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Ss. Cyril and Methodius
University in Skopje
MK
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Repository of UKIM
Faculty of Agricultural Sciences and Food
Repository of UKIM
Faculty of Agricultural Sciences and Food
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Health benefits and risks of fermented foods-the PIMENTO initiative
INFLUENCE OF STARTER CULTURE AND RENNET IN MOZZARELLA CHEESE PROCESSING
EXTRACTION AND SPECTROPHOTOMETRIC QUANTIFICATION OF TOTAL POLYPHENOLIC CONTENT IN ONION
Nutrition, Quality and Biological Potential of Grapevine
Nutrition, Quality and Biological Potential of Grapevine
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