Use of vegetable raw materials in production of vegetable - Berry purees with the set organoleptic, technological properties and nutrition value

Описание

Тип публикации: доклад, тезисы доклада, статья из сборника материалов конференций

Конференция: International Scientific Conference on Agribusiness, Environmental Engineering and Biotechnologies, AGRITECH 2019

Год издания: 2019

Идентификатор DOI: 10.1088/1755-1315/315/2/022030

Аннотация: An important component of the population's nutrition is vegetable raw material, including root vegetables. High-quality, standard raw materials are used for fresh sale in retail trade and at catering establishments; they are also laid for winter storage.

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Издание

Журнал: IOP Conference Series: Earth and Environmental Science

Выпуск журнала: Vol. 315, Is. 2

Номера страниц: 22030

ISSN журнала: 17551307

Издатель: Institute of Physics Publishing

Персоны

  • Ermosh L.G. (Institute of Food Productions, Krasnoyarsk State Agricultural University, Chernysheva street 19, Krasnoyarsk, 660130, Russian Federation)
  • Prisuhina N.V. (Institute of Food Productions, Krasnoyarsk State Agricultural University, Chernysheva street 19, Krasnoyarsk, 660130, Russian Federation)
  • Kolman O. Ya. (Trade and Economic Institute, Siberian Federal University, Prushinskaya street 2, Krasnoyarsk, Russian Federation)

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