TY  JOUR
TI  PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION
KW  Apple puree
KW  quality indices
KW  identification
KW  ratio of potassium and magnesium
KW  malic acid
JO  Food Processing: Techniques and Technology
AU  Tabatorovich, A..
AU  Reznichenko, I..
PY  2015
IS  38
PB  Kemerovo State University