Managing the Quality of Concentrated Kissels for Professional Nutrition

The article studies criteria of managing the quality of kissels for professional nutrition: organoleptic factors, structure and properties of dehydrated packed half-finished products for making functional drinks and desserts (kissels with various taste-aromatic features). Taking into account the pro...

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Autores principales: A. Yu. Sokolov, N. A. Akimova
Formato: article
Lenguaje:RU
Publicado: Plekhanov Russian University of Economics 2020
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Acceso en línea:https://doaj.org/article/f373ab52e9dd4600a6a9310cf8e0cc93
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