STUDY OF MAIN QUALITY AND SAFETY PARAMETERS OF STRUCTURED OLIVES AND THEIR CHANGE UNDER THE INFLUENCE OF TECHNOLOGICAL FACTORS
Olga Tishchenko, Nataliya Grynchenko, Galina Stepankova, Pavel Pyvovarov Today scientific-practical bases of technologies of structured food products allow to create a principally new segment of products at the food market. Introduction of new principles of processing raw materials and ingredients, practical production methods allows to get food products with a new commodity and consumption form. […]