%0 Journal Article
%T IMPROVEMENT OF PROCESSES OF INCREASING BIOLOGICAL STABILITY OF FERMENTED BEVERAGES
%A Sergeyeva, I..
%K Fermented beverages, beer, kvass, chitosan, biological stability, ways to improve the biological stability of drinks
%J Food Processing: Techniques and Technology
%D 2014
%N 33
%P 6
%I Kemerovo State University