%0 Journal Article
%T THE INFLUENCE OF THE SUGAR SOLUTION CRYOSCOPIC TEMPERATURES FOR THE JELLY STUFFING PREPARATION IN THE FOOD INDUSTRY
%A Korotkiy, I.A.
%A Barsukova, L.M.
%A Valiakhmedov, T.Z.
%K crystallization, cryoscopic temperature, jelly stuffing
%J Bulletin of KSAU
%D 2014
%N 
%P 3
%I Krasnoyarsk State Agrarian University