%0 Journal Article
%T Comparative Assessment of the Quality of Rose Hip Puree Produced by Different Technological Methods
%A Golub, O.V.
%A Chekryga, G.P.
%A Motovilov, O.K.
%A Sherbinin, V.V.
%K Rose hips, puree, sensory indicators, physical and chemical indicators, biologically active substances, microbiological indicators, shelf life
%J Food Processing: Techniques and Technology
%D 2022
%N 52
%P 10
%I Kemerovo State University