TY JOUR TI ORGANOLEPTIC ASSESSMENT OF DAIRY PRODUCTS WITH THE USE OF DRY GUELDER-ROSE RAW MATERIALS KW Organoleptic assessment of dairy products KW profile method KW quelder-rose bitterness KW kefir drinks KW sour cream and cottage cheese products JO Food Processing: Techniques and Technology AU Lupinskaya, S.M. AU Orekhova, S.V. AU Chechko, S.G. AU Dementieva, O.O. PY 2013 IS 31 PB Kemerovo State University