TY  JOUR
TI  RESEARCH OF THE CURD MASS QUALITY ENRICHED WITH VEGETABLE RAW MATERIALS
KW  curd mass
KW  crushed rose hips
KW  lactic acid product
KW  curd mass formulation
KW  enrichment of curd mass
JO  Bulletin of KSAU
AU  Vladimtseva, T.M.
PY  2024
IS  0
PB  Krasnoyarsk State Agrarian University