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Search results: 6 articles
Search string: potential difference
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Голубева Л. В., Пожидаева Е. А. | Functional and Technological Properties of Sorghum Syrup and Its Use in Ice Cream Technology | 49 | 3 | 2019 |
| 2 | Кокряцкая Н. С., Крапива T. В. | COMPLEX APPROACH TO DETERMINATION OF PUBLIC CATERING POTENTIAL MARKET CAPACITY | 44 | 1 | 2017 |
| 3 | Коньшина О. А., Зотов В. П., Жидкова Е. А., Дудинская Т. К. | FORMATION OF HUMAN RESOURCES AND THEIR USE IN AGROINDUSTRIAL COMPLEX OF THE KEMEROVO REGION | 43 | 4 | 2016 |
| 4 | Черевко А. И., Скрыпник В. А., Фарисеев А. Г. | INFLUENCE OF ELECTRO-OSMOSIS ON MASS CONDUCTIVITY IN PORK | 32 | 1 | 2014 |
| 5 | Брезе О. Э., Менх Л. В. | IDENTIFICATION OF THE POTENTIAL CAPACITY OF THE KEMEROVO REGION FOOD MARKET | 31 | 4 | 2013 |
| 6 | Маюрникова Л. А., Новоселов С. В., Горников Н. В., Шевелева Г. И. | Development and Realization of Innovative Projects and Programs in the Sphere of Healthy Food on the Basis of Conceptual Designing | 19 | 4 | 2010 |