TY  JOUR
TI  THE INFLUENCE OF THE SUGAR SOLUTION CRYOSCOPIC TEMPERATURES FOR THE JELLY STUFFING PREPARATION IN THE FOOD INDUSTRY
KW  crystallization
KW  cryoscopic temperature
KW  jelly stuffing
JO  Bulletin of KSAU
AU  Korotkiy, I.A.
AU  Barsukova, L.M.
AU  Valiakhmedov, T.Z.
PY  2014
IS  
PB  Krasnoyarsk State Agrarian University