Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Maria V. Kharina"'
Autor:
Maria V. Kharina, Irina V. Loginova
Publikováno v:
Butlerov Communications. 63:118-124
In low-acid hydrolysis, the temperature, pH, pressure, and the type of hydrolyzed material can have a significant effect on the yield of reducing sugars. The active acidity of the medium can undergo significant changes under the influence of the reac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95b749eb0ffdd9dc248ad2396f22a5cc
https://doi.org/10.37952/roi-jbc-01/20-63-8-118
https://doi.org/10.37952/roi-jbc-01/20-63-8-118
The cuisine of Tatars is abundant with national and cultural traditions. It is a unique ethnic cuisine developed over the course of centuries-long history that has retained its authentic traits to the present time (Fedotov, 2010). Together with the a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::722791dc849337b367e03a6f44ab513b
https://doi.org/10.1016/b978-0-12-811734-7.00005-0
https://doi.org/10.1016/b978-0-12-811734-7.00005-0
Autor:
Ilze Beitāne, Diana Bogueva, Natalia Bondar, Nadiya Boyko, Andrey Bratsikhin, Angelina Butko, Inga Ciproviča, Ivan Evdokimov, Tetiana Golikova, Ida Jākobsone, Jevgēnija Jansone, Maris Jakobsons, Daina Kārklin¸a, Elena Kiprushkina, Liudmyla Kozlovska, Dace Kl¸ava, Irina Kulikova, Gita Krūmin¸a-Zemture, Daiga Kunkulberga, Maria Maksimenko, Sandra Muižniece-Brasava, Maria V. Kharina, Nina Myachikova, Anastasia Nikitenko, Natalya Oboturova, Kateryna Onul, Anita Pastare, Zhanna Pastovenska, Roman Rukavchuk, Oksana Salavor, Mark Shamtsyan, Tayisiya Simochko, Astra Spalvēna, Maria A. Sysoeva, Elena V. Sysoeva, Valentina Timofeyeva, Zinaida Yegorova, Sanita Zute
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf4b93a8f4444226dba1547bcf2cb0f2
https://doi.org/10.1016/b978-0-12-811734-7.01002-1
https://doi.org/10.1016/b978-0-12-811734-7.01002-1