%0 Journal Article
%T THE USE OF LOW MALLOW AS AN INGREDIENT OF MAYONNAISE
%A Velichko, N.A.
%A Smolnikova, Y.V.
%A Davydova, U.Y.
%K mayonnaise, low mallow, a new in-gredient, physico-chemical and organoleptic char-acteristics, product
%J Bulletin of KSAU
%D 2016
%N 
%P 4
%I Krasnoyarsk State Agrarian University