%0 Journal Article
%T DESIGNING A MEAT AND VEGETABLE SEMI-FINISHED PRODUCT OF INCREASED NUTRITIONAL VALUE BASED ON VENISON
%A Velichko, N.A.
%A Melnikova, E.V.
%A Pen'kova, V.A.
%K recipe, technology, venison, bracken fern, fern paste, chopped semi-finished product, tasting assessment, nutritional value.
%J Bulletin of KSAU
%D 2021
%N 0
%P 8
%I Krasnoyarsk State Agrarian University