Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/8374
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dc.contributor.authorIvanov, Sergey-
dc.contributor.authorRashevska, Tamara-
dc.date.accessioned2013-06-20T13:25:33Z-
dc.date.available2013-06-20T13:25:33Z-
dc.date.issued2013-
dc.identifier.citationIvanov, S. Nanostructure and butter functional properties with additives of vegetable powders / S. Ivanov, T. Rashevskaya // The second north and east european congress on food : book of abstracts. – Kiev, 2013. – P. 295.uk_UK
dc.identifier.urihttp://dspace.nuft.edu.ua/jspui/handle/123456789/8374-
dc.description.abstractWe developed technology and assortment of butter with freeze and cold spray drying powders of red beet, blackcurrant buds, and carrot. Ми розробили технологію і асортимент масла з порошками червоного буряка, почок чорної смородини і моркви.uk_UK
dc.language.isootheruk_UK
dc.subjectbutteruk_UK
dc.subjectvegetable powderuk_UK
dc.subjectnanostructureuk_UK
dc.subjectвершкове маслоuk_UK
dc.subjectрослинні порошкиuk_UK
dc.subjectнаноструктураuk_UK
dc.subjectкафедра технології молока і молочних продуктів-
dc.subjectкафедра експертизи харчових продуктів-
dc.titleNanostructure and butter functional properties with additives of vegetable powdersuk_UK
dc.typeThesisuk_UK
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