TY  JOUR
TI  Comparative Assessment of the Quality of Rose Hip Puree Produced by Different Technological Methods
KW  Rose hips
KW  puree
KW  sensory indicators
KW  physical and chemical indicators
KW  biologically active substances
KW  microbiological indicators
KW  shelf life
JO  Food Processing: Techniques and Technology
AU  Golub, O.V.
AU  Chekryga, G.P.
AU  Motovilov, O.K.
AU  Sherbinin, V.V.
PY  2022
IS  52
PB  Kemerovo State University