TY  JOUR
TI  INFLUENCE OF LOW-TEMPERATURE PROCESSING ON BLACKCURRANTS QUALITY FACTORS
KW  Blackcurrants
KW  sugar
KW  titratable acidity
KW  objective taste factor
KW  freezing
KW  storage
JO  Food Processing: Techniques and Technology
AU  Raschepkin, A..
AU  Korotkiy, I.A.
AU  Korotkaya, E.V.
PY  2014
IS  32
PB  Kemerovo State University