%0 Journal Article
%T FEATURES OF LONG LOAF SHOCK FREEZING TECHNOLOGY WITH ADDED PUMPKIN PUREE
%A Yanova, M.A.
%A Onikienko, A.V.
%A Ermosh, L.G.
%A Prisukhina, N.V.
%A Lar'kina, A.V.
%A Oleynikova, E.N.
%K shock freezing, loaf, pumpkin puree, technological process, quality indicators, nutritional value, shelf life
%J Bulletin of KSAU
%D 2023
%N 0
%P 6
%I Krasnoyarsk State Agrarian University