TY  JOUR
TI  CHARACTERISTICS OF THE FUNCTIONAL CURD PRODUCT ON THE BASIS OF THE FERMENTED DAIRY RAW MATERIALS AND PINE NUT
KW  curd product
KW  cedar flour
KW  functional product
JO  Bulletin of KSAU
AU  Sukhova, K.M.
AU  Mandro, N.M.
PY  2012
IS  
PB  Krasnoyarsk State Agrarian University