TECHNOLOGY OF OBTAINING ESSENTIAL OIL EXTRACTS FROM SPICY AND AROMATIC RAW MATERIALS AND THEIR INFLUENCE ON MEAT AND FISH MOLDED READY-TOCOOK PRODUCTS.

Autor:	Peshuk, Lyudmyla V., Ibatullin, Ildus I., Radzievska, Iryna G., Simonova, Iryna I.
Předmět:	ESSENTIAL oils RAW materials AROMATIC compounds PHENOLS TASTE testing of food
Zdroj:	Journal of Chemistry & Technologies; 2021, Vol. 29 Issue 4, p607-617, 11p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu