%0 Journal Article
%T WAYS OF IMPROVEMENT FERMENTED KVASS TECHNOLOGY BASED ON THE ANALYSIS OF MODERN SCIENTIFIC AND TECHNICAL DEVELOPMENTS
%A Sergeeva, I..
%A Unschikova, T..
%A Rysina, V..
%K Fermented kvass, kvass concentrate, kvass wort, microorganisms, non-traditional raw materials, kvass, persitance, assortment
%J Food Processing: Techniques and Technology
%D 2014
%N 34
%P 9
%I Kemerovo State University