Study of the parametrs of the fermantation process of natural juices
The study of the parameters of the fermentation process of birch sap to obtain on its basis new types of natural blended sap. The general characteristics and expediency of using natural juices. Determination of titrated acidity of fermented birch sap.
| Рубрика | Кулинария и продукты питания |
| Предмет | Food technologies |
| Вид | статья |
| Язык | английский |
| Прислал(а) | Rogova N.V., Volod’ko O.V. |
| Дата добавления | 21.09.2022 |
| Размер файла | 191,1 K |
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