TY  JOUR
TI  SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY
KW  Smoke flavorings
KW  KECH technology
KW  microbiological indicators
KW  bacteriostatic effect
KW  water-binding and water-retaining ability
KW  organoleptic properties
JO  Food Processing: Techniques and Technology
AU  Drozdetskayа, I.S.
AU  Berezovikova, I.P.
PY  2013
IS  30
PB  Kemerovo State University