Zobrazeno 1 - 7
of 7
pro vyhledávání: '"N. V. Korovkina"'
Publikováno v:
Пищевые системы, Vol 4, Iss 4, Pp 230-238 (2022)
Food product quality defines a complex of food product properties such size, shape, texture, color and others, and determines acceptability of these products for consumers. It is possible to detect defects in plant raw materials by color and classify
Externí odkaz:
https://doaj.org/article/d969757a76734952bb56763b9663279d
Publikováno v:
Пищевые системы, Vol 2, Iss 3, Pp 9-12 (2019)
The indicators of quality and microbiological safety of frozen vegetable semi-finished products (for example, cut beet) processed in a microwave field for subsequent storage for 18 months at a temperature of minus 20±2 °C. Treatment with a microwav
Externí odkaz:
https://doaj.org/article/4fc908a1044447238d2453b2371268c9
Publikováno v:
Безопасность и охрана труда. :47-49
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8576db915ab8b7b1269f3ee83c095b58
https://doi.org/10.54904/52952_2022_4_47
https://doi.org/10.54904/52952_2022_4_47
Publikováno v:
Vsyo o myase. :407-411
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9868eafedf96fed59dcd8eced56b1953
https://doi.org/10.21323/2071-2499-2020-5s-407-411
https://doi.org/10.21323/2071-2499-2020-5s-407-411
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 3, Pp 58-64 (2020)
The use of effective physical processing methods to preserve food and agricultural products is gaining more and more popularity every year. This article presents a complex technology, including processing by accelerated electrons with doses of 1–3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::465c9a4c698beca5102c3f50cfac5b1e
https://www.vestnik-vsuet.ru/vguit/article/view/2535
https://www.vestnik-vsuet.ru/vguit/article/view/2535
Publikováno v:
Vestnik MGTU, Vol 23, Iss 3, Pp 291-301 (2020)
Technologies for processing and storage of food products using physical methods of exposure, in particular ionizing and non-ionizing radiation, have been actively developing in recent years. One of the types of ionizing radiation is processing by acc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1de967d231b78f3486e096e4e0e4d287
http://vestnik.mstu.edu.ru/show-eng.shtml?art=2075
http://vestnik.mstu.edu.ru/show-eng.shtml?art=2075
Publikováno v:
Food systems. 2:9-12
The indicators of quality and microbiological safety of frozen vegetable semi-finished products (for example, cut beet) processed in a microwave field for subsequent storage for 18 months at a temperature of minus 20±2 °C. Treatment with a microwav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63843994c590c2a5fe9c0e05b21bd5e3
https://doi.org/10.21323/2618-9771-2019-2-3-9-12
https://doi.org/10.21323/2618-9771-2019-2-3-9-12