Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Violetta A. Peschanskaya"'
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 4, Pp 694-705 (2022)
The quality of distillates depends on the biochemical composition of the raw material, the operating parameters of the wort production and fermentation, and the methods and modes of distillation. The active acidity of the medium (pH) can affect wort
Externí odkaz:
https://doaj.org/article/482d20b644b04670bdf41a9864cf7abe
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 1, Pp 123-132 (2022)
Grain bran is used mostly in animal farming and food industry. However, grain bran can also serve as an alternative source of nitrogenous substances in distillate technology. The present research objective was to study the complex of water-soluble ni
Externí odkaz:
https://doaj.org/article/3f45efbee61844cd9b25dbef80793e30
Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 3, Pp 480-491 (2021)
Introduction. Beverages based on fruit distillates belong to elite alcoholic drinks. As a result, there is a high risk of counterfeit. Controlled indicators do not allow identifying distillates by the type of raw material. The research objective was
Externí odkaz:
https://doaj.org/article/90192304c832484ab4bc24f7a854a064