%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