QUALITY EVALUATION OF NEW SAUCES WITH INCREASED BIOLOGICAL VALUE
UDC 664.871
ANTONENKO A.,
postgraduate,
Kyiv National University of Trade and Economics
QUALITY EVALUATION OF NEW SAUCES WITH INCREASED BIOLOGICAL VALUE
The results of research of new kinds of sauces (Soniachnyy and Veselka) prepared on the base of the mixture containing ECO Super grain product, Fibregm and calcium lactate, are presented. The research results allow recommendation of the product for population, especially for people working in harmful conditions and those who live on polluted territories.
QUALITY EVALUATION OF NEW SAUCES WITH INCREASED BIOLOGICAL VALUE
ANTONENKO A.,
postgraduate,
Kyiv National University of Trade and Economics
QUALITY EVALUATION OF NEW SAUCES WITH INCREASED BIOLOGICAL VALUE
The results of research of new kinds of sauces (Soniachnyy and Veselka) prepared on the base of the mixture containing ECO Super grain product, Fibregm and calcium lactate, are presented. The research results allow recommendation of the product for population, especially for people working in harmful conditions and those who live on polluted territories.
QUALITY EVALUATION OF NEW SAUCES WITH INCREASED BIOLOGICAL VALUE