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Information × Registration Number 0311U003343, 0108U009984 , R & D reports Title Formation of the quality of fermentes vegetables during manufacture and storage popup.stage_title Товарознавча оцінка якості ферментованих продуктів із огірків Head Dubinina Antonina, Registration Date 17-03-2011 Organization Kharkov State Academy of Food Technology and Management popup.description2 The mathematical model of calculation of the optimum modes of cooling was developed, certainly the best sort for processing, certainly maintenance of free and tied-up water in morphological parts of fresh and done cucumbers. Investigational commodity expert estimation of quality of organoleptycheskykh and physical and chemical indexes, done cucumbers on new technology. The got results of research of the done cucumbers confirm expedience of the use of new technology of processing which chemical and mineral composition is maximally saved due to. Findings have the best high-quality descriptions of indexes by what similar products are made on traditional technology. Product Description popup.authors Білоус Вікторія Іванівна Богомолов Олексій Володимирович Дубініна Антоніна Анатоліївна Жук Валентина Андріївна Карпенко Зінаїда Павлівна Селютіна Галина Анатоліївна Янчева Марина Олександрівна popup.nrat_date 2020-04-02 Close