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...
Na minha lista:
| Autor principal: | |
|---|---|
| Formato: | Artigo |
| Idioma: | Russo |
| Publicado em: |
North-Caucasus Federal University
2022-10-01
|
| coleção: | Современная наука и инновации |
| Assuntos: | |
| Acesso em linha: | https://msi.elpub.ru/jour/article/view/646 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|