%0 Journal Article
%T USE OF BAR PROCESSING TO INCREASE THE SHELF LIFE OF VITAMINIZED SAUSAGES AND THEIR USE FOR THE CORRECTION OF STUDENTS' HEALTH
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%K processing under high pressure, meat raw materials, meat products, technical regulations, hydrostat, antioxidants, indicators of quality and safety
%J Foods and Raw Materials
%D 2016
%N 4
%P 6
%I Кемеровский государственный университет