TY  JOUR
TI  TECHNOLOGY AND QUALITY ASSESSMENT OF THE SAUSAGE "TRADITIONAL" PRODUCED AT SMALL ENTERPRISE
KW  liverwurst
KW  secondary meat raw materi-als
KW  beef liver
KW  lungs
KW  liver
KW  fat
KW  the beef of the 2-nd grade
JO  Bulletin of KSAU
AU  Chebakova, G.V.
AU  Nafonov, M.Z.
PY  2018
IS  
PB  Krasnoyarsk State Agrarian University