TY  JOUR
TI  ORGANOLEPTIC ASSESSMENT OF DAIRY PRODUCTS WITH THE USE OF DRY GUELDER-ROSE RAW MATERIALS
KW  Organoleptic assessment of dairy products
KW  profile method
KW  quelder-rose bitterness
KW  kefir drinks
KW  sour cream and cottage cheese products
JO  Food Processing: Techniques and Technology
AU  Lupinskaya, S.M.
AU  Orekhova, S.V.
AU  Chechko, S.G.
AU  Dementieva, O.O.
PY  2013
IS  31
PB  Kemerovo State University