TY  JOUR
TI  SUBSTANTIATION OF THE JAPANESE SEA CUCUMBER USE IN THE SAUSAGE TECHNOLOGY
KW  Japanese sea cucumber
KW  sausages
KW  organoleptic characteristics
KW  rheology
KW  microbiological assessment
KW  storage period
JO  Bulletin of KSAU
AU  Rybnikova, E.I.
AU  Kovalev, N.N.
PY  2015
IS  
PB  Krasnoyarsk State Agrarian University