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

blending

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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

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

Language

English

In AGRIS since: 2024-12-11

Modification date: 2025-05-22

Format: DOAJ

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Links

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

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THE BLENDED TOMATO JUICE (TECHNICAL FEATURES)

2011

AGROVOC Keywords

Bibliographic information