%0 Journal Article
%T USE OF CHITOSAN TO STABILIZE COLLOIDAL SYSTEM OF BEVERAGES
%A Sergeyeva, I..
%K Plant-based beverages, juices, fruit beverages, beer, kvass, components of colloidal turbidity, chitosan, stabilization of beverages
%J Food Processing: Techniques and Technology
%D 2014
%N 32
%P 5
%I Kemerovo State University