%0 Journal Article
%T DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES
%A Lupinskaya, S..
%A Kuznetsova, L..
%K Compositions of wild raw materials, gooseberry, cowberry, red currant, sorrel, nettle, ramson, amino-acid balance, processed cheeses
%J Food Processing: Techniques and Technology
%D 2015
%N 37
%P 6
%I Kemerovo State University