THE BLENDED TOMATO JUICE (TECHNICAL FEATURES)

L.V. Pavlov; I.U. Kondratieva; O.T. Paraskova; T.A. Sannikova; V.A. Machulkina; N.I. Antipenko

THE BLENDED TOMATO JUICE (TECHNICAL FEATURES)

2011

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.

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AGROVOC Keywords

agriculture blending

Bibliographic information

Publisher

Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"

Other Subjects

Отжим; Wringing; Купажирование; Технические условия; Томат; Tomato; Technical conditions

Language

Russian, English

Type

Journal Article

Source

Ovoŝi Rossii, Vol 0, Iss 4, Pp 36-37 (2011)

In AGRIS since: 2022-09-15

Format: AGRIS AP

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Links

https://doaj.org/article/18cf4963a2d041e284cbed4457361de6 https://doaj.org/toc/2072-9146 https://doaj.org/toc/2618-7132 https://www.vegetables.su/jour/article/view/1644

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THE BLENDED TOMATO JUICE (TECHNICAL FEATURES)

2011

AGROVOC Keywords

Bibliographic information