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Autor:
Viktoriia S. Kalyna, Maryna V. Lutsenko, Yuriy O. Tchoursinov, Katerina V. Kunitsa, Mykola M. Kharytonov
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 21, Iss 2, Pp 155-162 (2020)
The certain organoleptic and physicochemical properties of “Coriander petrozeline” were specified. Comparative analysis of bakery fat was conducted. It was established the semi-solid fraction of fatty coriander oil - the “Coriander petrozeli
Externí odkaz:
https://doaj.org/article/689395ece9a04dbab967192ca964cdaa
