Assessment of prospects using the latest technology stabilization of beverage
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The article presents information related to microbiological stabilization of carbonated and non-carbonated beverages, including high energy value from raw materials of plant origin due to the choice of parameters and modes of heat treatment.
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Piddubniy, Volodimir Assessment of prospects using the latest technology stabilization of beverage / Volodimir Piddubniy, Mykola Sova, Oleksandr Shevchenko // Ukrainian Journal of Food Science. - 2013. – Vol. 1, Is. 1. – Р. 50-53.