TY  JOUR
TI  THE USE OF LOW MALLOW AS AN INGREDIENT OF MAYONNAISE
KW  mayonnaise
KW  low mallow
KW  a new in-gredient
KW  physico-chemical and organoleptic char-acteristics
KW  product
JO  Bulletin of KSAU
AU  Velichko, N.A.
AU  Smolnikova, Y.V.
AU  Davydova, U.Y.
PY  2016
IS  
PB  Krasnoyarsk State Agrarian University