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The Technology of Natural Flavoring GLV from Derivatives of Higher Unsaturated Fatty Acids
Relevance of the research is to solve the problem of high yield natural aromatics industry for the restaurant industry. The purpose of the research is to develop a technology for the formation of natural flavors with a high yield of GLV components and to simulate the natural conditions of their form...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
KNUKiM Publishing Centre
2018-06-01
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| Colecção: | Ресторанний і готельний консалтинг: Інновації |
| Assuntos: | |
| Acesso em linha: | http://restaurant-hotel.knukim.edu.ua/article/view/147410 |
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