT TREATMENT PLANT AT SLAUGHTER HOUSE
  7. Assessment of compliance with fire safety requirements of the poultry house for 200,000 heads of “Avangard LLC” in Republic of Mordovia based on fire risk calculation
  8. Thermal and probiotic treatment effects on restaurant waste for incorporation into poultry diet
  9. IMPROVING THE QUALITY OF TRADITIONAL CONCRETE BY UTILIZING FLYASH AND WASTE GLASS POWDER WITH ADDED SUBSTANCE NYLON FIBER
  10. Development of Nutrient Rich Value-added Biscuit through Incorporation of Orange-fleshed Sweetpotato Puree