RU2742311C1
|
|
Fungicidal composition for apple tree protection against scab
|
RU2734731C1
|
|
Short bakery products production method
|
RU2742102C1
|
|
Bakery product production method
|
RU2734792C1
|
|
Method of determining acid value of liquid soya bean lecithin
|
RU2735624C1
|
|
Method for increasing adaptive potential of grapes to biotic and abiotic stresses
|
RU2733789C1
|
|
Method of producing multilayer jelly of polyfunctional biological value
|
RU2708537C1
|
|
Second saturation juice treatment method
|
RU2715335C1
|
|
Fodder additive possessing hepatoprotective and antioxidant properties
|
RU2715480C1
|
|
Method for determining the acid value of rapeseed lecithin
|
RU2733811C1
|
|
Method for production of table white wine with residual sugar
|
RU2711782C1
|
|
Alcohol-free beverage production method
|
RU2731089C1
|
|
Method of cultivating intensive apple tree on tall and medium-growing stocks
|
RU2712500C1
|
|
Activation method of bakery pressed yeast
|
RU2689649C1
|
|
Biological preparation for protecting apples from phytopathogenic microorganisms during storage
|
RU2692903C1
|
|
Bakery product production method
|
RU2687462C1
|
|
Fodder additive production method
|
RU2690022C1
|
|
Method for determining the acid number of sunflower lecithin
|
RU2687224C1
|
|
Biologically active additive from secondary raw materials of juice production
|
RU2682042C1
|
|
Method for activation of bakery pressed yeast
|
RU2698913C1
|
|
Method of determining content of salicylic acid in vegetative organs of plants by capillary electrophoresis
|