TY  JOUR
TI  THE INTENSIVE COOLING TECHNOLOGY APPLICATION FOR THE HIGH NUTRITIONAL VALUE PRODUCT PREPARATION
KW  intensive cooling
KW  meat minced semi-finished products
KW  Jerusalem potato flour
KW  quality indices
KW  microbiological safety
JO  Bulletin of KSAU
AU  Ermosh, L.G.
PY  2013
IS  
PB  Krasnoyarsk State Agrarian University