TY  JOUR
TI  Shock Freezing of Bakery Products using Non-Traditional Raw Materials at Public Catering Establishments
KW  Food
KW  bakery products
KW  shock freezing
KW  cranberry puree
KW  beet puree
KW  assortment
JO  Food Processing: Techniques and Technology
AU  Roshchyna, A.V.
AU  Grigorieva, R.Z.
AU  Baranets, S.Y.
AU  Davydenko, N.I.
AU  Kurakin, M.S.
PY  2020
IS  50
PB  Kemerovo State University