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USE OF DRY EXTRACTS OF FRUIT AND BERRY RAW MATERIALS TO INCREASE THE NUTRITIONAL VALUE OF KVASSES OF FERMENTATION
USE OF DRY EXTRACTS OF FRUIT AND BERRY RAW MATERIALS TO INCREASE THE NUTRITIONAL VALUE OF KVASSES OF FERMENTATION
2021
Е.С. Келенкова
Е. Ю. Егорова
Keywords:
Berry
Fermentation
Food science
Raw material
Mathematics
value
Correction
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