%0 Journal Article
%T PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION
%A Tabatorovich, A..
%A Reznichenko, I..
%K Apple puree, quality indices, identification, ratio of potassium and magnesium, malic acid
%J Food Processing: Techniques and Technology
%D 2015
%N 38
%P 6
%I Kemerovo State University