%0 Journal Article
%T SUBSTANTIATION OF THE JAPANESE SEA CUCUMBER USE IN THE SAUSAGE TECHNOLOGY
%A Rybnikova, E.I.
%A Kovalev, N.N.
%K Japanese sea cucumber, sausages, organoleptic characteristics, rheology, microbiological assessment, storage period
%J Bulletin of KSAU
%D 2015
%N 
%P 6
%I Krasnoyarsk State Agrarian University