Findings and Lessons Learned from the Work on Equitable Access to Water and Sanitation under the Protocol on Water and Health in the Pan-European Region
(2019)
= A study on the effect of starter culture composed of mesophilic lactic acid bacteria on the properties of bread dough from wheat flour type 500
(2014)
![Насоки за усъвършенстване на туристическия продукт на община Каспичан (на базата на проучване на мнението на експерти в туризма) [Ideas for Improving the Tourist Product of the Municipality of Kaspichan (Based on a Survey of Tourism Experts’ Opinion]](https://eclipse.ue-varna.bg/storage/img/1/3/F0013699.PDF.jpg?1778242216)
