THE BLENDED TOMATO JUICE (TECHNICAL FEATURES)

Autor:	I.U. Kondratieva, N. I. Antipenko, T.A. Sannikova, L.V. Pavlov, V.A. Machulkina, O.T. Paraskova
Rok vydání:	2011
Předmět:	Normalization (statistics) Human food blending купажирование томат fungi food and beverages Agriculture wringing технические условия tomato отжим Food science Sugar Quality characteristics technical conditions Mathematics
Zdroj:	Ovoŝi Rossii, Vol 0, Iss 4, Pp 36-37 (2011)
ISSN:	2618-7132 2072-9146
Popis:	The technical features and conditions for normalization of quality characteristics of tomato juice regarded as a human food have been elaborated without direct wringing and preliminary preheating of tomato fruits in presence of salt and sugar.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6654011a25dc1bf2d050e5abe99bd88 https://doi.org/10.18619/2072-9146-2011-4-36-37 Zobrazit plný text záznamu