SAUCES PRODUCTS BASED ON HOMOGENATE OF THE FRUITS OF SORBUS AUCUPARIA
The paper Presents a review of scientific and technical documentation for the sauce products. Disadvantages of these methods are defined as the use of high-temperature modes of processing plant raw materials, thereby reducing the nutritional value of the finished product, as the use of preservatives...
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| Hovedforfatter: | |
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| Format: | Artigo |
| Sprog: | Russo |
| Udgivet: |
North-Caucasus Federal University
2022-10-01
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| Serier: | Современная наука и инновации |
| Fag: | |
| Online adgang: | https://msi.elpub.ru/jour/article/view/646 |
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