%0 Journal Article
%T TECHNOLOGY AND QUALITY ASSESSMENT OF THE SAUSAGE "TRADITIONAL" PRODUCED AT SMALL ENTERPRISE
%A Chebakova, G.V.
%A Nafonov, M.Z.
%K liverwurst, secondary meat raw materi-als, beef liver, lungs, liver, fat, the beef of the 2-nd grade
%J Bulletin of KSAU
%D 2018
%N 
%P 5
%I Krasnoyarsk State Agrarian University