TY  JOUR
TI  USE OF BAR PROCESSING TO INCREASE THE SHELF LIFE OF VITAMINIZED SAUSAGES AND THEIR USE FOR THE CORRECTION OF STUDENTS' HEALTH
KW  processing under high pressure
KW  meat raw materials
KW  meat products
KW  technical regulations
KW  hydrostat
KW  antioxidants
KW  indicators of quality and safety
JO  Foods and Raw Materials
AU  , ..
AU  , ..
AU  , ..
AU  , ..
AU  , ..
AU  , ..
AU  , ..
AU  , ..
PY  2016
IS  4
PB  Кемеровский государственный университет