Vol. 3 | No. 5-6, 2020

• 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

• THE INFLUENCE OF RAW MATERIALS ON NUTRITIONAL VALUES AND SENSORY PROPERTIES OF FLIPS

Gafur Xhabiri, Muhamer Abduli, Namik Durmishi, Ismail Ferati

Pages: 15 - 22

• QUALITY EVALUATION OF HIGH FREQUENCY ELECTRIC RESISTANCE WELDED JOINT

Rrahim Maksuti, Hysni Osmani

Pages: 23 - 29

• 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

• INFLUENCE OF REGIONS ON THE NUTRITIONAL VALUE OF OBLACINA SOUR CHERRY FRUIT DURING FREEZING

Agnesa Sulejmani, Xhabir Abdullahi, Erhan Sulejmani

Pages: 40 - 46

• EFFECT OF SEASONS ON BULK MILK QUALITY IN FERIZAJ PROVINCE

Sadete Lohaj, Erhan Sulejmani

Pages: 47 - 55