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: | , |
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| Formato: | article |
| Lenguaje: | RU |
| Publicado: |
Plekhanov Russian University of Economics
2020
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/f373ab52e9dd4600a6a9310cf8e0cc93 |
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