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ÐÐ°Ð½Ð½Ð°Ñ ÑабоÑа поÑвÑÑена ÑÐ¾Ð·Ð´Ð°Ð½Ð¸Ñ ÑиÑÑÐµÐ¼Ñ ÑдалÑнного доÑÑÑпа Ð´Ð»Ñ Ð¿ÑоекÑа Ñмной ÑеплиÑÑ. ÐÑл вÑполнен Ð¾Ð±Ð·Ð¾Ñ Ð¾ÑобенноÑÑей модели TCP/IP и опÑеделÑн ÐµÑ Ð³Ð»Ð°Ð²Ð½Ñй недоÑÑаÑок в конÑекÑÑе ÑдалÑнного Ð´Ð¾Ñ ...
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This work is devoted to the development of technology for creating and researching yoghurts for sports with the subsequent addition of protein and non-protein fillers. Tasks that were solved during the study: ⢠Ðnalysis of literature on the creation of fermented milk products, requirements for final products, sports nutrition.
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