TY  JOUR
TI  DEVELOPMENT OF TECHNICAL REQUIREMENTS FOR CANNED KREVE-TOK IS THE BASIS FOR THE PRODUCTION OF QUALITY AND SAFE PRODUCTS
KW  technical regulation
KW  safety
KW  quality
KW  interstate standard
KW  canned food
KW  shrimp
JO  Fisheries
AU  Chupikova, E.S.
AU  Sayapina, T.A.
AU  Antosyuk, A.Y.
AU  Yakush, Y.V.
PY  2023
IS  2023
PB  FSBI &quot;TSUREN&quot;