TY  JOUR
TI  DESIGNING A MEAT AND VEGETABLE SEMI-FINISHED PRODUCT OF INCREASED NUTRITIONAL VALUE BASED ON VENISON
KW  recipe
KW  technology
KW  venison
KW  bracken fern
KW  fern paste
KW  chopped semi-finished product
KW  tasting assessment
KW  nutritional value.
JO  Bulletin of KSAU
AU  Velichko, N.A.
AU  Melnikova, E.V.
AU  Pen'kova, V.A.
PY  2021
IS  0
PB  Krasnoyarsk State Agrarian University