For citations:

Myasishcheva N.V. Formation of criteria for the selection of varieties of black currant by biochemical and technological potential for use in the production technology of jelly products. Proceedings of the Voronezh State University of Engineering Technologies. 2022;84(2):135-141. (In Russ.) https://doi.org/10.20914/2310-1202-2022-2-135-141