TY  JOUR
TI  WAYS OF IMPROVEMENT FERMENTED KVASS TECHNOLOGY BASED ON THE ANALYSIS OF MODERN SCIENTIFIC AND TECHNICAL DEVELOPMENTS
KW  Fermented kvass
KW  kvass concentrate
KW  kvass wort
KW  microorganisms
KW  non-traditional raw materials
KW  kvass
KW  persitance
KW  assortment
JO  Food Processing: Techniques and Technology
AU  Sergeeva, I..
AU  Unschikova, T..
AU  Rysina, V..
PY  2014
IS  34
PB  Kemerovo State University