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.

Show more [+]

AGROVOC Keywords

blending

Bibliographic information

Published in

Овощи России

Volume 0 Issue 4 Pagination 36 - 37 ISSN 2072-9146 | 2618-7132

Publisher

Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"

Other Subjects

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

Language

English

In AGRIS since: 2024-12-11

Modification date: 2025-03-19

Format: DOAJ

Data Provider

This bibliographic record has been provided by Directory of Open Access Journals

Discover this data provider's collection in AGRIS

Links

DOI https://www.vegetables.su/jour/article/view/1644

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at agris@fao.org

AGRIS - International System for Agricultural Science and Technology

Share

THE BLENDED TOMATO JUICE (TECHNICAL FEATURES)

2011

AGROVOC Keywords

Bibliographic information