@article{pavlov_kondratieva_paraskova_sannikova_machulkina_antipenko_2011, 
  title={THE BLENDED TOMATO JUICE (TECHNICAL FEATURES)}, 
  DOI={10.18619/2072-9146-2011-4-36-37}, 
  abstractNote={<jats:p>The technical features and conditions for normalization of quality characteristics of tomato juice regarded as a human food have been elaborated without direct wringing and preliminary preheating of tomato fruits in presence of salt and sugar.</jats:p>}, 
  publisher={FSBSI All-Russian Scientfic Research Institute of Vegetable Breeding and Seed Production}, 
  author={Pavlov, L.V. and Kondratieva, I.U. and Paraskova, O.T. and Sannikova, T.A. and Machulkina, V.A. and Antipenko, N.I.}, 
  year={2011}, 
  month={Dec}
  }