THE BLENDED TOMATO JUICE (TECHNICAL FEATURES)
2011
L.V. Pavlov | I.U. Kondratieva | O.T. Paraskova | T.A. Sannikova | V.A. Machulkina | N.I. Antipenko
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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书目信息
Овощи России
卷
0
期
4
页码
36
- 37
ISSN
2072-9146 | 2618-7132
出版者
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
其它主题
Tomato; Technical conditions; Wringing; Технические условия; Купажирование; Томат; Отжим
语言
英语
2024-12-11
2025-03-19
DOAJ
