TY  JOUR
TI  THE CHANGE OF MAYONNAISE SAUCE QUALITY IN THE COURSE OF STORAGE
KW  mayonnaise sauce
KW  oxidation num-ber
KW  oxidizing damage
KW  raspberry
KW  physical and chemical and organoleptic indicators
JO  Bulletin of KSAU
AU  Davydova, U.Y.
AU  Velichko, N.A.
PY  2017
IS  
PB  Krasnoyarsk State Agrarian University