TY JOUR TI USE OF BAR PROCESSING TO INCREASE THE SHELF LIFE OF VITAMINIZED SAUSAGES AND THEIR USE FOR THE CORRECTION OF STUDENTS' HEALTH KW processing under high pressure KW meat raw materials KW meat products KW technical regulations KW hydrostat KW antioxidants KW indicators of quality and safety JO Foods and Raw Materials AU Tikhonov, S.L. AU Tikhonova, N.V. AU Samokhvalova, E.V. AU Poznyakovskiy, V.M. AU Volkov, A.Y. AU Aleksandrov, A.V. AU Terent'ev, A.E. AU Lazarev, V.A. PY 2016 IS 4 PB Kemerovo State University