LDR 00734naa#a2200217#i#450#
001     EN\\bibl\79253
005     20260220073848.5
011 ## _a1819-4036
100 ## _a20160225b2016####ek#y0engy0150####ca
101 0# _aRUS
102 ## _aRU
200 1# _aTHE WAY TO IMPROVE THE QUALITY AND SAFETY OF BAKERY PRODUCTS FROM WHEAT FLOUR BY IMPROVING THE TECHNOLOGY OF HOP YEAST
       _eJournal article
210 1# _aKrasnoyarsk
       _cKrasnoyarsk State Agrarian University
       _d2016
215 ## _a6 с.
608 ## _aJournal article
       _2local
675 ## _aХлеб и хлебобулочные изделия в целом. 664.66
       _zRUS
700 #1 _aSatsaeva
       _gI K
700 #1 _aGasieva
       _gV A
700 #1 _aTeboeva
       _gA K
700 #1 _aFarnieva
       _gYa S
856 4# _avestnik.kgau.ru
       _u