Technological parameters and modes of getting mashed zucchini with specified functional and technological properties

Nazarenko, Iryna and Назаренко, Ірина Анатоліївна and Yudina, Tatiana and Юдіна, Тетяна Іллівна (2016) Technological parameters and modes of getting mashed zucchini with specified functional and technological properties. Праці, 1 (16). pp. 142-149. ISSN 2078-0877

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Abstract

In the article the expediency of the use in technology combined minced zucchini varieties Zolotinka defined technological parameters and modes of getting mashed zucchini and technological scheme of its receipt

Item Type: Article
Uncontrolled Keywords: combined minced, milk–protein concentrate, mashed zucchini, soluble pectin
Subjects: Research materials > Journal articles
Research materials > Journal articles > Food Technology
Divisions: Educational and Scientific Institute of Hospitality Industry and Tourism > Department of Technology in Restaurant Management, Hotel and Restaurant Business and Entrepreneurship
Depositing User: Адміністратор репозиторію
Date Deposited: 18 Aug 2017 08:26
Last Modified: 18 Aug 2017 08:26
URI: http://elibrary.donnuet.edu.ua/id/eprint/84

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