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 […]