FORMATION OF THE QUALITY OF MARINED RED

It is established that radish is a promising raw material for the production of marinated products with high content of biologically active substances. The choice of additional ingredients for the production of the new product «Marinated Radish» is substantiated. The optimal ratios of the formulation components of the developed radish product are selected. The complex commodity evaluation of the new product of freshly prepared and in the process of storage has been carried out.