<![CDATA[Бібліотека СНАУ Search for 'au:Sukmanov Valerii']]>

<![CDATA[Бібліотека СНАУ Search for 'au:Sukmanov Valerii']]> https://newlibrary.snau.edu.ua/cgi-bin/koha/opac-search.pl?idx=&q=au%3ASukmanov%20Valerii&sort_by=relevance&format=rss Search results for 'au:Sukmanov Valerii' at Бібліотека СНАУ 3 0 50 Effect of ultrafine granding on functional properties of soybean by-products ISBN: https://newlibrary.snau.edu.ua/cgi-bin/koha/opac-detail.pl?biblionumber=76316

By Wang Fang, Valerii Sukmanov, Zeng Jie.
S.l

Place hold on Effect of ultrafine granding on functional properties of soybean by-products

https://newlibrary.snau.edu.ua/cgi-bin/koha/opac-detail.pl?biblionumber=76316 Technology of reduced-salt pork batters using soy protein isolate and high pressure processing : dissertation for the degree of doctors of philosophy; specialty 181 - food technologies ISBN: https://newlibrary.snau.edu.ua/cgi-bin/koha/opac-detail.pl?biblionumber=121301

By Li Yanping ; scientific supervisor Valerii Sukmanov.
SUMY SNAU 2022

Place hold on Technology of reduced-salt pork batters using soy protein isolate and high pressure processing

https://newlibrary.snau.edu.ua/cgi-bin/koha/opac-detail.pl?biblionumber=121301 Improving the quality of bean dregs by physical methodsduring its use in bakery technology : Dissertation for a scientific degree of doctor of philosophy; speciality 181-food technology ISBN: https://newlibrary.snau.edu.ua/cgi-bin/koha/opac-detail.pl?biblionumber=121731

By Fang Wang ; scientific supervisor Valerii Sukmanov.
SUMY SNAU 2023 .
173с.

Place hold on Improving the quality of bean dregs by physical methodsduring its use in bakery technology

https://newlibrary.snau.edu.ua/cgi-bin/koha/opac-detail.pl?biblionumber=121731