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DETERMINATION OF CHEMICAL PARAMETERS OF SPANISH ALVARINHO AND GEORGIAN RACHULI MTSVIVANI WINES
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Study of sugar-acid index changes in apple and banana fruits coated with pseudoprotein edible coating
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Qualitative evaluation of P-vitamin preparation obtained from tangerine pomase The works are performed within the framework of the targeted grant of BSU
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The histopathological and phenotypic characteristics of keloid and hypertrophic scar during wound closure with compressive and non-compressive sutures
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