Preservation of parsnip root vegetable depending on the degree of ripeness, varietal features, and storage techniques

Autor: Pusik, Ludmila, Pusik, Vlаdimir, Lyubymova, Nina, Bondarenko, Veronika, Rozhov, Artur, Sergienko, Oksana, Denisenko, Sergey, Kononenko, Lidiya

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 1, № 11 (97) (2019): Technology and Equipment of Food Production; 34-41
Восточно-Европейский журнал передовых технологий; Том 1, № 11 (97) (2019): Технологии и оборудование пищевых производств; 34-41
Східно-Європейський журнал передових технологій; Том 1, № 11 (97) (2019): Технології та обладнання харчових виробництв; 34-41

The degree of ripening of vegetables, fruits and berries affects their preservation. It is not possible to detect the degree of ripening of parsnip by the size of a root crop, since growing conditions and agricultural technology play significant role

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::eeabd6804b970af8405f9c66baccceb6
http://journals.uran.ua/eejet/article/view/155313