REGULATION OF THE STRUCTURE OF HONEY DURING ITS LONG-TERM STORAGE
The article describes a new method of treating crystallised honey and the characteristics of the obtained liquid honey stored for a long period of at least 1 year. It has been shown that a new method of low- temperature isothermal accelerated processing in a microwave reactor MWR-SPR allows melting...
Na minha lista:
| Principais autores: | , , , |
|---|---|
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Odesa National University of Technology
2020-12-01
|
| 叢編: | Harčova Nauka ì Tehnologìâ |
| 主題: | |
| 在線閱讀: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/1900 |
| 標簽: |
沒有標簽, 成為第一個標記此記錄!
|