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Information × Registration Number 0211U006376, 0107U010139 , R & D reports Title Merchandising evaluation of the quality of products from sweet pepper popup.stage_title Head Dubinina Antonina, Registration Date 17-03-2011 Organization Kharkov State Academy of Food Technology and Management popup.description2 By the mathematical design the multicomponent compounding of sauces was developed from the pepper of sweet. Thus compounding of sauce from a sweet pepper keeps органолептичні advantages of initial composition, advantageously differing from analogues relatively by quantitative maintenance of basic biologically-active matters and their mutual balanced in the volume of mixture. It is investigational реологічні properties of chitosan. The method of stabilizing of chlorophyll is developed during treatment of sweet pepper. It is complex investigational commodity experts indexes of quality of sauces which will be realized in Kharkov, given exhaustive estimation of accordance to the operating normatively-technical documents to the органолептичним and physical and chemical indexes of quality. It is investigational реологічні properties of chitosan and publicities recommendations and packing are developed on the leadingout of new sauce from a sweet pepper. Product Description popup.authors Єфімова Віра Олексіївна Афукова Наталля Олександрівна Дубініна Антоніна Анатоліївна Дуденко Ніна Василівна Кузяхметова Ася Абдилбаріївна Летута Тетяна Миколаївна Щербакова Тетяна Віталіївна popup.nrat_date 2020-04-02 Close