Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/27337
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dc.contributor.authorNiemirich, Oleksandra-
dc.contributor.authorKuzmin, Oleg-
dc.contributor.authorVasheka, Oksana-
dc.contributor.authorZychuk, Tetyana-
dc.date.accessioned2018-05-11T07:13:23Z-
dc.date.available2018-05-11T07:13:23Z-
dc.date.issued2018-
dc.identifier.citationDevelopment of complex quantity assessment method of butter quality / O. Niemirich, O. Kuzmin, O. Vasheka, T. Zychuk // Internauka : international scientific journal . — 2018. — № 5 (45). – Р. 27-35.uk_UA
dc.identifier.urihttp://dspace.nuft.edu.ua/jspui/handle/123456789/27337-
dc.description.abstractThe purpose of the work is the scientific enrichment of sweet butter mixtures with polyphenolic compounds from vegetable raw materials, namely, cherry and ginger powder. The method of evaluation of the organoleptic, physicochemical, microbiological parameters, toxic elements, radionuclide content, mycotoxin content, pesticide content and nutrient content (proteins, fats, carbohydrates, minerals, vitamins) of the sweet butter mixture using the Harrington desirability function is developed.uk_UA
dc.subjectмаслоuk_UA
dc.subjectзбагаченняuk_UA
dc.subjectемульсіяuk_UA
dc.subjectвишняuk_UA
dc.subjectbutteruk_UA
dc.subjectenrichmentuk_UA
dc.subjectemulsionuk_UA
dc.subjectcherryuk_UA
dc.subjectкафедра технології ресторанної і аюрведичної продукціїuk_UA
dc.subjectкафедра експертизи харчових продуктівuk_UA
dc.titleDevelopment of complex quantity assessment method of butter qualityuk_UA
dc.typeArticleuk_UA
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