%0 Journal Article
%T USE OF BAR PROCESSING TO INCREASE THE SHELF LIFE OF VITAMINIZED SAUSAGES AND THEIR USE FOR THE CORRECTION OF STUDENTS' HEALTH
%A Tikhonov, S.L.
%A Tikhonova, N.V.
%A Samokhvalova, E.V.
%A Poznyakovskiy, V.M.
%A Volkov, A.Y.
%A Aleksandrov, A.V.
%A Terent'ev, A.E.
%A Lazarev, V.A.
%K processing under high pressure, meat raw materials, meat products, technical regulations, hydrostat, antioxidants, indicators of quality and safety
%J Foods and Raw Materials
%D 2016
%N 4
%P 6
%I Kemerovo State University