|
RU1814656C
|
|
Composition of ingredients for semidry table wine
|
|
RU1814658C
|
|
Composition of components for semidry grape wine
|
|
RU1814657C
|
|
Composition of components for semidry grape wine
|
|
RU1771416C
|
|
Dietary jelly-like product
|
|
SU1750618A1
|
|
Grape juice making method
|
|
SU1723111A1
|
|
Method to hop brewing syrup
|
|
SU1708233A1
|
|
Method for production of wheat dough
|
|
SU1631071A1
|
|
Process for producing liquid yeast
|
|
SU1658116A1
|
|
Method for cleaning circulation and waste water
|
|
SU1577842A1
|
|
Apparatus for cleaning small seeds from mineral impurities
|
|
SU1555356A1
|
|
Method of growing fodder yeast
|
|
SU1542522A1
|
|
Method of preparing butter cream
|
|
SU1490151A1
|
|
Method of producing beer malt
|
|
SU1423095A1
|
|
Method of preparing sugar syrup
|
|
SU1312096A1
|
|
Method for preparing liquid yeast
|
|
SU1294823A1
|
|
Vkpm v-2430 lactic acid bacteria strain used for reduction of molasses nitrites
|
|
SU1293217A1
|
|
Method of fermenting sugar-containing solutions
|
|
SU1296569A1
|
|
Method for producing malt
|
|
SU1279578A1
|
|
Method of producing food semi-finished product from beet pulp
|
|
SU1251846A1
|
|
Method of producing confectionery mass
|
