SUBSTANTIATION OF THE CHOICE OF FILLERS FOR COTTAGE CHEESE MASSES
Marina Samilyk, Anna Helikh, Natalia Bolgova, Taisia Ryzhkova, Igor Sirenko, Oleg Fesyun The aim of this work is to justify the use of candied fruits as fillers in the production of curd and to study their influence on the quality indicators of the finished product. The article presents studies of the organoleptic, physicochemical, structural and […]
STUDY OF QUALITY OF SNACK GHERKIN TINNED FOOD
Kateryna Zubkova, Olha Stoianova This work considers a problem of raising a marinade quality for producing snack gherkin tinned food. There is offered a new way for raising a marinade food value. The aim of the work is to raise a tinned food quality at the expanse of recipe peculiarities of ingredients. There is offered […]