TY  JOUR
TI  THE ASSESSMENT OF POTATOES QUALITY AT DIFFERENT TYPES OF THERMAL TREATMENT IN CATERING ESTABLISHMENTS
KW  potatoes of the grade Red Scarlet
KW  primary processing
KW  losses
KW  cooking
KW  frying
JO  Bulletin of KSAU
AU  Borisova, A.V.
PY  2017
IS  
PB  Krasnoyarsk State Agrarian University