Development of complex quantity assessment method of butter quality
The scientific enrichment of sweet butter mixtures with polyphenolic compounds from vegetable raw materials, namely, cherry and ginger powder. The method of evaluation of the organoleptic, physicochemical, microbiological parameters, toxic elements.
| Рубрика | Кулинария и продукты питания |
| Предмет | Food technologies |
| Вид | статья |
| Язык | английский |
| Прислал(а) | Niemirich Oleksandra |
| Дата добавления | 28.05.2021 |
| Размер файла | 647,1 K |
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