%0 Journal Article
%T THE INTENSIVE COOLING TECHNOLOGY APPLICATION FOR THE HIGH NUTRITIONAL VALUE PRODUCT PREPARATION
%A Ermosh, L.G.
%K intensive cooling, meat minced semi-finished products, Jerusalem potato flour, quality indices, microbiological safety
%J Bulletin of KSAU
%D 2013
%N 
%P 4
%I Krasnoyarsk State Agrarian University