Zobrazeno 1 - 1
of 1
pro vyhledávání: '"рецептуры новых напитков"'
Autor:
Chabanova, Oksana, Vikul, Svitlana, Sharakhmatova, Tetyana, Bondar, Sergii, Trubnikova, Anastasiia
Publikováno v:
Technology audit and production reserves; Том 5, № 3(37) (2017): Chemical Engineering; 49-57
Technology audit and production reserves; Том 5, № 3(37) (2017): Хімічна інженерія; 49-57
Technology audit and production reserves; Том 5, № 3(37) (2017): Химическая инженерия; 49-57
Technology audit and production reserves; Том 5, № 3(37) (2017): Хімічна інженерія; 49-57
Technology audit and production reserves; Том 5, № 3(37) (2017): Химическая инженерия; 49-57
The object of research is whey-based beverages. The most problematic areas are the limited shelf life of beverages and the risk of product stratification during storage.In the course of the study, whey pasteurization regimes are used: 84±2 °C, wait
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::2d13ccb76c12e243ff144e56b72a87c6
http://journals.uran.ua/tarp/article/view/112939
http://journals.uran.ua/tarp/article/view/112939
