The research of the amount of heavy metals and nitroso compounds in concеntrated tomato products

dc.contributor.authorShutyuk, Vitaliy
dc.contributor.authorVasylenko, Sergei
dc.contributor.authorBessarab, Alexander
dc.contributor.authorBenderska (Dushchak), Olga
dc.date.accessioned2016-12-02T13:04:20Z
dc.date.available2016-12-02T13:04:20Z
dc.date.issued2016
dc.description.abstractThe constant selling race results in need for improving the quality of nutrition products among in-house food and pharmaceutical processing industries, which is an all-important key to success on the consumer market. This requires constant improvement of the product producing technologies. The topical problem of quality is the presence of heavy metals and nitroso compounds in the products. The topical problem of quality is the presence of heavy metals and nitroso compounds in the products. The research aimed at studying the changes in the heavy metal concentration levels (including Zn, Cu, Pb) in tomato products at their thickening has been conducted at the national University of Food Technologies.uk_UA
dc.identifier.citationThe research of the amount of heavy metals and nitroso compounds in concеntrated tomato products / V. Shutyuk, S. Vasylenko, А. Bessarab, O. Benderska // Journal of Food science and Technology. – Odessa, 2016 – Vol. 10, Iss. 3. – P. 56-60.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/24624
dc.language.isoenuk_UA
dc.subjectдослідженняuk_UA
dc.subjectнітратиuk_UA
dc.subjectтоматопродуктиuk_UA
dc.subjectисследованиеuk_UA
dc.subjectнитратыuk_UA
dc.subjectтоматопродуктыuk_UA
dc.subjectstudyuk_UA
dc.subjectnitratesuk_UA
dc.subjecttomatouk_UA
dc.subjectкафедра технології консервуванняuk_UA
dc.subjectкафедра теплоенергетики та холодильної технікиuk_UA
dc.titleThe research of the amount of heavy metals and nitroso compounds in concеntrated tomato productsuk_UA
dc.typeArticleuk_UA

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