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Please use this identifier to cite or link to this item: https://elib.bsu.by/handle/123456789/225704
Title: Повышение конкурентоспособности кетчупов, вырабатываемых ЧУП «Молодечненский пищевой комбинат»
Authors: Васюта, Т. В.
Рощина, Е. В.
Issue Date: 2014
Publisher: Минск : Изд. центр БГУ
Citation: Сборник научных работ студентов Республики Беларусь "НИРС 2013" / редкол. : А. И. Жук (пред.) [и др.]. - Минск : Изд. центр БГУ, 2014. - С. 325-326.
Abstract: The possibility of using cranberry while producing ketchups has been scientifically grounded in the article. The results of studying the quality of experimental samples of ketchups with cranberry by using profile analysis of sensor properties and physical and chemical methods. The conclusion about the possibility of using dried cranberry to improve the quality and increase competitiveness of ketchups has been made
URI: http://elib.bsu.by/handle/123456789/225704
ISBN: 978-985-553-227-0
Appears in Collections:Сборник научных работ студентов Республики Беларусь "НИРС 2013"

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