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THE ROLE OF FOOD PROCESING COMPANY EMPLOYERS IN INCREASING QUALITY IN HIGHER EDUCATION
Vullnet Ameti, Sheruze Osmani Ballazhi, Shefik Shehu, Vjollca Memishi-Fejza
Pages:
9 - 14
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THE INFLUENCE OF RAW MATERIALS ON NUTRITIONAL VALUES AND SENSORY PROPERTIES OF FLIPS
Gafur Xhabiri, Muhamer Abduli, Namik Durmishi, Ismail Ferati
Pages:
15 - 22
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QUALITY EVALUATION OF HIGH FREQUENCY ELECTRIC RESISTANCE WELDED JOINT
Rrahim Maksuti, Hysni Osmani
Pages:
23 - 29
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THE IMPACT OF SEASONAL VARIABILITY ON PHYSICAL-CHEMICAL AND BACTERIAL INDICATORS OF DRINKING WATER OF GARI VILLAGE, DIBRA,NORTH MACEDONIA
Arsim Iseni, Fejzullah Fejzulla, Erhan Sulejmani
Pages:
30 - 39
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INFLUENCE OF REGIONS ON THE NUTRITIONAL VALUE OF OBLACINA SOUR CHERRY FRUIT DURING FREEZING
Agnesa Sulejmani, Xhabir Abdullahi, Erhan Sulejmani
Pages:
40 - 46
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EFFECT OF SEASONS ON BULK MILK QUALITY IN FERIZAJ PROVINCE
Sadete Lohaj, Erhan Sulejmani
Pages:
47 - 55