Ads
    Related paper
  1. VARIETY OF CANNED MEAT
  2. Aspects of life cycle in its projection onto production of meat and meat-containing canned food: systematic review
  3. REDOX POTENTIAL AND DYNAMICS OF PROTEIN AND FAT DESTRUCTION DURING STORAGE OF CANNED MEAT IN PIECES
  4. ASPECTS OF THE DESTRUCTIVE CHANGES IN THE MAIN NUTRIENTS OF CANNED MEAT IN PIECES ?STEWED BEEF OF THE TOP GRADE? UNDER THE NON-NORMATIVE TEMPERATURE AND HUMIDITY CONDITIONS OF STORAGE
  5. Study of pH Value in Longissimus Dorsi Muscle of Cattle Meat, Camel Meat, Sheep Meat and Goat Meat in Khartoum State
  6. Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products
  7. Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides
  8. Neoclassical stylistics, formal and technical facilities and scenic method the artistic and creative process of specialization "contemporary variety dance" of the Kyiv Municipal Academy of Circus and Variety Arts late XX-th − early XXI-th century
  9. ?NEOCLASSICAL SCENIC METHOD IN THE SPECIALIZATION "CONTEMPORARY VARIETY DANCE'' ON THE EXAMPLE OF THE TEACHING OF DISCIPLINE "CLASSICAL DANCE" OF THE KYIV MUNICIPAL ACADEMY OF CIRCUS AND VARIETY ARTS MID-TEENS OF THE XXI CENTURY?
  10. MEAT PRODUCTIVITY THE QUALITY OF RAW MEAT OF ANIMALS OF KALMYK BREED NEW FACTORY LINES