Physico-chemical parameters of apple purees of different varieties
Results physico-chemical parameters of different varieties of apples, as well as organoleptic and rheological properties of puree canned by different methods. The choice of good varieties and processing methods to improve the quality of Apple sauce.
| Рубрика | Сельское, лесное хозяйство и землепользование |
| Предмет | Аgricultural industry |
| Вид | статья |
| Язык | английский |
| Прислал(а) | Grygorenko O. |
| Дата добавления | 26.07.2016 |
| Размер файла | 233,2 K |
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