Share Your Research, Maximize Your Social Impacts
EVALUATION OF THE PROSPECTS OF USING KUMQUAT IN SAUCES TECHNOLOGY
Journal: International Scientific Journal "Internauka" (Vol.3, No. 63)Publication Date: 2019-01-31
Authors : Kuzmin Oleg; Bohomol Anna; Kuzmin Anton;
Page : 31-37
Keywords : water-alcohol infusion; antioxidant ability; redox potential; sauce; kumquat;
Source : Download
Find it from : Google Scholar
Abstract
The antioxidant properties of infusions with kumquat and the feasibility of their use in the production of sauces.
Other Latest Articles
- STUDY OF THE QUALITY OF THE DAILY DIET IN THE RESTAURANT BUSINESS
- FORMATION OF STOCHASTIC STRUCTURE OF ACOUSTIC RADIATION SURFACE RADIATION
- THE EFFECT OF HYGIENIC DESIGN OF EQUIPMENT AND PACKAGING ON SAFETY FOODS
- ANALYSIS OF QUALITY OF FROZEN PLUMBING ON THE CONSUMER MARKET OF UKRAINE
- Сongenital diseases of the heart among newborn children: genetic aspects
Last modified: 2019-10-29 19:07:35