TY  JOUR
TI  DEVELOPMENT OF NEW HIGH QUALITY MEAT PRODUCTS IN ACCORDANCE WITH CONSUMER PREFERENCES
KW  Marketing research
KW  fitness functionexplication
KW  development of new products
KW  semi-smoked sausage
KW  «House of Quality»
KW  elk meat
KW  quality factors of semi-smoked sausage
JO  Food Processing: Techniques and Technology
AU  Brese, O..
AU  Myshalova, O..
AU  Dorogaykina, O..
AU  Kireev, V..
PY  2014
IS  35
PB  Kemerovo State University