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1. INCREASING THE QUANTITY AND QUALITY OF ROYAL JELLY IN APIARIES USING WAX HONEYCOMB CUPS.

2. STUDY OF MICROBIOLOGICAL, PHYSICAL AND CHEMICAL INDICATORS OF BOVINE COLOSTRUM.

3. CONSTRUCTION OF A NEW CONSORTIUM OF LACTIC ACID BACTERIA FOR THE PREPARATION OF SOURDOUGH FOR BREAD AND THE STUDY OF ITS OPTIMAL CULTIVATION REGIMES.

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